Almond and Coconut Cream Fruit Cake
Almond and Coconut Cream Fruit Cake is a gluten free and lacto ovo vegetarian dessert. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 590 calories. This recipe serves 6 and costs $2.5 per serving. It will be a hit at your Christmas event. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Head to the store and pick up strawberries, eggs, cream, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so spectacular. Coconut Almond Cream Cake, Coconut-Almond Cream Cake, and Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa are very similar to this recipe.
Ingredients
almonds
2 tablespoons
baking powder
0.5 tablespoon
blackberries
0.25 pound
coconut milk
0.25 cup
cream
6 servings
eggs
3
fruit
6 servings
ground ginger
1 teaspoon
heavy cream
0.6666667 cup
juice of orange
1
cream cheese
4 ounces
orange zest
1 of
powdered sugar
80 grams
strawberries
0.5 pound
sugar
1.5 cups
vanilla
0.5 tablespoon
Cooking in Steps
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1For cake, use a whisk to beat egg yolks and sugar. Set aside.With an electric mixer, whip egg whites until they reach soft peaks.
egg whites
egg yolk
sugar
hand mixer
whisk -
2Mix baking soda, ginger and almonds into egg yolk mixture. Then, add 1/3 of the egg whites to the egg yolk mixture, softly folding a couple of times.Fold in remaining whites using just a few strokes, being sure to combine the mixture fairly well.Line a baking sheet with parchment paper and spray with floured baking spray.
baking spray
baking soda
egg whites
egg yolk
almonds
ginger
baking paper
baking sheet -
3Spread batter evenly on cookie sheet.
cookies
baking sheet -
4Bake for 15-20 minutes in a preheated oven at 350 degrees. Cool cake completely once done.Make filling by whisking cream cheese, zest and coconut milk until smooth.With an electric mixer, whip cream, vanilla and sugar until mixture thickens but does not clump.Fold whipped cream into cream cheese mixture until just incorporated. Keep in fridge until ready to use.For fruit, toss berries, sugar, juice and zest in a bowl. Allow to sit a few minutes for the flavors to combine before using. (Berries can be made ahead of time and be left in the fridge overnight.)Just before serving, cut the almond cake into 12 even squares. Using either 2 or 3 pieces per person, layer cake with cream and berries.
whipped cream
coconut milk
cream cheese
berries
vanilla
almonds
cream
fruit
juice
sugar
hand mixer
whisk
oven
bowl
