Ingredients
Biscuit
300 g Muffins55 g egg
50 ml sunflower oil
125 ml water
Cream
600 g Delux cream1.5 l water
150 g Lino Lada coconut100 g coconut flour
Posip
100 g coconut flour
Preparation steps
Weight for 32 portions – 2.66 kg
1
Add eggs, water, and oil to the muffin mixture and mix with a mixer. Bake the batter in a mold in a preheated oven at 180 °C for about 20 minutes.
2
Add water to the cream powder and mix on medium speed for about 5 minutes. Then add Lino Lada coconut and coconut flour to the cream and mix for another 5 minutes.
3
Spread the prepared cream over the cooled sponge cake and smooth it out, then sprinkle with coconut.
Tip
For extra flavor, you can add toasted almonds to the cream.