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Christmas tree with French kiwi, coconut and cocoa

And here’s one last recipe from Christmas logs before the holidays, with French kiwi, coconut and cocoa: an original combination to end your Christmas meal with a touch of freshness πŸ™‚


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Christmas tree with French kiwi, coconut and cocoa

Tips on how to create the video are at the bottom of the page πŸ™‚

preparation time 45 Session minutes
cooking time 15 Session minutes


ingredients

sponge cake:

  • 4 egg
  • 50 g Coconut blossom sugar
  • 60 g Wheat flour (t45 to t80)
  • 15 g Unsweetened bitter cocoa
  • 1 Issue baking powder
  • 3 key milk (vegetable or not)

Kareem :

  • 3 Kiwi fruit from France
  • 1 400 ml of coconut cream
  • 1 vanilla seeds
  • 30 g agave syrup (or honey)

Riding:

  • Coconut shavings
  • 1 French kiwi
preparation time 45 Session minutes
cooking time 15 Session minutes


ingredients

sponge cake:

  • 4 egg
  • 50 g Coconut blossom sugar
  • 60 g Wheat flour (t45 to t80)
  • 15 g Unsweetened bitter cocoa
  • 1 Issue baking powder
  • 3 key milk (vegetable or not)

Kareem :

  • 3 Kiwi fruit from France
  • 1 400 ml of coconut cream
  • 1 vanilla seeds
  • 30 g agave syrup (or honey)

Riding:

  • Coconut shavings
  • 1 French kiwi


directione

sponge cake:

  1. Preheat the oven to 160 degrees (traditional heat). Separate the egg whites from the yolks, then beat the whites of 4 eggs.

  2. Whisk the egg yolks with the coconut sugar. Then add the cocoa and mix again before adding the flour, baking powder and milk.

  3. Mix everything together until you get a smooth mixture. Gently add the egg whites with a spoon in several batches.

  4. Lay a sheet of paper (or an oiled baking mat) on the baking sheet, and pour all the sponge cake into a rectangle.

  5. Bake for 12 to 15 minutes. When it comes out of the oven, remove the sponge cake from the baking paper before it has completely cooled and roll the blank in a tea towel crosswise so that it takes its shape. For reservations.

Kareem :

  1. Open the can of coconut cream (without shaking first) and scoop up just the cream (on top of the juice) with a tablespoon.

  2. Whisk the coconut cream without its juice with the agave syrup and an empty vanilla pod, then refrigerate for at least two hours.

  3. Set some of this cream aside for the frosting.

  4. Peel the French kiwi and chop it into small pieces. Keep it in the fridge too.

mounting:

  1. Mix the kiwi pieces with the vanilla cream filling.

  2. Pour all of this filling onto the sponge cake rectangle, then roll the log (crosswise). Put the scrap under the log.

  3. Once the log is well rolled, apply the glaze to the log with a brush, spatula, or spatula. Spread and smooth evenly.

  4. Garnish with a little grated coconut shavings and kiwi slices from France before refrigerating at least 3 hours before tasting!


Ratings

Organization of holidays:

  • sponge cake Can be made the day before: (keep empty in a tea towel)
  • heart Also with coconut cream, see 2 days ahead (keep cold, wrapped in cling film)
  • crowd And the icing D-day, at least 3 hours before a meal

My tips for sponge success are here πŸ™‚

good Appetite !

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