Welcome to la dolce vita: These pillowy soft coconut cakes filled with mango curd and crowned with caramelized meringue are the definition of the sweet life.
Featured in RICARDO Magazine SPRING 2016 (p. 110)
Végétarien
Sans noix
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Ingredients
Mango Curd
½ cup (105 g) sugar
2 tbsp cornstarch
2 eggs
2 egg yolks
½ cup (125 ml) mango purée
¼ cup (60 ml) lemon juice
6 tbsp (90 g) unsalted butter, at room temperature
Coconut Cake
½ cup (50 g) sweetened shredded coconut
¾ cup (105 g) unbleached all-purpose flour
2 tsp baking powder
½ cup (115 g) unsalted butter, at room temperature