MASSA
Delícia Supreme 500 g
Sugar 160 g
Eggs 2 un
Wheat flour 240 g
Cornstarch 36 g
Chemical yeast powder 10 g
Milk 125 ml
CREAM COCONUT CREAM
Cornstarch 36 g
Milk 125 ml
Condensed milk 395 g
Coconut milk 190 ml
Dried grated coconut 40 g
CHOCOLATE MOUSSE
Sugar 20 g
Eggs, separated into yolks and whites 2 pcs
COVERY
Milk or semi-sweet chocolate 200 g
Chocolate chips 100 g
MONTAGE
Fresh, cleaned strawberries 1 box(es)
MASSA
1. In a mixer, beat 1/2 cup of Delícia Supreme margarine, the sugar and the egg yolks until light.
2. Mix in the dry ingredients and, while whisking, alternately add the flour mixture and the milk until a homogeneous cream is obtained.
3. Remove from the mixer, stir in the egg whites and, in a greased and sprinkled 22-cm ovenproof dish, bake the dough in a preheated oven at 180ºC for approximately 35 minutes. Remove from the oven and leave to cool.
COCONUT CREAM
4. Dissolve the starch in the milk.
5. Bring the milk, 3 tablespoons of Delícia Supreme margarine and the other ingredients to a boil in a saucepan over medium heat, stirring constantly, until the bottom of the pan begins to appear.
6. Remove from the heat and leave to cool, stirring from time to time.
CHOCOLATE MUSSE
7. Whisk together the egg yolk, sugar and 3/4 cup of Delícia Supreme margarine.
8. Add the melted chocolate, mix well and, by hand, the egg whites and half the strawberries (chopped).
9. Refrigerate or freeze until firm.
COVERY
10. Mix 1/3 cup of Delícia Supreme margarine and the melted chocolate until a homogeneous mixture is obtained.
MONTAGE
11. Place the coconut manjar on top of the cake and refrigerate.
12. Add the chilled mousse on top and refrigerate for another 30 minutes.
13. Decorate with the remaining fresh strawberries and serve with the chocolate icing.
