Frozen Coconut Milk Cake with Nestle Milk Mousse
Ingredients
Cake base
- 4 egg whites
- 1 pinch of salt
- 1 cup cold water
- 4 egg yolks
- 3 cups all-purpose flour
- 2 cups sugar
- 1 heaping tablespoon baking powder
Syrup
- 200 ml coconut milk
- 100 ml condensed milk
- 50 ml filtered water
Filling
- 1 can condensed milk
- 1 can heavy cream
- 1 can measure Nestle milk powder
- 12g unflavored gelatin powder
- 1 cup water
Topping
- 1 can condensed milk
- 1 tablespoon margarine
- 5 tablespoons Nestle milk powder
- 1/2 can milk (using the can as measure)
Decoration
- White chocolate shavings or shredded coconut
Preparation
Cake base
Beat egg whites in a mixer for 10 minutes
With the mixer running, add the pinch of salt, cold water, egg yolks, flour, sugar, and baking powder
Pour the batter into a 23cm round greased and floured pan
Bake in a preheated oven for 30 minutes or until a toothpick inserted comes out clean
Syrup
Mix all ingredients to soak the cake
Filling
Blend the first three ingredients in a blender
Place the gelatin in the cup of water to hydrate, then microwave for 20 seconds
Add this mixture to the blender and blend a little more
Refrigerate the cream until firm
Topping
In a saucepan, combine all ingredients and cook over low heat until thickened and pulls away from the sides of the pan
Remove from heat and let cool
Assembly
Cut the cake in half
Soak the first layer with the syrup
Spread the filling over the first layer
Cover with the second cake layer and soak with the remaining syrup
Cover the cake with the topping and decorate with white chocolate shavings
