Hello, I am Marie. Today, we’re going to prepare indo-dutch klappertaart (coconut cake) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indo-Dutch Klappertaart (Coconut Cake) Recipe
Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Make ready Mixture A:
- Prepare 18 oz whole milk
- Prepare 70 gr unsalted butter
- Take 3/4 cup granulated sugar
- Take 1/2 tsp salt
- Prepare Mixture B:
- Make ready 3/4 cup pure young coconut water
- Get 50 gr corn starch
- Get 20 gr all purpose flour
- Get 6 egg yolk
- Get Mixture C:
- Prepare 400 gr shredded young coconut fruit
- Make ready 100 gr raisins
- Make ready 3 tsp cinnamon
- Make ready 2 tsp spiced
- Make ready Meringue Topping:
- Get 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Make ready Cinnamon Powder
- Get Raisins
- Prepare Roasted Almond Flakes
Steps to make Indo-Dutch Klappertaart (Coconut Cake):
- In a sauce pan, put the Mixture A over low heat to melt. Stir welP
- Put the mixture B in a mixer bowl, set to low speed or whisk it gently. Mix the Mixture B to Mixture A in the saucepan and continue stirring in low heat to prevent from clumping.
- Once the mixture is thicken, turn down the heat then put the Mixture C in. Stir well. Pour the mixture in a tin/aluminum foil.
- Meringue Topping: Using the hand mixer, whisk the egg white in medium speed and gradually pour 1/4 cup of granulated sugar to soft peak (foamy texture, it is soft and when you turn your whisk upside down it will start to hold but eventually melt after a second).
- Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
- Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
- Set aside and refrigerate for 1-2 hours. Enjoy!
So that is going to wrap this up with this distinctive dish indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
