Indo-Dutch Klappertaart (Coconut Cake).
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- {Take of Mixture A:.
- {Take 18 oz of whole milk.
- {Take 70 gr of unsalted butter.
- {Prepare 3/4 cup of granulated sugar.
- {Get 1/2 tsp of salt.
- {Get of Mixture B:.
- {Take 3/4 cup of pure young coconut water.
- {Make ready 50 gr of corn starch.
- {Prepare 20 gr of all purpose flour.
- {Take 6 of egg yolk.
- {Get of Mixture C:.
- {Prepare 400 gr of shredded young coconut fruit.
- {Make ready 100 gr of raisins.
- {Take 3 tsp of cinnamon.
- {Prepare 2 tsp of spiced rum.
- {Take of Meringue Topping:.
- {Get 1/2 cups of egg white.
- {Take 1/4 cup of granulated sugar.
- {Prepare of Cinnamon Powder.
- {Prepare of Raisins.
- {Make ready of Roasted Almond Flakes.
Instructions 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!.
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