Back to work it is a little difficult for everyone, whether you are big or small, and after a good week of recovery you say we head back for vacation ! As it is not necessarily possible, since a choice : you no longer have to leave, you have school or you have already flamed the entire holiday budget… and well I have the solution to all your problems (well almost !) with this moist cake to perfection, a true taste blanket ! This cake coconut milk is a real invitation to travel, and said travel said vacation (banco !). The coconut milk you will understand but also the green tea which we took all right in Asia (yes I have the right to combine Thailand and Japan if I want to !), a cake to serve “of course” with the small tea of your choice !

Then, as it is a cake that is best the same day, invite all of your/your : girlfriends, friends, family, cousins*…( *cross out the unnecessary mention) for sharing your trip ! Good cake and good luck for this month of September !

Cake with coconut milk, green tea and peach {without milk}

For 1 square pan 25 by 25 Save Print Ingredients

  • 280 g flour T65
  • 100 g corn starch
  • 6 eggs
  • 240 g of coconut milk
  • 100 g of cane sugar
  • 1 sachet of yeast
  • 2 tablespoons of coconut oil
  • 2 teaspoons of green tea powder
  • 2 peaches de vigne
  • Icing sugar

 

Preparation

  • Preheat the oven to 180°.
  • Separate the whites from the egg yolks and then beat the egg yolks with the sugar until the mixture whitens. Then add the milk and coconut oil to the mixture.
  • Pour the flour, starch, powder green tea and yeast on the preceding mixture and mix.
  • Whisk the egg whites and add delicately to the device.
  • Pour the batter into a pan anti-adhesive.
  • Cut off the fisheries of vines in the district and then arrange on the dough.
  • Bake for 35 minutes.

 

Written by Doc

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