Preparare blat

Preincalzim cuptorul la 180 de grade.

Intr-un bol batem ouăle spuma  si adaugam zaharul.

Mixăm până când obtinem o compozitie cremoasa si spumoasa. Incorporam faina si cacaoa cernute in prealabil, amestecand usor cu un tel sau o spatula. Tapetam o forma cu hartie de copt si turnam compozitia. Se coace aproximativ 15  minute. Lasam deoparte sa se raceasca.

Preparare mousse de cocos

In vasul mixerului frecăm putin mascarpone.

Adaugam laptele  condensat si frisca lichida.

Mixam la viteza mare pana obtinem o crema spumoasa si fina.

Adaugam nuca de cocos si omogenizam.

Preparare glazură oglindă

Gelatina se pune in putina apa rece la hidratat.

Intr-o cratita mica, amestecam laptele, zaharul, cacaoa si romul. Punem pe foc mic, amestecand din cand in cand pentru 8-10 minute.

Oprim focul si adaugam foile de gelatina stoarse de apa.

Omogenizam foarte bine si o lasam sa se raceasca, avand grija de mai amestecam in ea din cand in cand.

Asamblare

Blatul se taie pe jumatate.

Intr-o tava, asezam primul blat, punem crema deasupra, acoperim cu al doilea blat, iar deasupra turnam glazura, distribuind-o egal pe toata suprafata.

Punem prajitura la rece pentru aproximativ 3 ore, dupa care o portionam.

Optional, putem glazura fiecare bucata de prajitura cu ciocolata cu lapte topita la bain-marie, si presaram deasupra putina nuca de cocos.

Preparare blat

Preincalzim cuptorul la 180 grade Celsius.

Intr-un vas, batem ouale si adaugam zaharul . Batem la viteza mare pana avem o compozitie cremoasa.

Adaugam vanilia, faina cernuta si amestecata cu  praful de copt si amestecam usor cu o spatula sau un tel. Adaugăm puțin câte puțin untul topit și continuăm să omogenizăm.

Turnam compozitia intr-o tava tapetata cu hartie de copt si coacem aproximativ 25 de minute.

Scoatem tava din cuptor si lasam blatul sa se raceasca.

Preparare glazură de cacao

Intr-o cratita, punem untul sa se topeasca, apoi adaugam laptele si omogenizam.

Adaugam cacaua si zaharul pudra cernute si omogenizam foarte bine.

Fierbem glazura pana cand incepe sa se ingroase.

Oprim focul, adaugam esenta de rom dupa gust si o lasam sa se mai racoreasca.

Asamblare

Taiem blatul racit in cuburi .

Luam fiecare bucata de prajitura, infigem o furculita in ea, o scufundam in glazura, apoi o dam prin nuca de cocos!

De la prietenii Alina's Cuisine

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