Coconut and dulce de leche cake at Argentine chefs

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Published on May 30, 2017
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English: Ingredients For the shortcrust pastry: 0000 flour 250 g Butter 125 g Sugar 40 g Brisket 2 kg Eggs 2 u Water 20 cc Salt 5 g For the topping: Grated coconut 220 g Sugar 150 g Cream 150 cc Eggs 3 Lemon zest 1 u. Dulce de leche 500 g Chocolate Procedure For the dough: Mix sugar, eggs, water and softened butter. Place in the centre of the flour and mix, without kneading, with the help of a beater. Once the ingredients are combined, mix (rub) with the palm of your hand once or twice to finish combining all the ingredients. Wrap in cling film and refrigerate for 1 hour. Roll out the basic dough to 5 mm thick. Line a 26 cm mould. Bake in the oven at 180º C for 10 minutes. For the topping: Hydrate the coconut and sugar with the cream. Add the eggs and lemon zest. Remove the mold from the oven. Spread the dough with the dulce de leche. Cover with the coconut paste and bake at 180° C for 15 to 20 more minutes. Let cool. Finish with melted chocolate threads.

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