Smażony tort kokosowy
Serves 10
Directions
- 1Melt the butter and combine all the ingredients in one bowl.
- 2Mix with a mixer until smooth.
- 3Fry pancakes.
- 4Whip the cream with erythritol until stiff. Add mascarpone, shredded coconut and optionally protein supplement. Mix.
- 5Spread the pancakes with the cream.
- 6Spread the top and sides of the cake and sprinkle the whole with shredded coconut.
Ingredients
- 5 eggs
- 30 g butter
- 200 g whipping cream 30%
- 2 łyżki gelatin
- 200 g whipping cream 30%
- 125 g mascarpone
- 2 łyżki shredded coconut
- 4 łyżki erythritol
- 30 g protein supplement
- shredded coconut for sprinkling
Equipment
bowlmixerfrying pan
Tips
- Cool the cake in the refrigerator for a few hours before serving.
- Fry the pancakes on medium heat under a lid, then on higher heat until golden brown to facilitate flipping.
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