Coconut buttercream shells with white chocolate and dessert cream - Skælskør Frugtplantage
Coconut buttercream shells with white chocolate and dessert cream and raspberry jam. Small delicate cakes that can be made well in advance.
Ingredients
- 150 g butter
- 1 egg
- 1.5 dl coconut flour
- 100 g icing sugar
- 275-300 g wheat flour
- 2 dl. Skælskør Frugtplantage® Dessert Cream
- 75 g white chocolate
- 1 sheet of husblas
- 100 g raspberry jam
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