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.
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Cooking tools:
- Hand mixer
- Cookie cutter
- Rolling pin
- Kitchen scale
- Muffin tin
- Oven
- Refrigerator
- Saucepan
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Cooling rack
- Plate
- Pastry brush
Ingredients
- 150 g butter
- 1 egg
- 1 1/2 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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