Milk Cake Crust
1 1/2 cups unsalted butter, softened
1 1/2 cups all-purpose flour
1/4 cup + 1 tablespoon cornstarch
A pinch of salt
1 egg
Cream Filling
1 cup whole milk
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened
3 large eggs
2 tablespoons honey
3 tablespoons cornflour
3 tablespoons Porto wine
Shredded Coconut
1 1/2 cups shredded coconut
3 tablespoons refined cornstarch
1 tablespoon unsalted butter, softened
1 egg yolk
1 egg, beaten
1 teaspoon active dry yeast
2 tablespoons grappa or other brandy
A pinch of salt
To Top
Honey, chopped nuts in four parts and fresh rosemary to taste
Optional
A 21 cm diameter cake pan with at least a 7 cm height
Milk Cake Crust
1 1/2 cups unsalted butter, softened
1 1/2 cups all-purpose flour
1/4 cup + 1 tablespoon cornstarch
A pinch of salt
1 egg
Cream Filling
1 cup whole milk
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened
3 large eggs
2 tablespoons honey
3 tablespoons cornflour
3 tablespoons Porto wine
Shredded Coconut
1 1/2 cups shredded coconut
3 tablespoons refined cornstarch
1 tablespoon unsalted butter, softened
1 egg yolk
1 egg, beaten
1 teaspoon active dry yeast
2 tablespoons grappa or other brandy
A pinch of salt
To Top
Honey, chopped nuts in four parts and fresh rosemary to taste
Optional
A 21 cm diameter cake pan with at least a 7 cm height
Cake Crust
1
Cut the butter into small pieces
2
In a bowl, mix together the flour, cornstarch, butter, and salt
3
Process the mixture in a food processor until it forms a dough
4
Knead the dough for 30 minutes and refrigerate
2
Roll out the dough to fit the cake pan and bake at 180°C until golden brown. Reserve
Cream Filling
1
In a pot, combine the milk, cornstarch, and butter and bring to a simmer
2
In a bowl, whisk together the eggs, honey, and cornflour
3
When the milk mixture is hot, add some of it to the egg mixture and whisk constantly
4
Pour everything back into the pot and cook until thickened
5
Remove from heat and stir in the Porto wine. Reserve
Cake Filling
1
In a bowl, mix together all the ingredients and work the dough until smooth and even
2
Shape into small balls and cut into desired size
2
Fry the cake filling in a large pan with oil and add some fresh rosemary
3
Mix the fried cake filling with the cream filling and honey, and cover the cake
4
Top with chopped nuts and rosemary.
