This is the name of the dish we have chosen for you; Snow cloud cake with coconut flare. Because we sift the flour three times, the batter of this Angel Cakes is particularly easy and airy.
For 15 pieces
100 g of flour
8 egg whites (size M)
160 g of sugar
1 pck of vanilla sugar
4 teaspoons lemon juice
1 tin (s) (à 425 ml) Lychees
2 tbsp brown sugar
500 g of whipped cream
250 g sweetened coconut cream (tin)
50 g of grated coconut
Pass flour through a fine sieve three times. Preheat oven (electric cooker: 180 ° C / circulating air: 160 ° C / gas: see manufacturer). Beat the egg whites in a large bowl until stiff and pour in a pinch of salt, sugar and vanilla sugar. Add lemon juice. Beat until a shiny white mass emerges. Fold in flour.
Fill the mixture into a greased and flour-filled box cake tin (30 cm in length) and smooth it out. Bake in the oven for about 45 minutes, then cool in the form on a wire rack for about 30 minutes.
Drop the bottom out of the mold and allow to cool. Meanwhile pour lyche into a sieve, drain well, catch juice. Measure 200 ml of juice and place in a small saucepan. Add brown sugar, bring to a boil and simmer over medium heat for about 8 minutes (gives about 100 ml of syrup). Put in a beaker and let cool.
Express lychees between kitchen paper and chop. Whip cream and coconut cream with the whisk of the mixer, gradually adding cream stabilizer. Pull lychees under about 1/3 of the cream.
Halve cake horizontally. Evenly sprinkle the cut surfaces with the syrup. Let something move in. Paint the litchi cream on the bottom. Put topsoil on top and brush cake with remaining cream. Sprinkle cake with grated coconut. Approximately Leave to cool for 45 minutes.
Use the remaining egg yolks for spaghetti carbonara. Stir with 75g of grated Parmesan and mix with 400g of hot pasta and boiled bacon.