Colorful Cheesecake
Desserts from Italy
Cold coconut cake
Cold coconut cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
On this hot Sunday, here is a fresh and delicious fresh cake !!! Cocoa biscuit base without gluten and soft coconut cream cheese.
preparation
step 1
Soak the gelatine sheets in water for at least 10 minutes. Melt the butter over low heat or in the microwave. Chop the biscuits in a mixer, add the melted butter and mix the mixture well.
step 2
Line a baking tin with a 20 cm hinged ring with parchment paper. Put all the biscuit mixture on the bottom pressing very well with a spoon and trying to level evenly. Put in the freezer for at least 15 minutes or in the fridge for half an hour.
step 3
Meanwhile prepare the cream. In a saucepan put two tablespoons of liquid cream and bring to almost boil. At this point remove from the heat, add the well-wrung gelatine and mix to dissolve it well. Allow to cool.
step 4
Whip the cream until it has a soft consistency. In a bowl, mix the ricotta, mascarpone, yogurt and sugar. Also add the cream with the gelatine and mix well. Finally add the whipped cream a little at a time.
step 5
Fill the silicone molds or containers to make the ice cubes with the cream and place in the freezer. Take the cake pan back from the fridge and fill it with all the remaining cream.
step 6
Cover and refrigerate to thicken for at least 4 hours, even better if prepared the day before.
step 7
When serving, remove the cream molds and place them on the cake surface, they are small and will thaw in a few minutes. Decorate with chocolate curls and coconut flakes.