Recipe of Gordon Ramsay Indo-Dutch Klappertaart (Coconut Cake)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):

1. Take Mixture A:
2. Prepare 18 oz whole milk
3. Get 70 gr unsalted butter
4. Make ready 3/4 cup granulated sugar
5. Get 1/2 tsp salt
6. Take Mixture B:
7. Prepare 3/4 cup pure young coconut water
8. Get 50 gr corn starch
9. Get 20 gr all purpose flour
10. Make ready 6 egg yolk
11. Make ready Mixture C:
12. Take 400 gr shredded young coconut fruit
13. Take 100 gr raisins
14. Make ready 3 tsp cinnamon
15. Get 2 tsp spiced rum
16. Take Meringue Topping:
17. Prepare 1/2 cups egg white
18. Get 1/4 cup granulated sugar
19. Take Cinnamon Powder
20. Prepare Raisins
21. Get Roasted Almond Flakes

Steps to make Indo-Dutch Klappertaart (Coconut Cake):

1. In a sauce pan, put the Mixture A over low heat to melt. Stir welP
2. Put the mixture B in a mixer bowl, set to low speed or whisk it gently. Mix the Mixture B to Mixture A in the saucepan and continue stirring in low heat to prevent from clumping.
3. Once the mixture is thicken, turn down the heat then put the Mixture C in. Stir well. Pour the mixture in a tin/aluminum foil.
4. Meringue Topping: Using the hand mixer, whisk the egg white in medium speed and gradually pour 1/4 cup of granulated sugar to soft peak (foamy texture, it is soft and when you turn your whisk upside down it will start to hold but eventually melt after a second).
5. Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
6. Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
7. Set aside and refrigerate for 1-2 hours. Enjoy!

So that is going to wrap it up for this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!