Pistachio And Coconut Gateau
|Milk||1⁄3 Cup (5.33 tbs)|
|Superfine caster sugar||1 Teaspoon|
|Active dry yeast||1 1⁄2 Teaspoon|
|Plain all purpose flour||6 Ounce|
|Butter||1 Teaspoon (for greasing)|
|Confectioners sugar||3 Tablespoon (icing)|
|Desiccated coconut||1 Ounce, shredded|
|Sour cream||3 Tablespoon (creme fraiche)|
|Frozen passion fruit juice||1⁄3 Cup (5.33 tbs)|
|Shelled unsalted pistachios||1 Ounce|
Put the milk in a bowl and warm in the microwave oven for 30 seconds on HIGH Power.
Add the sugar and yeast and mix with a fork.
Sift the flour and a pinch of salt over a bowl.
Warm in the microwave oven for 20 seconds on HIGH.
Make a well in the center of the flour, pour in the milk and yeast mixture, push some of the flour over, cover with a cloth and set in a warm place for 40 minutes until the mixture begins to froth.
Put the butter in a saucer and soften in the microwave oven for 20 seconds on HIGH, without melting.
Break the eggs into a bowl and whisk with a fork.
Add the beaten eggs and the butter in tiny pieces to the flour and milk.
Beat for 5 minutes by hand until the mixture is smooth.
Grease the base of a souffle mold (mould) 7 inches (18 cm) in diameter and pour in the mixture.
Cover with saran wrap (cling film) and microwave for 15 minutes on MEDIUM-LOW.
Pierce the film and microwave for a further 4 minutes on HIGH.
Remove the film completely and cook for 1 minute on HIGH.
Leave the cake to stand for 10 minutes.
Invert on to a rack and allow to cool.
Prepare the filling.
Mix the confectioners' (icing) sugar with the dried (desiccated) coconut and the sour cream (creme fraiche).
Put the passionfruit juice into another bowl and defrost for 30 seconds on HIGH.
Whisk the fruit juice with a fork and add the cognac.
Bring a small saucepan of water to the boil.
Put in the pistachios and boil for 1 minute.
Drain and remove their skins.
Puree coarsely in a food processor and add to the coconut and sour cream (creme fraiche) mixture.
Slice the cake carefully into 2 layers.
Prick each layer with a fork.
Pour over the fruit juice.
Spread the lower layer with the coconut filling and place the second layer on top.