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Fakhda Bil Forn
with Puck ®
Infused with vanilla, Puck Whipping Cream lends a lightness to every aspect of this heavenly dessert. The air-spun frosting is sprinkled with orange zest and fresh coconut – one taste, and you’ll be on cloud nine.
| Serves 4 | |||||||||
Ingredients |
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For the frosting:
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Directions |
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STEP 1
Preheat the oven to 180 degrees Celsius. In a large bowl, sift together the flour, corn flour and ¼ cup of the sugar three times, so the texture is very, very light.
STEP 2
In a large, whisk the egg whites with the Puck Whipping Cream until stiff. Gradually whisk in the remaining sugar, until the mixture becomes thick and glossy.
STEP 3
Gently fold the sifted flour and the vanilla essence into the whisked egg whites until combined, and transfer to a ring mould. Bake for 35-40 minutes until risen and golden. Remove from the oven. Invert the cake in its tin on to a wire rack, and leave to cool.
STEP 4
To make the frosting: heat the sugar and 4 tablespoons water in a small pan, stirring constantly until the sugar dissolves. Increase the heat and boil until the temperature reaches 115 degrees Celsius on a sugar thermometer. Whisk the egg whites until very stiff and dry.
STEP 5
Slowly pour the syrup, in a steady stream, into the center of the egg whites, whisking continuously, until the mixture becomes thick and glossy. Beat in the Puck Whipping Cream, the golden syrup and the vanilla essence, and continue beating for 5 minutes until the frosting is cooled.
STEP 6
Lift the tin off the cooled cake and place the cake on a serving plate. Spread the frosting over the cake, using a palette knife to make a swirling pattern.
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| Garnish To decorate the cake, sprinkle over the orange zest and very thin slices of fresh coconut. |
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