1 LT semi-skimmed milk
250 GR vegetable cream
100 gr Water
to taste Fresh fruit
to taste grated coconut
4 Loaf cake moulds
Powder mix for shortcrust pastry into a planetary mixer with leaf whisk. Add 1
egg and 100 g of water and blend until an even mixture is obtained. Put the
mixture into four rectangular loaf cake moulds. Bake in a pre-heated oven at
180°C for 15 minutes. Prepare the custard by following the instructions on the
pack and leave to thicken in the fridge. After this, blend in the previously
whipped cream and mix delicately until a creamy velvety mixture is obtained.
Remove the shortcrust pastry bases and put them on a serving plate, spread the
custard over them using a sac-à-poche and, once cooled, start to decorate them
with the previously washed and cut fresh fruit. Finally decorate the cake with
grated coconut and the plate with threads of dark chocolate icing.