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Crispy crown with sweet urda and yogurt sauce with berries

Crispy crown with sweet urda and yogurt sauce with berries

1. mix the urda with the powdered sugar, lemon and lime, egg and anise; beat the whipped cream and incorporate it into the urda, then set the mixture aside;

2. Separately mix cinnamon with sugar in a cup;

3. spread a sheet, grease it with oil, cover it with a second sheet which you also grease with oil and sprinkle with cinnamon sugar then put a few tablespoons of the urda composition on the width of the sheet; spoon in the urda and put the well-washed berries; runs; squeeze the ends so that the composition does not leak when baking and roll it in a cake pan just like in the image above; continue the operation until the filling is exhausted, putting each roll of filled dough in the continuation of the others in the tray; anoint the crown with a little oil:

4. Bake it in the preheated oven for approx. 20 minutes, until well browned;

Yogurt sauce

5. In a blender, mix the yogurt with the mint and sugar, add the spices and berries;



Crispy coronet with sweet urda and yogurt sauce with berries - Recipes

Again a simple recipe, you know, the ones I like. Recipes that don't tie you to the kitchen for half a day. The combination of poppy seeds and cheese is delicious. I used homemade cheese by this method. So if you have too much milk in the fridge and the expiration date is coming to an end, don't throw away the milk or bother to consume it quickly. With a little lemon juice, turn it into good cheese, which stays in the fridge for a few more days. if he can.
You can serve this tart with a sauce of different fruits such as raspberries, strawberries, berries or even before baking you can add a handful of raisins soaked in rum, cherries from compote. etc., in the cheese filling.

  • 160 g of flour (type 630) or wheat
  • 100 g butter, unsalted
  • 60 g powdered sugar
  • 3 tablespoons cold water
  • 160 g poppy seeds, ground
  • 250 ml milk
  • 50 g butter, unsalted
  • 60 g sugar
  • 20 g of spelled semolina or wheat
  • 350 g cheese / Quark
  • 100 g sugar
  • 2 eggs
  • 30 g of fine corn starch (Gustin) or 15 g of spelled flour or wheat
  • 50 ml cream
  • 50 g soft butter, unsalted
  • 1 vanilla bean, only the marrow
  • untreated, finely grated lemon peel

1 - For the dough, knead all the ingredients, form a ball that is wrapped in transparent food foil and leave to rest in the refrigerator for an hour. The dough is rolled on the bottom of the form. Bake for 7-8 minutes in the preheated oven at 200 ° C, until lightly golden. Leave to cool.

2- Poppy, milk, sugar, butter and spelled or wheat semolina are boiled briefly until bound and become a thick mass. Leave to cool a little then level on the pre-baked countertop.

3 - For the cheese / Quark filling, mix all the ingredients well and pour over the poppy seed filling. Bake the tart in the preheated oven at 185 & # 176C for about 45 minutes. Leave to cool in the form.

- the amount of dough is enough for a removable wall shape of 28 cm Ø
- no edges and edges, just a countertop
- the form is greased or baking paper is used

  • 160 g Dinkelmehl (Typ 630) or Weizenmehl
  • 100 g Butter, ungesalzen
  • 60 g Pudding
  • 3 EL kaltes Wasser

Zutaten für die Mohnfüllung:

  • 160 g Mohn, gemahlen
  • 250 ml Milch
  • 50 g Butter, ungesalzen
  • 60 g Zucker
  • 20 g Dinkelgrieß oder Weizengrieß


Zutaten für die Käsefüllung:

  • 350 g Case / Quark
  • 100 g Zucker
  • 2 Eier
  • 30 g Maisstärke (Gustin) or 15 g Dinkel- or Weizenmehl
  • 50 ml Schlagsahne
  • 50 g weiche Butter, ungesalzen
  • 1 Vanilleschote, ausgekratztes Mark
  • unbehandelte Zitronenschale, fein gerieben

1 - Für den Teig alle Zutaten zu eine Kugel verarbeiten / kneten, in Frischhaltefolie einschlagen und eine Stunde im Kühlschrank ruhen lassen. Teig auf die Größe der Springform ausrollen. Im vorgeheizten Ofen bei 200 & # 176C 7-8 Minuten backen, bis der Boden eine leicht goldgelbe Farbe hat. Anschließend auskühlen lassen.

2 - Mohn, Milch, Zucker, Butter und Dinkel- oder Weizengrieß kurz aufkochen bis die Masse dickflüssig wird. Etwas abkühlen lassen und die Masse in die vorgebackene Form einfüllen.

3 - Für die Käse / Quarkmasse alle Zutaten miteinander verrühren und auf die Mohnmasse geben. Den Kuchen im vorgeheizten Ofen bei 185 & # 176C ca. 45 minutes back. Den Kuchen in Springform erkalten lassen.

-Teigmenge reicht für eine Springform von 28 cm Ø
- Keine Teigränder backen, nur den Boden
-Springform-Boden fetten oder mit Backpapier belegen


Diet for diabetes: fruits

The most suitable fruits are: kiwi, grapefruit, apples.

However, the fruit will be eaten in moderation, no more than one fruit a day. If it is about melons or large fruits, they will be consumed only in the form of slices: one slice / day. Although they contain fructose and other sugars, fruits are very rich in vitamins and antioxidants, but also enzymes and other specific substances, beneficial to health, so fruits should not be excluded from the diet. Vary the fruits from one day to the next.

Very sweet fruits will be consumed occasionally and not daily: grapes, pears, melons, sharons, etc.

Diet for diabetes: other sources of carbohydrates

Potatoes, rice, flour, pasta, sugar and any food that contains sugar (beware of sugar-rich sauces, yogurts that contain sugar & ndash read the product label) must be removed from the diet, at least up to an accepted level of blood sugar.

Sugar will be replaced with artificial sweeteners. For large cravings, you can choose an assortment of jam, chocolate or biscuits & ndash special assortments for those suffering from diabetes, sweetened only with artificial sweeteners.

Commercial juices will be avoided, they contain sugar.


Recipe of the day: Salmon medallion with baked vegetables on a bed of Chinese rice

A recipe for salmon medallion with baked vegetables on a bed of Chinese rice from: salmon, carrots, red onions, parsley, celery, herbs from Provence, salt, pepper, lime juice, tomato juice, rice and chicken soup. Ingredients: 4 pieces salmon medallion 2 carrots 1 red onion 1 parsley root ¼ celery erb Herbs

Crispy coronet with sweet urda and yogurt sauce with berries - Recipes

Ingredients for 2 people:
-4 chicken wings
-2-3 eggs
-3 tablespoons flour
-a bag of cornflakes
-salt and pepper to taste

Ingredients for the sauce:
-a bottle of chilli pepper sauce
-300 g of bee honey
-a tablespoon of vinegar
-a teaspoon of spices for chicken
-a tip of a teaspoon of salt

Procedure:
The washed and drained wings are portioned and seasoned easily (because the sauce is quite spicy). In one plate we put flour, in another we put cornflakes, crushed and we put the eggs in a bowl and we beat them well with a fork.
We take each piece of wing, pass it through flour, then through beaten egg and then through cornflakes.


Goodies from Oana

For my nazdravan I often prepare sweet homemade cheese. I have the advantage that it is always fresh, and the taste is clearly superior to the one bought commercially.

It is very easy to prepare from:
250 ml of sweet milk
1-2 tablespoons of yogurt (or lemon juice - in this case the taste will be a little sour)

About 2 tablespoons of cheese are obtained from 250 ml of milk. From 2 liters you get a little over 400g.

Are you ready? Bring the milk to a boil, wait for it to boil and add a spoonful of yogurt until the cheese lumps start to appear. Bring to the boil until the whey clears.

Strain through a gauze or a thick sieve and allow to drain.
What could be simpler than that? Mmmmmmmmm .. and if you like!

6 comments:

This is NOT Sweet Cheese! It's URDA from home, ma'am. The sweet cheese is made from UNCOOKED milk with CHEAG FAINOS (BREAD SHELL) and then drained through gauze (after coagulation). It is possible with a chemical clot to speed up the process, but it is no longer home, but food. Your URDA is very good too, but it's not sweet cheese. Long live your junior!

Dear Marius
Personally, I can't afford to give uncooked milk to a baby for a few months.
And my grandmother made the classic cheese from milk left untouched, without bread and without other additives. Or so I know. There is another story with urda: it is made from the whey left over from the cheese. Am I wrong? or she who lived half her life in the sheepfold?
There are so many cheese recipes that there is room for all opinions, whether good or bad.

It's a cow's cheese recipe, not in the case of urda. Urda is not made from milk, but from the whey that remains from the preparation of the curd.


What recipes did I like this week on Romanian culinary blogs

Soup - with baked vegetables

http://awfully-tasty.com/2016/03/17/supa-crema-de-radacinoase-coapte/

Fasting vegetables and a great idea - flax or chia seeds that can replace the egg

http://www.laurasava.ro/2016/03/18/chiftelute-de-post-cu-legume/


Traditional Bulgarian food. What are the dishes you should try when you go on vacation

Are you making plans for your next vacation in Bulgaria? Don't forget to include on the list also traditional Bulgarian dishes, not to be missed, with a special taste, which remind of the oriental taste but also of the Romanian taste, from home.

Bulgarian cuisine is similar to that of the Balkans, has Turkish and Greek influences, is fresh and includes a wide variety of quality cheeses, yogurt and vegetables. Depending on the region, you will find fresh seafood, fish and veal. As in most Eastern European countries, Bulgarian cuisine focuses on meat, but you can also find plenty of vegetarian dishes. see here more details about Bulgarian gastronomy

If you have already made a craving for a holiday in Bulgaria, take a look at the Travel Planner website to see all the offers for the summer we have prepared for you.

After making your reservation, we recommend that you go through this list of traditional Bulgarian food and choose all the dishes you want to try when you go on vacation.

Traditional Bulgarian dishes not to be missed

Shopska Salad (Shopska Salata)

It is the salad that defines Bulgaria. Not only is it the most popular salad in Bulgaria, but it is also called the Shopi group, people who live in the Bulgarian capital, Sofia. Shopska salad is prepared from chopped tomatoes, cucumbers, onions and peppers, sprinkled with Bulgarian white cheese. It is eaten with a double refrigerated brandy.

It is a cold soup of yogurt, cucumber and garlic. We recommend consuming it in summer, it is absolutely refreshing served cold. You can eat it with a brandy or beer, without negative side effects, but never combine it with wine.

It is a type of traditional Bulgarian pastry, prepared from layers of filo pastry, a mixture of beaten eggs and pieces of Bulgarian cheese, then baked until golden. It is consumed with a glass of Ayran or Boza. You can find the complete recipe here.

If you like minced meat, you will fall in love with this Bulgarian dish. It is a meatball or meatball made of minced and spicy meat, shaped like a sausage. Does not contain onions. It must be prepared on the grill and eaten with Shopska salad and french fries sprinkled with Bulgarian cheese. We know you already have a craving, so take a look at the site and see in which resort on the Black Sea coast, in Bulgaria, you want to enjoy it.

You will find a jar of lyutenitsa in every household in Bulgaria. It is a kind of zacusca, prepared from red peppers, hot peppers, tomatoes, onions, salt, sugar and oil. The peppers are baked, cleaned of seeds and cut into large pieces. Then, they are fried or boiled together with the other ingredients in oil and water, until they reach the desired consistency. Lyutenitsa is eaten on bread or biscuits. To be put on the list of traditional Bulgarian dishes

The translation of the preparation is & # 8220a lot of different things & # 8221. It is prepared from summer eggs and vegetables, especially tomatoes and peppers. Add onion, salt, pepper and Bulgarian white cheese. There is also a winter variety of the dish, which is cooked with baked peppers taken out of the freezer.

Other traditional Bulgarian dishes to pass on the list

Traditional Bulgarian pork and veal meatballs (or a combination) are the main ingredients. The meat is minced, then combined with onion, parsley, salt, pepper and cumin. The meatballs are grilled until well cooked on both sides.

Monastery pots with meat and rice

This Bulgarian monastery pot recipe is similar to the Romanian pot, but it has a special flavor. It is easy to prepare, from simple ingredients. Complete recipe, here.

This is another classic Bulgarian dish, a mixed grill that includes a kebapche, a kufte, a pork steak and a pork stick. All this, along with french fries, bean salad with chopped onion and lyutenitsa.

It is the Bulgarian version of belly soup. Seasoned with garlic, vinegar and red pepper, it will surprise you with its unique aroma and delicious taste. It is scientifically proven that Shkembe Chorba helps to alleviate hangovers when consumed immediately after waking up. Go with brandy or beer.

You are already familiar with the taste of the Romanian musacala, so you have to try the Bulgarian one. Musacaua is made with potatoes, minced meat and tomatoes, then it is covered with a white sauce with laurel and baked. It can be served with a few tablespoons of yogurt over. You can find the complete recipe here.

It is the perfect dish for vegetarians: fried bell peppers, stuffed with eggs and white cheese. It is usually served as a main course, but can also be a secondary course. The peppers come in a delicious tomato sauce.

It is the Bulgarian cousin of the Italian specialty sopresatta, a spicy sausage of minced meat with curry and a lot of aromatic spices. Leave to dry in a cool, windy place for at least two months. Excellent with a glass of wine, beer, brandy, whiskey or any other drink.

It is a traditional Bulgarian dish, prepared in a clay pot made of fresh vegetables and pork, chicken or beef. Even if the ingredients vary, the preparation also includes carrots, onions, mushrooms, bell peppers, tomatoes and wine. You can find it in mehanale throughout the year. Try it at the sea or In the mountains .

Even if it is a Turkish dish, sarmales are also cooked in Bulgaria from minced meat, rice or bulgur, flavored iebes, red peppers, paprika, sumac and tomato sauce, wrapped in vine leaves or cabbage.

It is a simple preparation. You need veal, onions, carrots, celery, tomato paste, flour, paprika, wine and spices. And, of course, rice. Fry the meat in oil and water, then add the vegetables. When tender, add tomato paste, flour, paprika, wine and spices. When the sauce has thickened, serve hot with rice.

It is one of the most popular Bulgarian dishes. You can find it in all restaurants and canteens in Bulgaria, always freshly prepared. It resembles, in terms of preparation and taste, the Romanian pilaf with chicken.

It is a traditional Bulgarian dish made from pieces of veal tongue fried in butter. You can replace the calf tongue with the pork tongue. The tongue is first boiled in salted water, bay leaves and peppercorns, then cut into thin slices that are fried.

Bulgarian lentil soup

Vegetarian dish, fast, delicious and very nutritious. You can find it in a simple, spicy and very spicy version, only with lentils or vegetables. To pass on your list of traditional Bulgarian dishes to try.

Simple but tasty, this traditional Bulgarian dish contains poached eggs, spices (especially paprika and garlic), Greek yogurt and feta cheese or mermaids. The brave can consume it with a glass of white wine.

Or eggs and cheese in a clay pot. It is a consistent dish, in which you can also find onions and peppers. Bake for 15-20 minutes in the oven.

It is a Bulgarian invention, a hot sandwich that includes a slice of white bread, a mix of eggs and cheese and, optionally, minced meat or lukanka. Bake until the bread becomes golden and crispy.

A kind of & # 8220fish and chips & # 8221 from Bulgaria: sprot fried in dough and french fries. Serve with a cold beer next to it, on hot summer days. See all offers early booking Bulgaria.

It is a traditional dish from the Rhodope Mountains, a combination of grated potatoes and onions, seasoned with salt, pepper and mint. It also contains mermaid cheese, eggs and peppers.

Or the farmer's salad. Prepared from tomatoes, cucumbers, onions and corn. A delight with a good steak.

Not missing from the list of traditional Bulgarian dishes, it goes great with steaks.

If you arrive in Bulgaria, don't miss the traditional parlenka bread, grilled or baked.

Koledna Pitka

This one Bulgarian bread recipe it is prepared during the winter holidays and is eaten on Christmas Eve and then until the New Year. Usually, a silver coin is hidden in it, and whoever finds it is said to be lucky all year round.

Desserts

And after pampering yourself with the tastiest traditional Bulgarian dishes, we recommend you try one of their famous desserts.

Bulgarian pancakes are as thin as the ones we prepare in Romania, from eggs, flour, milk and salt, fried in a pan with butter. You can eat them stuffed with Bulgarian cheese or olives or with delicious Bulgarian jam.

It is a sweet, rich and delicious dessert, made of fillo pie sheets, filled with nuts and syruped with honey.

This dessert is not as famous as baklava or banitsa, but it is as tasty on the list of traditional Bulgarian dishes. It is a nut and chocolate cake that contains five layers of 2 millimeters of ground walnuts, egg white and sugar. Once baked and cooled, they are placed on top of each other and covered with a cream of whipped cream and chocolate.

It is a Bulgarian specialty from the Rhodopi Mountains, resembling a thick pancake, made from flour, baking powder, salt, butter, eggs and Bulgarian yogurt. It is traditionally baked on a hot stone. Serve with berries.

They are a specialty from the Bulgarian city of Kazanlak, also known as the City of Roses. It is prepared from eggs, flour, yogurt, milk, yeast, salt, sugar and vanilla extract. Fry in hot oil and sprinkle with powdered sugar when ready. Serve with honey, jam or syrup or as such.

Sweet rolls of pastry or puff pastry, filled with whipped cream or vanilla cream. You can find them everywhere in Bulgaria, although they have Polish origins.

It is a dessert that is traditionally prepared on Christmas Eve in Bulgaria from boiled dried fruits, such as plums, apples and pears. The dried fruits are washed, put in a bowl with water and boiled until soft. Then add sugar or honey and spices (cinnamon, cloves) for even more flavor. The dessert is served cold.

It is a traditional Bulgarian puff pastry recipe stuffed with grated pumpkin, chopped walnuts, sugar and cinnamon. A kind of sweet version of banitsa.

They are sweet cakes, prepared from butter, honey, egg white, sugar and flour. They are extremely popular during the winter holidays, so you can try them on your skiing holiday.

Bulgarian rice pudding

Rice with milk, lemon peel, rose syrup and pistachio. What could be tastier of all these traditional Bulgarian dishes? The pudding is eaten hot or cold and is just as delicious.

Crème Caramel & # 8211 Bulgarian version

If you are a Crème Caramel fan, this reinterpretation will surely be to your liking. The dessert is infused with vanilla and cinnamon.

After such a culinary trip to Bulgaria, all you have to do is book your next vacation and enjoy all the goodies live. We have prepared dozens of offers in Bulgaria for you to season with super culinary dishes.

Have you tried traditional Bulgarian food so far? Leave us the answer in the comments.


Mille-feuille or Napoleon & # 8211 classic version

It's not the first time When I talk about mille-feuille, the famous French dessert with crispy layers of puff pastry and cream, but I decided to return to this sweet delicacy because I realized that the classic version is missing from the blog. I mean, I tempted you with a modern adaptation, of Gordon Ramsay (Mille-feuille with white chocolate and strawberries), and with the laborious Woven Mille-feuille cake, but I just missed the classic cake version. Okay, okay, you'll say, but what are the major differences to justify a new post? Well, there are differences in quantities (I think many of you will want a clear recipe for the cake, not to do different calculations) and, last but not least, cream. If the braided mille-feuille cake had a diplomat cream, the classic version is with pastry cream (simple vanilla cream). The pastry cream that must have the right consistency, ie neither too fluid (so that it can be wetted and does not flow), nor too dense, so as not to leave the impression of a & # 8220dry & # 8221 cake.

A classic mille-feuille must have three layers of puff pastry and two layers of pastry cream, and sprinkle powdered sugar on top. The variants with whipped cream or jam instead of cream and with icing sugar (bicolor, as a rule) instead of & # 8220 banal & # 8221 powdered sugar are derived even newer. As later, salty versions of mille-feuille (with cheese and spinach, for example) also appeared. Regarding the sugar decoration, I opted for a thin layer of powdered sugar because a icing requires much more sugar (ie, much more calories). To be a little clearer, if you use powder, say, 20 g of powdered sugar, for a glaze (plain or bicolor) you will need over 150 g of sugar.

As for the name, I also told you that mille-feuille means word-for-word & # 8220 a thousand sheets & # 8221 and that it comes from the many layers of puff pastry. But I did not manage to tell you that another name under which the dessert is known, Napoleon, does not come from the famous emperor, but from the Italian city of Naples. And because I also mentioned Italy, you can find the puff pastry-pastry cream combination at & # 8220cannoncini & # 8221 (Puff pastry cones with vanilla cream).

Ingredients (for 6 servings):
& # 8211 puff pastry dough 1 sheet (400 g)
& # 8211 milk (3.5% fat) 300 ml
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 yolks 4 pcs.
& # 8211 sugar cough 100 g
& # 8211 vanilla essence 1 ampoule (if you use extract, 1 teaspoon)
& # 8211 corn flour (cornstarch) 50 g
& # 8211 salt a teaspoon
& # 8211 old powder 20 g

Preheat the oven to 200 degrees Celsius. Spread the puff pastry in a sheet with a uniform thickness (about 4 mm thick). Place it, with the help of the rolling pin, in a tray lined with baking paper. Place another baking paper over the sheet and then the second tray from the stove (enter the first one and press the dough). In this way, prevent the puff pastry from swelling. Put in the hot oven and leave for 30-35 minutes, taking care to turn the tray halfway through, and at the end to check that the dough does not burn. The sheet must be crisp and coppery. Let it cool, straighten its edges and cut it in three (lengthwise).

For pastry cream: mix the milk with the liquid cream and put them to heat on low heat. Beat the yolks with the salt and caster sugar until you get a yellow foam. Add vanilla essence and corn flour. Homogenize and pour, little by little, from the warm milk. When the mixture of eggs, flour and milk has reached a temperature close to that of milk, pour the composition over the milk in the pot. Also on low heat and stirring constantly with a fork, leave until it reaches boiling temperature. You should have a fine and homogeneous cream. Allow to cool, then homogenize again. Put half of the cream on one of the puff pastry pieces (either simply spread it or put it with the spirit to make it look better).

Place a second piece of puff pastry and then the rest of the cream. Before putting the third layer of puff pastry, cut it into 6 equal pieces (this will make it easier to slice the cake). You can serve the cake immediately, but it is even better if you keep it cold for at least 2 hours. Before cutting and serving, sprinkle with powdered sugar.


Recipes for beginners and more. by Naty

The most complex and a little difficult cake made so far, but also the best, which perfectly combines flavors and textures. A cake of integral inspiration :) http://pastry-workshop.com/cocoberry-coconut-and-berry-entremet-entremet-cu-fructe-de-padure-si-nuca-de-cocos/ whom I want to thank in this way for the wonderful recipes. I made this cake in September, but since I didn't have the courage to start writing the recipe, it's easier to make it than to write just the day before, I took courage and I present you this wonder. Courage and you tested it.
for these cake you need. don't be scared of the list :))




Ingredient:
countertop
4 eggs
-85 gr sugar
-115 gr flour
-1 pinch of salt

Yogurt and lime cream
-150 gr yogurt
-40 gr sugar
-juice and peel from a lime
-4 gr gelatin
-20 ml of cold water
-200 ml whipped cream

Berry mousse
2 egg whites
-70 gr sugar
30 ml water
-8 gr gelatin
- 1 teaspoon lemon juice
-40 ml of cold water
-150 ml of berry puree
-250 ml fresh jelly berries
-200 g of berries
-50 gr sugar
-7 gr gelatin
-50 gr water

coconut cream
-450 ml fresh
400 ml coconut milk
4 yolks
60 gr sugar
10 gr gelatin
50 ml water
-vaniloe extract
-50 gr coconut

pink glaze
180 gr sugar
45 ml milk
-200 ml whipped cream
45ml water
60 gr glucose or honey
11gr gelatin
-55 ml of cold water red dye

Huuuu muuult de scris :)))

Method of preparation
here it is here. countertop
Mix eggs with sugar and salt for at least 10 minutes until it increases in volume and then gradually incorporate the sifted flour. Pour the top into a cake pan 26cm in diameter, and bake at 170C for 20-30 minutes. After it has cooled, cut two thin sheets. One of the sheets is cut to 20-22 cm in diameter and placed in a cake ring. Yogurt and lime cream: Hydrate the gelatin in cold water for 10 minutes and then melt it on a steam bath. Then mix the yogurt with the powdered sugar, lime juice and peel and gelatin. Incorporate whipped cream. Pour the cream over the counter and put it in the freezer for 10 minutes. Cut the second sheet of top for 18-20cm in diameter and place it over the yogurt and lime cream.
Berry mousse:
Mix the sugar and water and boil for a few minutes to form a thick syrup. The egg whites are mixed with lemon juice until they increase in volume. When the syrup has thickened, gradually pour over the egg whites, stirring constantly until a firm meringue is obtained. The hydrated gelatin is melted on a steam bath and then mixed with the fruit puree. Incorporate the meringue into the fruit puree, then add the whipped cream. The mousse is poured over the counter.
Jelly
The gelatin is left to hydrate for 10 minutes. Mix the fruit puree with the sugar and heat gently. Incorporate hydrated gelatin then allow the composition to cool. Pour the jelly over the mousse and let it cool again for 1 hour. When the jelly is caught, remove the ring and mount the 26-28 cm one.

Coconut neck cream
Put the coconut milk in a double-bottomed bowl and heat it. The yolks are mixed with the sugar until they double in volume. Pour the hot milk into a thin thread, then put it on the fire. Boil over low heat until thickened, then remove from the heat and add hydrated gelatin and coconut flakes. When it has cooled, add the vanilla and whipped cream, then let the cream cool for 10 minutes, then fill the edges of the cake with breadcrumbs. Let it cool until the next day.

Glaze
In my opinion the most difficult part. Mix the sugar with the water in a bowl and boil until it becomes a thick syrup. In a bowl, mix the whipped cream and milk and bring to the boil. Add the sugar syrup in a thin line. Incorporate glucose and keep on fire only until it melts evenly. Remove from the heat and add the previously hydrated gelatin and the dye. Cover the icing with a plastic wrap and let it cool to room temperature and then pour it over the cake, which is good to keep in the freezer for an hour before returning the icing.
I didn't get the perfect icing because I poured several times as you can see :) but I was satisfied with the first try.
The cake is a dream and worth all the work :)