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Tortilla cake with coconut cream, raspberries, and grillage

This is one fantastically light and delicious cake - soft coconut milk cream, grillage and fresh raspberries!

Tortilla cake with coconut cream raspberries and grilled
Servings4 Serving
CategoryDifficultyEasy
Ingredients
 3 40 g of corn tortillas
 2 Egg yolks
 500 ml Milk 2%
 100 g Raspberries
 40 Up to 45 g of corn starch
 30 g Coconut crumbs
 30 g Grillage (fry 100 g of oatmeal with 40 g of honey)
 1 tbsp Lemon juice
 Sweetener, vanilla
Directions
1

Stir in egg yolks, sweetener, vanilla, lemon juice, coconut flakes, cornstarch.

2

Stirring constantly, heat the milk until the mass begins to thicken. Set aside to cool - stir occasionally.

3

When the cream has cooled, and become thick, it is visually divided into 3 equal parts and smeared between tortillas. Put raspberries on top (I cut them in half) and pressed them into the cream. Sprinkle with grillage (10 g in each round).

4

Top Sprinkle with coconut flakes and decorate with raspberries.

That's it! Enjoy life!

Zaļa aploksbe ar sirdi

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Nutrition Facts

Finished product weight 650

Servings 4


1 serving contains
Calories 249
% Daily Value *
Total Fat 10.4g16%
Total Carbohydrate 29.1g10%
Protein 9.08g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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