Buttercream nut cake

Ingredients for 1 servings:

• 200 g coconut, grated
• 400 ml water
• 200 ml water
• 40 g cornstarch, OR
• 1 bag(s) of pudding powder
• 1 pinch of salt
• 1 pinch(s) of sugar
• 400 g almonds, roasted
• 8 almonds, bitter, roasted
• 500 g butter, Irish
• 500 g powdered sugar, sifted
• 2 pinches of salt
• 9 cl Amaretto
• 1 tbsp cocoa powder, not instant
• 1 tbsp ground coffee (Turkish)

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Total time approx. 16 hours

gluten-free + egg-free + no-bake

Put the coconut, salt and sugar in 400 ml water and boil. When it boils, add the cornstarch dissolved in 200 ml cold water and stir constantly. Cook for about 150 seconds while stirring. Pour onto the base of a 26 cm ring or springform pan and smooth it down. Toast the almonds and let them cool and chop finely until the fat comes out. Beat the butter, salt and sifted icing sugar until light and fluffy. When a lump forms around the dough hook, gradually add about 6 cl Amaretto and the almonds, then possibly another 3 cl Amaretto; it should be nice and creamy. Now spread this mixture onto the coconut base, keeping enough back to fill a 0.75 cm piping bag. Smooth the cream over the top. Add the coffee and cocoa powder to the remaining cream and mix well. Fill into a piping bag and pipe the desired decorations onto the cake. Place it in the refrigerator and let it set so the flavors can fully develop. Overnight is ideal, but it should be taken out of the refrigerator about 60-90 minutes before eating. If there’s any leftover cream, it’s usually best used as a spread for breakfast rolls. My own recipe