| Line a 9 x12 x 2 cake pan with a sheet of parchment
paper that will cover the bottom.
Set aside for now. On a flour dusted board roll out a 10 ounce piece
of chilled Pate Sucre. Size it to cover the bottom of the pan.
Using the pan as a guide, set it on top of the rolled out dough. Trim
the edges even with the bottom of the pan. Now, remove the paper
from the pan and lay it flat on your work table. Slide the sheet of sugar dough over onto it. Pick up
the paper and carefully return it to the bottom of the 9 x 12 pan. Using
a fork, prick it all over to allow steam to escape while baking. Bake
in a preheated oven at 325°(F) until lightly browned. |
| In a mixing bowl, combine together the coconut, sugar,
flour, salt. Then add the egg whites. Mix until smooth and free
of any lumps. |
| Spread the filling Evenly onto the pre baked
shell, and continue baking 30 to 40 minutes, until the coconut is starting
to turn golden brown around the edges. Remove from oven and cool.
|
| In the mixing bowl, mix the melted butter with the
sugar until smooth, adding the egg yolks. Into this mixture sift
the dry ingredients and add the milk. Mix until smooth |
| Spread the filling Evenly onto the coconut layer,
and continue baking 20 to 30 minutes, until the brownie is done.
Remove from oven and cool. Freeze for a couple hours. |
| Turn the cake
out of the pan onto a cutting board. Remove the paper,
peeling it away from the baked crust. Face up now, and using a long
sharp knife trim a small amount away from all four edges of the baked
pastry. Remove the scrap. |
| Cut long ways into 4 strips.
Cut the strips into 8 pieces. |
| Using a pastry bag fitted with a small star tip, make
a buttercream shell border to enclose all four sides of the top. Warm
the fondant on a BainMarie until it is 110°(F) then using a pastry
bag fitted with a small round tip, fill the inside area of the shell
border with the liquid fondant. |
| Do not over heat fondant. Thin with syrup to obtain the proper
fluid consistancy. It should flow freely onto the top area of each
cake. Flavor is best served at room temperature. |
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