TANPA Oven! Resep KLAPPERTAART Gurih, Wangi, Lembut.

Name: Klappertaart Recipe
Yield: 4-6 servings
Ingredients: 250 ml coconut water; 250 ml milk; 3 pc egg yolk; 30 g all-purpose flour; 15 g glutinous rice flour / cornstarch; 20-30 g sugar; ¼ tsp salt; 1 tsp vanilla extract; 50 g condensed milk; 85 g butter; 70 g kenari nuts, toasted; 60 g raisin; 30 ml rum; 30 ml water; 300 g coconut; Cinnamon powder; Vicenzovo Ladyfinger; Coconut water to dip the ladyfinger; Meringue, optional; 3 pc egg whites; 90 g sugar; ¼ tsp salt; ½ tsp cream of tartar

Devina Hermawan September 2, 2021 Watch on YouTube ↗

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Klappertaart Recipe

Makes 4-6 servings

Bahan

Bahan isian & topping:

Cara Membuat

Rendam kismis dengan rum dan air, aduk
Panaskan susu dan air kelapa, lalu di wadah terpisah, campurkan kuning telur, kental manis, gula pasir, ekstrak vanila, garam, tepung terigu, dan tepung beras ketan, aduk
Tuang campuran air kelapa ke dalam campuran terigu perlahan sambil diaduk kemudian masak kembali hingga mengental
Masukkan kelapa muda, kacang kenari, kismis, dan mentega, aduk rata
Celupkan Vicenzovo lady finger ke dalam air kelapa, pindahkan ke dalam wadah lalu masukkan klappertaart
Untuk meringue, siapkan air mendidih dan stainless bowl, campurkan putih telur dengan gula, aduk hingga gula larut dan putih telur menjadi panas, angkat
Masukkan garam dan cream of tartar, lalu kocok dengan mixer hingga mengembang kemudian masukkan ke dalam piping bag
masukkan meringue ke dalam mangkuk klappertaart lalu torch
Masukkan sisa kacang kenari, kismis, dan taburkan kayu manis bubuk di atasnya
Simpan di dalam kulkas minimal 2 jam sebelum di konsumsi

Ingredients

Filling & Topping ingredients:

Steps

Soak the raisins with rum and water. Stir.
Heat the milk and coconut water. In a separate bowl, mix the egg yolks, condensed milk, sugar, vanilla extract, salt, flour, and glutinous rice flour.
Pour the coconut water mix into the yolk mix slowly while stirring. Cook again until thickens.
Add the coconut, kenari nuts, raisins, and butter. Stir.
Dip Vicenzovo Ladyfinger into coconut water. Arrange in a bowl and pour the custard in.
For the meringue, prepare boiling water and a stainless bowl. Add egg whites and sugar in. Stir until the sugar is dissolved and the egg whites become hot. Remove from heat.
Add salt and cream of tartar, then beat with a mixer until it expands. Transfer to a piping bag.
Pipe the meringue onto the Klappertaart, then torch it.
Add the rest of the kenari nuts, raisins, and dust with cinnamon powder on top.
Chill in the fridge for at least 2 hours before consuming.