Triple Layer Funnel Cake with Coconut Cream and Fresh Berries
This triple-layer funnel cake is made up of 3 funnel cake layers covered with coconut cream and fresh mixed berries. The funnel itself is actually a waffle cone that gets crumbled up into small pieces over all those delicious layers.
Equipment
- Frying Pan
- Waffle cone
Ingredients
- 60 ml milk
- 1 cup flour
- 1 egg
- 8 g sugar
- 2.5 g baking powder
- 1 pinch salt
- 400 ml coconut milk
- 180 ml heavy cream
- 1 lime zest zest of 1 lime
- 40 g powdered sugar
- 1 package whipped cream stabilizer like Dr. Oetker Whip It
- 113 g cranberries
- 113 g blueberries
- 113 g raspberries
- 80 ml strawberry syrup
- 1 waffle cone
Instructions
- Grate edible chalk into a bowl and add the water. This creates limewater which will help make the batter extra crispy. Now mix the limewater with the milk, egg, sugar, baking powder, and pinch of salt, and whisk everything into a smooth batter.
- Heat the vegetable oil in a pot to about 325°F. Cut off the tip of a waffle cone, close the hole with your finger, and then fill the cone with batter.
- Let the batter drip through the waffle cone into the hot oil. Fry on both sides until golden brown. Drain off any excess oil by placing the funnel cakes on a few paper towels. Repeat 2 more times for a total of 3 funnel cakes.
- Whip the coconut milk with the powdered sugar, lime zest, heavy cream, and whipped cream stabilizer until stiff.
- Place one of the funnel cakes on a plate or cake platter and spread ⅓ of the coconut cream on top. Then top with ⅓ of the fresh berries and some strawberry syrup. Continue to stack with the rest of the components.
- Crumble up the waffle cone you used as a funnel on top of the last layer.
