Raspberry-coconut cake

Category: Confectionery
Raspberry-coconut cake

Ingredients

Walnut dacquoise:
proteins 95 g
sugar 32 g
walnut flour 16 g
coconut flakes 63 g
powdered sugar 79 g
Coconut praline:
White chocolate 40 g
butter 40 g
coconut flakes 20 g
chopped walnut 36 g
Raspberry Jelly:
whole raspberries (frozen) 80 g
raspberry puree, squeezed through a sieve 165 g
sugar 40 g
gelatin 4 g
water for gelatin 20 g
White chocolate mousse:
milk 165 g
yolks 40 g
sugar 25 g
gelatin 5 g
White chocolate 250 g
cream 33% 250 g
water for gelatin 25 g
Mirror glaze

Cooking method

  • Preparation:
  • 1. Walnut dacquoise.
  • Preheat the oven to 180 * C. Sift the nut flour together with the powdered sugar, add the coconut. Beat the whites into a foam, add sugar in a thin stream, beat into a dense, stable foam. We introduce dry ingredients into the proteins, gently, in a circular motion, stirring from top to bottom so that the proteins do not fall off.
  • Pour the dough into an 18 cm mold, level and send to the oven for 10-12 minutes.
  • We take out, cool.
  • 2. Coconut praline.
  • Melt the white chocolate with butter in a water bath or in the microwave. Grind the walnut a little. Stir coconut and nuts to the melted chocolate, mix. We distribute the coconut praline around the entire perimeter of the dacquoise, wrap it in plastic wrap and send it to the freezer until use.
  • 3. Raspberry jelly.
  • Soak gelatin in cold water for 10 minutes. Bring raspberry puree together with sugar over low heat to a boil and until sugar dissolves. We remove from the fire. Dissolve the gelatin in a water bath or in the microwave, add to hot raspberry puree, mix well. Introduce a whole raspberry, mix. Pour into an 18 cm mold, preferably a silicone one and freeze.
  • 4. White chocolate mousse.
  • Soak gelatin in cold water for 10 minutes.
  • Grind the white chocolate. We mix milk, yolks and sugar. Boil in the microwave at full power for 3-4 minutes until thickened, stirring every 30 seconds.
  • Melt the gelatin and add to the custard base, mix well. Pour the resulting mass into chopped chocolate, wait a bit and mix until smooth. Cool to room temperature.
  • Whip the cream separately. Gradually, in parts, mix both masses, the mousse should remain airy and not very liquid.
  • 5. Assembly:
  • Putting the cake upside down.
  • We wrap the surface on which you will collect the cake with cling film. We lay the walls of a ring with a diameter of 20 cm or a split form without a bottom with a dense film (acetate / cake). We put the mold together with the surface in the freezer for 10-15 minutes.
  • Pour half of the mousse on the bottom of the mold, insert the raspberry jelly, press lightly. Pour out the rest of the mousse, top with a sponge cake with coconut praline, praline down, "heat" the sponge cake in the mousse. We send the cake to the freezer for 4 hours, preferably at night.
  • 6. Glaze.
  • I made mirror glaze according to Inna's recipe. The frosting is great and the recipe is simple and affordable. Many thanks to Inna for sharing your knowledge!
  • The recipe is here
  • https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417337.0
  • We take the cake out of the freezer, remove it from the mold, remove the film. We put on a wire rack or an inverted deep plate. Place the plate / wire rack on a tray to collect the icing that will drain from the cake. Pour icing on the cake. We do not level it with anything, let the glaze distribute itself and drain completely. If necessary, remove the excess icing from the top of the cake with one movement of the knife.Remove from the wire rack / plate, remove excess frosting around the edge and transfer the cake to the plate. We decorate as desired.
  • Raspberry-coconut cake

Note

The cake is delicious! Moderately sweet, with a slight sourness from raspberry jelly and a nutty aftertaste.
Cooking it is not at all difficult, in addition, cooking can be divided into several stages - prepare the base and jelly in advance, and send it to the freezer until the desired time.

Enjoy your tea!

Many thanks to the author Olga (NikOl) for a wonderful recipe for this cake!

Vinokurova
Vitalinkawhat a fine fellow you are !. because only yesterday I promised and now the recipe is ready !.
now you definitely need to do it!
Vitalinka
Alyona, but she promised! I found some time for registration, maybe the cat wants to try it for the holidays.
I will wait for your masterpieces!
gala10
VitalinkaI'm cultured shock! Very nice. And the cut ... Well done! Thank you for your aesthetic pleasure!
Ant
I'll try to implement your idea, but I had the sad experience of adding a whole raspberry to the cake. The bones were very much felt. I will make it according to your recipe, but I will rub the raspberries through a sieve.
Trishka
I'm in a cultural ...
🔗

Fallout ...
Vitalinka
Galya, Ira, Ksyusha, thank you for your attention and kind words!

Ira, in this recipe, the main jelly puree is ground from the seeds, and a little whole raspberry does not interfere at all.
Scops owl
Very exquisite. Just a lovely sight.
please
Beautiful !!!!!
Ant
I had two blanks for Kievskoe - there was a strong beaten protein with sugar, a little flour and a decent handful of coarsely chopped nuts.
Bezeshless cakes do not tolerate greasy cream, they get soaked and sink. I love Kievskiy very much, but it is very, very sweet and delicious buttered fat cream .. Hi fat ass!
The idea in your recipe to cover the nutless cakes with a ganache-type layer that will add a layer of sour berry soufflé is very good!
I will not undertake to completely take your recipe yet, but on its basis I am now making something very tasty.
Thanks not only for the recipe, thanks for the interesting ideas and the impetus to create and pamper your loved ones
Vitalinka
Ant, Irina, oh, how interesting! Show later what you did, please!
And thanks for the praise! Nice to be helpful.

Scops owl, please, girls, thanks for stopping by. I'm glad you liked the recipe!
mIRCa
I made this cake too, it's very tasty !! Thanks for the recipe !!
Raspberry-coconut cake
and this is a whole cake. I had little glaze, so I filled in only the top, and sprinkled the sides with coconut flakes
Raspberry-coconut cake
Vitalinka
mIRCa, beautiful cake and the cut is so delicious! I remembered the taste and drooling.
I am very glad that the recipe came in handy and you liked the cake! Thanks for the report!
Become_North
I really liked the recipe, I want to try cooking!
but can you ask a question from a very novice pastry chef? :) I don't understand why to freeze the layers, especially at the stage "We distribute the coconut praline around the entire perimeter of the dacquoise, wrap it in plastic wrap and send it to the freezer until it is used." is it just for a quicker setting of the soufflé? nothing will flow after the collected cake is in the refrigerator? can you do with simple cooling in the refrigerator? I somehow poured a mirror glaze on a cooled and not frozen cake, it poured well ..
Vitalinka
Become_North, try it. I wrote how I did it myself, I prepared the cake in several stages, so everything was waiting for its turn in the freezer. Well, it is better to collect the cake when everything is frozen, the mousse sets faster and the layers do not sink much.
ir
Yes. This is just a masterpiece! And not an ounce of flour
Vitalinka
ir, Thank you!
Try to cook it, it's not as difficult as it seems at first. I am sure that the taste of the cake will not disappoint you!
Become_North
The cake is sooo delicious! as I said, I did not freeze anything, everything worked out, I will cook more. Only next time I will add more gelatin for the mousse, now the mousse turned out like a thick cream.
Vitalinka
Become_Northhow great you liked the cake!
As for gelatin, choose proportions to your food and taste. All the same, our products are different. But the main thing is that the cake was a success!
Become_North
Yes, I liked it very much. I'm sitting right now and waiting for tea to go home from work
I probably, in this proportion of gelatin, someday use this mousse as a cream for a cake)
Vitalinka
Quote: Become_Sever
I probably, in this proportion of gelatin, someday use this mousse as a cream for a cake)
Happy and delicious cakes!
Waist
Vitalinka, I have a question: how do walnuts and coconut get along? after all, these are completely different tastes. What exactly is felt in the taste?

Quote: Become_Sever
I don't understand why to freeze
Quote: Become_Sever
as I said I did not freeze anything, everything worked out
Julia, did you have a mirror glaze? Specifically mirrored, not matte?
Become_North
Waist, I did not make a mirror for this cake, because my rather weak mousse came out in consistency, I was afraid to pour it. I decorated this one with jelly and coconut, if interested, I can put it on my profile picture, because I can't add a photo to it.
And the one that had been flooded before without freezing, yes, it turned out to be a mirror image!
Waist
Julia, and how long did the specularity last?
The thing is, what I did and at the beginning it was also VERY mirrored, but gradually all mirroredness faded away. The cake was NOT frozen and pulled the moisture out of the frosting while it was frozen to the desired
That is, from an ice cream cake, the icing hardens instantly, retaining all the moisture for shine.
Become_North
Waist, I don’t know to be honest, it seems to have remained the same. I really did not observe it "all the way", I gave it in 16 hours. I poured it on a strong curd soufflé.
Vitalinka
Waist, the taste is dominated by coconut. If you are confused about the walnut, replace it with almonds.
Waist
VitalinkaYeah, that is, the combination of walnut and coconut is just a matter of taste Thank you!

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