Plyatsok cake "Nut delight"

[Coconut cake:]

Plyatsok cake "Nut delight"

Category: Bakery products

Ingredients
Coconut cake:
eggs	4 things.
sugar	80 gram
flour	80 gram
baking powder	1 tsp
coconut flakes	100g
Peanut crust:
roasted peanuts	200 grams
proteins	4 things.
sugar	90 grams
flour	25 grams
Cream:
yolk	4 things.
milk	350 ml
flour	1 tbsp. a spoon with a slide
potato starch	1 tbsp. a spoon with a slide
sugar	100g
walnuts	1 glass
cognac	3 tbsp. spoons
butter	250 grams
Glaze:
chocolate black	100g
cream	50 grams
cognac	50 grams
----------------------------------------------	----------------
Glass:	250 ml
The form:	22 x 27

Cooking method

• 
• Peanut crust:
• Roast the peanuts in the oven or in a pan until golden brown. I have peeled peanuts, and if in a peel, then peel.

• Cover the nuts with paper and chop with a rolling pin, not finely.

• Beat the whites, gradually adding sugar, until stable peaks.

• Gently fold flour and nuts with proteins. Pour the dough onto a lined baking sheet and flatten.

• Bake in the oven at 150 degrees for 1 hour.

• Coconut cake:

• Beat eggs with sugar until the volume increases by 3 times. The finished mass does not drip off the finger. Mix flour with baking powder and coconut flakes. Add the dry mass to the egg mass and mix gently by folding.

• Pour into a paper-lined mold, level and place in a baking oven at 180 degrees.

• Bake for 20-25 minutes.

• Remove the paper, let it cool completely and cut it in half into two cakes.

• Glaze:

• Bring the cream to a boil, but do not boil. Add broken chocolate. Let stand for a couple of minutes and stir gently. Add cognac. It turns out a liquid mass.

• Cream:

• I dried the nuts in a pan. Grind into flour. Mix all ingredients except butter and nuts. Brew.

• Mix nuts with custard. Cool down.

• Beat the soft butter and gradually add, without ceasing, whisking the custard.

• Assembly:

• Brush half of the frosting over the coconut. Top 1/3 nut cream. On it, peanut crust, nut cream. Grease the second coconut crust with the remaining icing and place the icing down on top of the peanut crust.

• Grease the top and sides with nut cream and decorate at your discretion.

• Let the cake stand for 1-2 hours, cut and enjoy. I held it for 30 minutes.
• 
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The dish is designed for

1700 gram

Time for preparing:

2.5-3 hours

Cooking program:

mixer, oven, stove.

Note

The recipe is taken from the blog on the site 🔗... Redesigned a little by me.
Delicious cake with nut aroma and taste and cognac flavor. Actually, I'm starting to fall in love with dancing! The result is worth the time.

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Similar recipes

Nut cake with cherries (ang-kay)

Engadine nut cake (Pecannusskuchen) (nar-din)

Italian nut cake (N @ t @ li)

[Angela]

AngelaThank you so much for the great recipe and detailed master class! I am delighted!

[Sasha!]

Sasha!Thank you. I am very pleased that I liked the recipe. It would be nice. if only it came in handy.

Oh, Our Angela posted another miracle! The fact that it is tasty is a no brainer, with such and such a composition and such handles. And tell me, please, is it cut well (he is interested in portioned cutting), because "Kievsky, as for me, is not entirely aesthetic in this regard

[Tanya!]

Tanya!Scarlett, Thank you. Very tasty. It is cut well. The peanut crust is not as dry as in Kievsky. I cut about 30 minutes after assembly. You see the result. And it will also be soaked perfectly. The cream is not "cool", but the glaze in general, like an impregnation.

[Angela,]

Angela, no words! How delicious it must be!
Angel, two questions: baking dish size? can peanuts be replaced with other nuts (almonds, cashews)?

[Manka]

MankaWhere have you been? : doctor: Thank you for running over to the cake. The other day I exhibited one more dance. Look if you wish. The size is in the notes (22 * 27) in the original 22 * ​​22, if I'm not mistaken. Of course, you can use any nuts. This is who you like and what wallet.

Angel, but who, after such pictures, will get to the note!

Look if you wish.

The desire is there, but I will not. It is better tomorrow. And then today I will not sleep at all!

Too much information to digest!

Oh, don't tell! After all, how good it was without HP: I grumbled a glass of kefir in the evening and sleep well. And now one information after another! And I want to digest every one!

🔗

Angelka, what a beauty! Gorgeous master class! And the final photo is just super! my favorite petunky

[Marusya]

Marusya, Thank you. Good to see you.

Angela, you are smart! Wonderful dance!

[Vitus,]

Vitus,Thank you.

[Angela.]

Angela.what a fine fellow you are! The dance is great! Although the preparation is very time-consuming, I really want to repeat it so much in order to get, in the end, such beauty and deliciousness! Thank you very much for the recipe - I took it to your bookmarks with great pleasure!

[Angela]

Angela, tried your peanut biscuit cake (no time for cake yet). It turned out great! She laid out the cookies with an ice cream spoon. Replaced peanuts with walnuts (there was a similar question here). Baked for 40 minutes at a temperature of 130⁰C - this is how it works for my oven, 150 is a lot. Three proteins make a whole baking sheet. We ate it right away, we had to bake the second batch. Sorry to shorten your wonderful recipe. I hope there will be time for the execution in full! Thanks again!

[Alexandra]

AlexandraThank you for sharing and am very glad you liked the cookies. : rose: It's good that we got a creative approach to the topic. : girl_claping: Hope the whole cake doesn't disappoint. About the temperature. Each has its own oven, so you need to coordinate with it. In general, the temperature in the source is 170. It seemed to me too much too. About the nuts. Of course, you can use any. I wrote above. If you are baking the whole cake, then it is advisable to use different nuts for the richness of taste, although who likes what. Walnuts go into the cream, but you can generally use them both in the cream and in the cake. You can call me "you".

[ang-kay]

ang-kay, Angela, countrywoman, the recipe makes an impression! The cut looks very aristocratic, and I wanted to make coffee in a turkey and savor: cake ... coffee ... coffee ... cake .... :-)
My hands were combing, to be honest. Only now can you tell us more about the "folding method"? I usually mix biscuits with a whisk carefully. And folding - how is it?

[Tatyana]

TatyanaThank you for such kind words. : girl_love: You need to mix either with a spatula, but not with a mixer, or by hand, which is not very aesthetically pleasing, but gently, as if from the bottom up. You raise and fold from below. Something like this.

[ang-kay]

ang-kay, a delicious cut will be the second dance in my line for baking. Thanks for the recipe, I'm taking it to your bookmarks!

[Masha]

Masha, Bake with pleasure. Share your impressions later.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Angela, congratulations with all my heart on your victory! You deserve it!

Angela, accept my congratulations on your well-deserved victory!

I agree! Bright recipe, catchy :-)

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Thank you Chief! There was no internet for two days. I went in, and here it is! Did I really do it !!! 🔗

[Marusya]

Marusya, Vitalinka, BurundukThank you girls, my family. for congratulations! I will try even harder! 🔗

[Angela]

Angela, I'm going to bake your miracle! Please tell me what size you are using? And yet, as I understand it, the sizes of both cakes are the same, just the coconut rises so that it can be cut into two parts? And, if possible, the weight of the finished product - well, at least approximately?
I saw the dimensions, but the weight is still of interest

[Tatyana]

Tatyana, there and I indicated the weight 1700. Now I'll see. The sizes of the cakes are the same, but the coconut biscuit, therefore, rises.Can be cut into two non-thick cakes. Good luck. I'll wait for the report.

I am reporting! I already gave it away, and, in my opinion, it has already been eaten! Due to her natural laziness, she did not fold anything by folding - she just beat eggs and whites very carefully, and then added dry ingredients at low speed. Everything turned out great. The biscuit cake is very tender, it has risen, probably, three times, the protein one remained in place - but this is how it should be. By the way, there were not enough coconut flakes at home - 70 grams (somewhere there was a whole bag of it, I rummaged everything, but did not find it), I had to add an incomplete spoonful of flour. I used peanuts in both meringue and cream - it smelled great! We managed to find out the weight only after cutting off the edges that were left at home - exactly 1100. I didn't think of the trimmings right away, but now there's nothing to weigh! So your prize is well deserved !!!!! No photo

[Tanyusha,]

Tanyusha,glad that everything worked out! : rose: And for me it came out harder. You see how it happens. I'll tell you that I had no scraps at all. Everything worked out pretty well. Boca smeared cream and that's it. You probably decorated it somehow? My hands do not grow from that place at all to decorate. It's a pity. So, sometimes you also want beauty!

No, Angel, just sprinkled with nuts - that's all! I cut the edges so that - firstly - to try it myself, and secondly - I bake for a cafe, I want it more aesthetically.As for the decorations, I seem to like it, but I still can't do it like our craftswomen, but I'm learning

I'll bake it tomorrow. I'm afraid of something

: girl_haha: It's not scary! Everything will work out. Waiting with a cake! Good luck!

Thank you!
I will definitely report back. I never baked pies - this time, I never baked cakes with peanuts - these are two, I never baked cakes from proteins (meringue seems to be called) - these are three, that's a trush

Sometime everything happens for the first time. Everything will work out. This is not difficult.

Did it!
We will eat tomorrow, so the photo of the cut is also tomorrow.
I did everything according to the recipe, only slightly increased the norm with a coefficient of 1.3, since I do not have a square shape, but there is a rectangular one and it is larger than yours: 22X32. I was afraid that the cakes would turn out thin. The cream floated a little during the coating process, it was hot in the kitchen, so the oil softened too much .. I held it in the refrigerator for a while, everything was straightened out. And also the cream seemed to me slightly sweet and so alcoholic. I hope that the alcohol in the finished cake will disappear and the cake will still be sweet enough.

[Victoria]

Beauty!Victoria, Impressive! The cake is not sugary and the alcohol in the finished product is felt less. But you can always reduce it, and add sugar. For my taste, a normal ratio turned out, although I like sweet pastries more. Thank you for sharing such beauty! I'm waiting for the cutter.

Here is the promised cut



The cake is sooo delicious and very nutty! Thanks for the recipe!
I will bake it for sure, but I will pour less cognac next time by half. I felt it in the cake.

[Victoria]

Victoria, the beauty. And what a high protein cake turned out! I'm glad I liked it. Me too. Of course, everyone does it according to their taste. Is sugar normal? And then you doubted.

For sugar - excellent, very good. No sweeter.
Here's another thing I think. Yesterday I missed the cake and immediately decorated / sprinkled it - that is, I sealed both the cream and the icing inside. Perhaps because of this, the taste of cognac was too tangible. When we drank tea tonight, after it had already been cut and stood in the refrigerator, the taste decreased. I think that tomorrow he will completely disappear.
But I will still pour less next time, to be sure. One tablespoon of cream and frosting will suffice.

I made a very good protein crust: tall, crispy and very nutty. Pure roasted nuts. And the cream in this recipe is simply amazing, and the color and taste.

By the end of the cake, the cognac will not be felt at all. At the beginning I liked it more because of the taste. And my protein cake also softened.If at first it crunched, then on the second day it was soft. The cream is also light. There is no severity from fat content. So the cake was taken apart on the shelves and everything worked out, but how scary the oven was

Yeah, it was scary. And as it took yesterday, so in one fell swoop and did. Usually I do it in stages, stretch it out for the whole day, or even two. And this one - right off the bat. The first dance in my life and so successful. God himself ordered some more to try

You never know what you can do till you try.

Can I have this cake for mastic?

Anyone can, if competently.

How to deal with this?

How to deal with this?

You can completely close the sides with potatoes (biscuit crumb + cream), a thin layer of biscuit or waffle cakes, go over thinly with ganache or charlotte and cover with mastic.