Aroma di Cuba cake with walnuts and coconut

Name: Aroma di Cuba cake with walnuts and coconut
Ingredients: 8 eggs; 2 tablespoons water; 10 tablespoons sugar; 300 g ground walnuts; 2 tablespoons cocoa; 1/2 packet baking powder; 1/4 teaspoon salt; 400 ml coconut milk; 250 ml milk; 5 tablespoons flour; 8-10 tablespoons sugar; 10 g gelatin; 50 ml water; 100 g desiccated coconut

Dessert - Aroma di Cuba cake with walnuts and coconut by Carolina F. - Recipia

Aroma di Cuba cake with walnuts and coconut has a cooked coconut milk cream set with gelatin, layered between sheets of cake. It has a soft walnut and cocoa cake base, with coconut between the layers of cream. I cut it into narrow rectangles and serve it chilled. Preparation: 30 minutes. Cooking: 34 minutes. Resting: 4 hours. Total time: 5 hours and 4 minutes. Servings: 12. Approximately 430 kcal and 11 g protein per serving.

Ingredients

For the cake

8 eggs
2 tablespoons water
10 tablespoons sugar
300 g ground walnuts
2 tablespoons cocoa
1/2 packet baking powder
1/4 teaspoon salt

For the cream

400 ml coconut milk
250 ml milk
5 tablespoons flour
8-10 tablespoons sugar
10 g gelatin
50 ml water
100 g desiccated coconut

Preparation

1. Heat the oven to 180°C. Line a 20 × 35 cm pan with baking paper, or grease it with butter and dust with flour. Separate the eggs. 2. Mix the ground walnuts with the baking powder and cocoa. Beat the egg whites with the salt until stiff, then add the 10 tablespoons of sugar. Fold in the egg yolks and water, then gently fold in the walnut mixture with a spatula. 3. Pour the mixture into the pan and bake the cake for 25 minutes, until a toothpick comes out clean. Leave it to cool completely. 4. In a saucepan, whisk together the flour, 8-10 tablespoons of sugar, coconut milk and regular milk. Cook over low heat for 8 minutes, stirring constantly, until the cream thickens. 5. Set the cream aside. Leave the gelatin to bloom in 50 ml of water for 5 minutes, then heat it for 1 minute, stirring, until dissolved. Do not let it boil. Stir it into the cream. 6. Leave the cream to cool to room temperature. Line the clean pan with plastic wrap, leaving the edges hanging over the sides. Cut the cake in half horizontally and place the first layer in the pan. 7. Spread half the cream over the cake and sprinkle with the coconut. Add the remaining cream, smooth it out and place the second cake layer on top. 8. Fold the plastic wrap over the cake and tuck the edges in gently, then refrigerate the pan for 4 hours. Serve the cake chilled.

Notes

A 20 × 35 cm pan gives you thin layers; in a smaller pan, the cake will be taller and may need a few extra minutes in the oven. Finely ground walnuts bind easily into the batter, while coarser ones make the cake less even when sliced. Coconut milk can separate in the can, so stir it until smooth before measuring. A slice goes well with unsweetened coffee. You can assemble the cake a day ahead; keep it covered in the fridge and eat it within 3 days. If needed, the 400 ml of coconut milk can be replaced with 400 ml of regular milk, and the cream will still be firm enough thanks to the flour and gelatin. You can add a thin chocolate glaze when serving, without changing the layers. The cake contains eggs and walnuts, the flour contains gluten, and the cream contains dairy.