Almond and coconut cream dessert cake

Name: Almond and coconut cream dessert cake - Profira D.
Ingredients: For the base: 240 g egg whites (from the freezer) 240 g granulated sugar a pinch of salt 80 ml oil 100 g almond powder 100 g white flour 1/2 packet baking powder For the coconut cream: 400 ml coconut

Dessert - Almond and coconut cream dessert cake by Profira D. - Recipia

Delicious Cake with Coconut Cream and Almonds Welcome to the sweet world of cakes! Today, I invite you to discover a cake recipe that will quickly become your favorite - the Coconut Cream and Almond Cake. This cake is somewhat similar to the famous Raffaello cake, but with a simpler and quicker approach, in the form of a delicious cake. You will love it not only for its refined taste but also because it is easy and quick to prepare. Let's get started! Preparation Time: - Active time: 40 minutes - Baking time: 30-35 minutes - Cooling time: 6-8 hours (ideally overnight) - Total: Approximately 8 hours - Number of servings: 12 Ingredients: For the base: - 240 g egg whites (you can use frozen egg whites) - 240 g granulated sugar - A pinch of salt - 80 ml oil (preferably sunflower or canola) - 100 g almond flour (this adds a delicious flavor and a fine texture) - 100 g all-purpose flour - 1/2 packet baking powder For the coconut cream: - 400 ml coconut cream (for example, the Sanovita brand or similar) - 500 g mascarpone (creamy and delicious) - 80 g vanilla powdered sugar (or regular powdered sugar with a splash of vanilla) - 100 g white chocolate (for an extra sweetness) - 3 tablespoons sweet milk - 1 packet granulated gelatin (helps to firm the cream) - 80 ml milk - Coconut flakes (for decoration) Preparation Steps: Step 1: Preparing the base 1. Beat the egg whites: In a large bowl, add the egg whites and a pinch of salt. Using a mixer, beat until you get a stiff foam. This step is essential for achieving a fluffy base. 2. Add the sugar: Then, gradually add the sugar, continuing to mix. You will notice how the foam becomes shiny and thick. 3. Incorporate the oil: Pour in the oil and gently mix with a spatula until smooth. It is important not to lose the air in the mixture. 4. Prepare the dry ingredients: In a separate bowl, mix the almond flour, all-purpose flour, and baking powder. 5. Combine the ingredients: Add the dry ingredient mixture over the egg white foam in several batches, gently folding with a spatula to maintain the airiness. 6. Bake the base: Line a 20x30 cm baking pan with parchment paper. Pour in the mixture and level it evenly. Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Do the toothpick test: if it comes out clean, the base is ready! 7. Cool the base: Let the base cool completely in the pan, then cut it in half. Step 2: Preparing the cream 1. Prepare the coconut cream: Shake the coconut cream can well before opening, then pour the contents into a bowl and mix for homogenization. 2. Mix the mascarpone: In another bowl, mix the mascarpone with the vanilla powdered sugar until creamy. This will add a sweet note and a rich texture to the cream. 3. Incorporate the coconut cream: Gradually add the coconut cream into the mascarpone, gently mixing to avoid losing air. 4. Melt the chocolate: In a small saucepan, place the white chocolate with the 3 tablespoons of milk. Let it melt over low heat, stirring constantly. Once melted, let it cool slightly and add it to the coconut cream. 5. Hydrate the gelatin: In a small bowl, hydrate the gelatin in 80 ml of milk for 10 minutes. After this time, gently heat the mixture until the gelatin dissolves (without letting it boil). 6. Incorporate the gelatin: Add the dissolved gelatin to the coconut cream and mix well to integrate. Step 3: Assembling the cake 1. Use plastic wrap: Place a piece of plastic wrap in the baking pan so that the cake is easy to remove after cooling. 2. The base layer: Place the first layer in the pan. Add more than half of the coconut cream (about 2/3) and level well. 3. Add the second layer: Cover with the second layer and pour the remaining coconut cream on top. 4. Chill in the fridge: Cover the cake with plastic wrap and refrigerate for a few hours, ideally overnight. This step will allow the flavors to blend perfectly. Step 4: Serving 1. Finish the cake: After it has cooled, take the cake out of the fridge and transfer it to a serving platter. Remove the plastic wrap and sprinkle coconut flakes on top for an attractive look. 2. Portion: Cut the cake into squares or rectangles, depending on your preference. It is an easy-to-portion cake, perfect for parties or special occasions. Practical Tips: - Soak the base: If you want extra moisture, you can soak the base with a sugar syrup, vanilla essence, or even pineapple juice. - Vary the flavors: Experiment with other flavors! You can add a few drops of almond or rum essence to the coconut cream for a deeper taste. - Coconut flakes: If you are not a fan of coconut flakes, you can replace this ingredient with ground nuts or grated chocolate. Nutritional Benefits: This cake is not only delicious but also full of benefits. Almonds are rich in healthy fats and proteins, while coconut cream provides a quick energy source. Mascarpone adds calcium and essential vitamins. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet. Frequently Asked Questions: - Can it be made a day in advance? Absolutely! In fact, the cake tastes better after being in the fridge for a few hours. - What other desserts can I try? If you like the flavor of coconut, I also recommend the coconut and pineapple cake or lemon and coconut tart. - What drinks pair well with it? This cake pairs perfectly with flavored coffee, herbal tea, or a fruit cocktail. I hope you enjoy this cake as much as I did! It is a recipe that brings joy and smiles in every bite. Enjoy!

Almond and coconut cream dessert cake

Tags

Categories