Cake «Raspberry-Coconut»

Cake «Raspberry-Coconut»


95 g of proteins
32 g of sugar
16 g of almond flour (ground almonds)
63 g of unsweetened coconut chips
79 g of powdered sugar

Coconut pralines:
40 g white chocolate
40 g of butter
20 g of coconut chips
36 g of wafer crumbs or crushed corn flakes

Raspberry jelly:
80 g. Whole berries of raspberries (can be frozen)
165 raspberry puree, mashed through a sieve
40 g. Of sugar
4 g. Gelatin
20 g of water for gelatin

Mousse with white chocolate:
165 g of milk
40 yolks (from 2 eggs)
25 g. Of sugar
5 g. Gelatin
250 g of white chocolate
250 g of cream 33-33% or sour cream
25 g of water for gelatin

Mirror glaze:
150 g of sugar
75 g of water
150 g. Of invert syrup
150 g of white chocolate
100 g of condensed milk
12 g. Gelatin
60 g of water for gelatin

Cake «Raspberry-Coconut»


The oven is heated up to 180 * C.
Almond flour sifted with sugar powder, add coconut chips.
Proteins beat into foam, a thin trickle of sugar, whisk in a dense, firm foam. We introduce dry ingredients into proteins, neatly, in circular motions, mixing from top to bottom so that the proteins do not fall off.
Pour the dough into a 18 cm shape, spread it and send it to the oven for 10-12 minutes. We take out, we cool it.

Coconut pralines:
White chocolate together with butter is melted in a water bath or in a microwave. Slightly grind the cornflakes if you use them. We mix coconut shavings and corn flakes with melted chocolate, mix it. We distribute coconut praline throughout the perimeter of the biscuit, wrapped in food film and sent to the freezer until use.

Raspberry jelly:
Gelatin soak in cold water for 10 minutes. Raspberry puree together with sugar on a small fire, bring to a boil and dissolve the sugar. We remove from the fire. Gelatine is dissolved in a water bath or in a microwave, we add it to a hot raspberry puree, mix well. We introduce a whole raspberry, mix it. Pour into the shape of 18 cm, better silicone and freeze.

Mousse with white chocolate:
Gelatin soak in cold water for 10 minutes.
White chocolate is crushed. Milk bring to a boil. Mix the yolks with sugar. A thin trickle pour the milk into the yolks, continuously interfering. Pour the mixture again into a saucepan and on a small fire bring to an easy thickening, the temperature should not exceed 85 * C, otherwise the mass may curdle. Gelatin melt in a water bath or in a microwave, add to the custard, mix well. Pour the resulting mass into the chopped chocolate, wait a bit and mix until homogeneous. Cool to room temperature.
Separately whisk the cream / sour cream. Gradually, in parts we mix both masses, the mousse should remain airy and not very liquid.
We collect the cake «upside down».
The surface on which you will collect the cake, wrapped with food film. Wall rings with a diameter of 20 cm or a detachable form without a bottom lay a dense film (acetate / tart). We put the mold together with the surface in the freezer for 10-15 minutes.
At the bottom of the mold, we pour out half of the mousse, insert the raspberry jelly, press it lightly. Pour the rest of the mousse, cover the top with biscuit with coconut praline, praline down, «drown» biscuit in mousse. We send the cake to the freezer for 4 hours, preferably at night.

Gelatin soak in cold water for 10 minutes. Pour condensed milk into a high capacity (a glass from a blender, for example). Chocolate finely chop. Sugar is mixed with invert syrup and water in a saucepan with a thick bottom. We put on fire and, stirring, bring to a boil and dissolve the sugar. We remove along the way the formed foam. Bring the syrup to a temperature of 103 * C or until a strong boil, remove from heat and pour into a bowl of condensed milk, stir. Add the crushed chocolate, mix. Gelatine is dissolved in a water bath or in a microwave and added to the total mass. Break through the glaze with a blender (hold the blender at an angle of 45 degrees and scroll the glass while whipping — there will be less air bubbles). Filter the glaze in a separate container, cover with a food film and send it overnight to the refrigerator

Glaze heat on a water bath to 40 * C, cool to 30 * C.
We take the cake from the freezer, remove it from the mold, and remove the film. We put on a lattice or an inverted deep plate. We put the plate / grid on the tray to collect the glaze, which will merge with the cake. We pour the cake frosting. We do not level anything, we give the glaze itself to distribute and completely drain. If necessary, with one knife movement, remove the excess glaze from the top of the cake. Remove from the grill / plates, remove the excess glaze along the edge and shift the cake to the plate. We decorate at will.

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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