Coconut New Year's cake

Coconut New Year's cake

A New Year's cake for fans of Bounty and Raffaello, this is how it can be briefly described. Tender coconut mousse with coconut pulp and coconut dacquoise, and the cake decor in the form of adorable snowmen will win the hearts of both kids and adults.

This cake arose during my “coconut” period, a couple of years ago. Then I discovered that the freshest coconut is not only delicious, but also quite fun entertainment for the whole family. In fact, there is nothing particularly difficult about extracting pulp from a coconut, but it is always exciting. And it so happened that my coconut hobby coincided with the celebration of the New Year and cute snowmen have been living in my house for a long time, which served as inspiration for creating this cake. I wanted something light, white and New Year's! The only thing I would adjust would be to make two biscuits instead of three, so that the cake would be a little less sweet. But the views of those who tried this cake were divided on this matter. So be guided by your own taste.

The ingredients are designed for a mold with a diameter of 20 cm.

Coconut dacquoise (makes 3 biscuits, 18 cm across)

• Egg white – 185 g (from approximately 6 eggs)

• Small sugar – 70 g

• Sweet powder – 135 g

• Coconut flakes – 40 g

• Almond flour – 85 g

• Flour – 30 g

• Corn starch – 10 g

Coconut mousse

• Snow white chocolate – 110 g

• Coconut milk – 500 g with pulp (or 300 g coconut milk + 200 g coconut flakes, puree in a blender)

• Gelatin – 15 g

• Cream 0t 33% – 500 g

For snowmen

• Condensed milk – 0.5 cans

• Butter – 25 g

• Food dyes

• Coconut flakes – 100 g

• Carrot

• Chocolate

Additionally for cake decoration

• Coconut flakes – 70-100 g

Coconut dacquoise

Turn on the oven at 150 degrees.
Almond flour is useful for making dacquoise.
You can buy it ready-made or prepare it yourself. In a blender, combine sweet powder, almond flour and coconut. Punch in small intervals, add flour, starch, sift through a large sieve. It is better to use whites at room temperature. Beat them to soft peaks, adding sugar evenly, beat until stiff peaks form. If this activity is not very common for you, you can read how to beat egg whites correctly here.

Add the dry mixture to the whites in parts, gently stirring with a spatula from bottom to top. Draw three circles with a diameter of 18 cm on baking paper. Turn the paper over and pipe the dough or spread it with a spoon. Sprinkle with sweet powder, let stand for 10 minutes and put in the oven.

Bake until golden brown, 16-17 minutes. Place the biscuits along with the paper on a wire rack and let them cool slightly. Then turn it over and carefully remove the baking paper. If necessary, just trim the biscuits a little.

Coconut mousse

For the coconut mousse, I used homemade coconut milk. To do this, you need to extract the flesh from the coconut and cut off the brown skin. Place the pulp and coconut juice in a blender, pour in a little boiling water, and puree with a blender. In my case it was 250 g of coconut pulp, 160 g of boiling water and 90 g of coconut juice. Leave for about an hour, beat with a blender every 15 minutes. If you then strain the mixture, you are left with coconut milk and coconut flakes. But I used both milk and pulp in the mousse.

If you don't want to bother with coconut, you can buy coconut milk and add coconut flakes to it. Or use only coconut milk, but then it is better to increase the amount of gelatin by 1-2 g.

Soak gelatin in cool boiled water. I use powdered gelatin, in which case you need to take 5-6 g of water per 1 g of gelatin. When the gelatin swells, heat it, stirring, over low heat or in the microwave until dissolved.

Coconut milk with pulp and 100 g of cream, mix, heat, without bringing to a boil. Add gelatin, stir. Then add chocolate, stir until chocolate is completely dissolved. Place the bowl of cream in another bowl of cool water and cool, stirring constantly. When the coconut cream has cooled to approximately 40 degrees, start whipping the cream (400 g).

In order for the cream to whip perfectly, the whipping utensil, whisk and the cream itself must be cool. You can put the bowl with whisks in advance in the freezer for 15-20 minutes. And I recommend taking the cream itself with a fat content of at least 33%. Beat the cream at a constant medium speed until soft peaks form. But don't overdo it so you don't end up with oil! By this time, the coconut cream should have cooled to approximately 30-35 degrees and begin to thicken slightly. Add about a third of the whipped cream to it and gently stir from top to bottom and in a circle. Add other cream in the same way.

Assembling the cake

The photo of the assembly was lost somewhere, but there is nothing complicated about it. Cover a cutting board or plate with cling film (baking paper), and place a cake ring or springform pan on top. It is better to line the sides of the mold with acetate film or baking paper, then the sides of the cake will be careful. You can see an approximate assembly process in the recipe for strawberry cheesecake or in the recipe for mousse cake. Place dacquoise and a third of the mousse on the bottom of the mold (if you decide to make two biscuits, then half the mousse). Place the mold in the freezer for 3-5 minutes, the mousse should set slightly. Then place the second sponge cake, lightly pressing it onto the mousse, add another third part of the mousse on top, and put it in the freezer. Then the last sponge cake and the remaining mousse. Place the cake in the refrigerator until completely frozen or in the freezer for two hours.

Making snowmen

At this time, you can get creative, specifically making snowmen. The technical part is very simple: heat the condensed milk with butter in a water bath until the butter dissolves. Then add coconut flakes and mix everything until smooth. Place the mixture in the freezer for 10-15 minutes until it thickens. Or you can prepare it the day before and store it in the refrigerator.

Now the creative part. We divide everything in half. Then each half into three more parts. Separate a little mass from the middle part and roll two balls, these will be the hands. Separate the part for the hat and pompom from the top one. Now we add blue or light blue dye to one middle part, and pink dye to the other. It is better to use gel or dry dye, add a little at a time and knead until the color is uniform. Also color the hats.

Roll each piece in coconut flakes. We put on the hats and, using toothpicks, attach the pom-poms and pen balls to the body in the same way. The eyes can be created from pieces of dark chocolate, the nose from a piece of carrot, as befits a snowman. I drew the grin with a gel food marker, or you can also cut it out of a carrot.

By the way, from the same creamy coconut cream you can make very tasty candies a la Raffaello. Roll into a ball, put peeled and lightly toasted almonds inside, roll in coconut flakes and place in a beautiful package. Why not a New Year's gift?

Remove the cake from the refrigerator, release it from the mold, sprinkle with coconut flakes. We place snowmen on top and joyfully await the coming of the New Year!

Despite the rather long description, the cake is prepared quite quickly and easily, and at the same time it really looks very festive. Dacquoise can be baked ahead of time, wrapped in film and stored in the freezer. And create snowmen while the cake is frozen.

Perhaps you would like to add even more decorations to the cake, I recommend paying attention to the usual, but very elegant caramel decor.

I hope you liked this New Year's cake. Don't forget to tell your friends about it using the social network buttons.

Happy New Year and Happy Holidays!

Recipe Coconut dacquoise. Calorie content, chemical composition and nutritional value.

Ingredients Coconut Dacquoise

Nutritional value and chemical composition of “Coconut dacquoise” .

The energy value of Coconut dacquoise is 385.7 kcal.

Main source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to find out the norms taking into account your gender, age and other reasons, then use the “My Healthy Diet” application.

EXOTIC CAKE - step-by-step cake recipe and video recipe

EXOTIC CAKE - step-by-step cake recipe and video recipe

Olga Evgrafova @funkace.spb shares a new recipe for an exotic cake!
The best diameter is 18 cm, the height of the ring is 5 cm.

Confit "Passion Fruit"

Boiron passion fruit puree - 150 g
Snow white sugar - 75 g
Ewald leaf gelatin - 5 g (1 plate)
Passion fruit seeds (optional) - optional

Soak gelatin in cool water. Melt the puree in the microwave and heat to 80-85°C, add sugar and mix. Squeeze and dissolve the gelatin into a puree (it is better to beat the mass with a submersible blender). Add the passionfruit seeds (or add them during the heating step of the puree - it doesn't matter). Pour the mixture into a ring or silicone mold (mine is 10 cm across). Freeze.

Kiwi (peeled) - 300 g
Snow white sugar - 100 g (depending on the acidity of the particular kiwi)
Ewald leaf gelatin - 20 g (4 slices)

Soak the gelatin. Place the kiwi in a tall glass and puree it using an immersion blender. Warm the puree in the microwave to 80-85°C, add sugar, mix. Squeeze out the gelatin and puree it (it’s better to puree the mixture with an immersion blender).

When heated, kiwi puree loses its own color, so if desired, you can add a greenish water-soluble dye to brighten the color of the finished product.

Take a 14 cm ring, cover the bottom with cling film, use acetate film for the sides to easily remove the confit from the ring. Place the passion fruit confit upside down in the center. Pour the prepared kiwi mixture on top. Freeze.

Coconut dacquoise

Chicken protein - 100 g
White sugar - 30 g
Borges almond flour - 20 g
Sweet powder - 80 g
Coconut flakes - 70 g

Beat the egg whites and sugar at high speed until you get a meringue.
Gently stir in all other ingredients with a spatula. IMPORTANT! Try not to knead the mixture for a long time, otherwise it will become watery. Once all the ingredients are mixed, stop.

Draw 16 cm circles on the back of the parchment. Pipe dacquoise from a pastry bag or spread with a spoon (thickness is random, normally 1-1.5 cm).

Another option is possible: you can bake the dacquoise in a layer, then cut out the desired circle with a ring (but this results in a lot of waste).
Bake the dacquoise at 180°C for 10-15 minutes until golden brown.

Mango mousse

Bonne mango puree - 250 g
Cream 33% - 180 g
Italian meringue - 90 g
Ewald sheet gelatin - 8 (1.5 slices)

Prepare Italian meringue (specifically Italian!), find the recipe on the Internet. Soak the gelatin. Warm the mango puree in the microwave to 80-85°C, squeeze and dissolve the gelatin into the puree. Cool the puree to room temperature. Whip cool cream until stiff peaks form. Combine the puree and meringue (90 g) with a whisk until smooth. Add whipped cream and combine with a spatula.

Note. When combining puree with meringue and cream, the mass significantly loses color. If desired, add water-soluble dye to the mousse to color indicate the taste of the mousse (add at any step in making the mousse)

Cover the 18 cm ring with film and lay acetate film along the sides. Place the kiwi and passion fruit confit upside down in the center. Pour all the mousse on top. Then place dacquoise in the center of the surface of the mousse in such a way that it “sticks out” above the surface of the mousse by 2-3 mm. Freeze the cake.

Cover the finished cake (frozen) with neutral gel or neutral glaze (sugar and water syrup + gelatin).

Watch the video

Fortune in creativity!
Try also making Raspberry&chocolate cake

Dacquoise - definition of the term and recipe

The content of the article

• 1. Traditional dacquoise recipe from Pierre Hermé
• 2. Introduction of Dacquoise
  • 2.1. Marjolaine
  • 2.2. Pavlova
  • 2.3. Meringue
  • 2.4. Macarons
  • 2.5. Changing the taste due to the nut
  • 2.6. Dacquoise with coconut flour for allergy sufferers

Dacquoise is a dough consisting of alternating layers of meringue and a creamy filling (usually butter, also pastry cream or whipped cream). In the pastry industry, the term "dacquoise" can refer to either a finished dessert or a component of a cake.

Baked round dacquoise is often used as a layer for pies and cakes, with cookies, butter, whipped cream, ganache or a consistency of the above ingredients. Although cakes filled with these layers may have their own names (for example, Esterhazy cake), they can also be called dacquoise.

In a nutshell, dacquoise can be used to create a huge number of desserts. On a technical level, dacqoise is a meringue-like layer used in the development of a cake. But with age, the definition began to spread not only as layers for dessert, but also as an independent title for the entire cake, giving the term an expanded meaning.

Traditional dacquoise recipe from Pierre Hermé

Ingredients:

- 135 g hazelnut flour (you can use almond or regular wheat flour)

- 150 g sweet powder

Before performing it, I would like to say that the dacquoise will become better if it “rests” for a day in the refrigerator.

But don’t think that it will be somehow bad or tasteless immediately after baking, it’s not so.

2. Increase the oven temperature to 170 ° C. Sift the flour and 100 g of sweet powder together (leave 50 g for sprinkling the finished dacquoise). Any pieces of nut flour that do not pass through a sieve can be ground in a food processor or coffee grinder. But you have to be careful not to grind them too much, because the flour becomes greasy and then sticks together.

3. Beat the eggs, evenly adding 50 grams of regular sugar. Then carefully add the mixture of nuts and sweet powder and stir.

4. Fill a piping bag with the resulting consistency and use a no. 12 tip (this number is a French number and is supposed to be 1/2 inch). You can use both No. 10 and No. 13 if you don’t have a no. 12 attachment. But keep in mind that with 13 it will be more difficult to work with because the dough will always come out of the bag. On 2 sheets of parchment, draw two 26 cm disks with a pencil. Place the cream in a circle in a spiral, starting from the center. The layout must resemble a “snake”. Place in the oven for 35 minutes. After baking, sprinkle any disc with chopped hazelnuts and sweet powder. You can lightly sprinkle with sugar. Let the discs rest for 10 minutes, then put them in the oven for another 7-10 minutes.

5. After the oven, let the discs cool. Once they become cool, wrap them in cling film and store in the refrigerator for no more than 2-3 days.