for coconut sponge cake: 20 cm
yolks - 5 pcs
sugar - 40 gr
salt - a pinch
milk - 40 ml
coconut flour - 30 gr
wheat flour - 20 gr
baking powder - ¼ tsp
for soufflé:
squirrels - 5 pcs
salt - a pinch
lemon juice - 1 tsp
butter - 110 gr
coconut paste - 60 gr
condensed milk - 60 gr
gelatin - 25 g + water 110 g (I have instant)
for syrup: sugar - 250 g + water 80 gr
for glaze:
dark chocolate - 60 gr
cream 33% - 60 gr
Method
I start cooking with coconut sponge cake.
We separate the whites from the yolks.
Yolks are needed for sponge cakes, and whites for soufflés.
Add salt to the yolks and start beating, and gradually add sugar and beat for about 4 minutes, the mass should turn white and increase in volume.
Then add very hot milk and mix a little with a whisk.
Then sift the dry ingredients into the beaten yolks in 2-3 stages (2 types of flour with baking powder) and knead gently.
Pour the mixture into the mold (the bottom needs to be covered with parchment, there is no need to grease it with anything)
Bake the biscuit in an oven preheated to 180 degrees for 15-20 minutes, but use your oven as a guide.
I baked in the multicooker for 17 minutes on the “baking” program.
Remove the finished biscuit from the mold, remove the parchment, place it on a wire rack, and let cool.
For the soufflé: take butter, coconut paste, and condensed milk, all ingredients should be at room (same) temperature.
Beat soft butter with a mixer for about 2 minutes.
Gradually add coconut paste into the whipped butter, i.e. add a couple of tablespoons, mix for 20 seconds, add a couple more tablespoons of paste, mix, and thus add all the coconut paste.
And then we also gradually add condensed milk to the mass, as soon as all the ingredients have been added, mix until completely homogeneous, about 30 seconds.
Set the butter mixture aside for now.
Pour gelatin with water, mix, and leave for 15-20 minutes to infuse.
After this time, the gelatin needs to be melted; I do this in the microwave using pulsed movements.
Next, you need to cook the syrup: add sugar and water to a thick-bottomed saucepan, mix, and place on the stove over medium heat.
The syrup must be boiled and brought to a temperature of 118 degrees.
As soon as the syrup is put on the stove, we immediately take the whites, add a pinch of salt, and begin to beat.
Beat the whites for 3-4 minutes, you should get a dense mass that will increase in volume.
While whipping the whites, the temperature of the syrup reaches the desired level of 118 degrees.
Without stopping whisking, add sugar syrup a little at a time and mix.
As soon as the syrup is added, without stopping whisking, gradually, i.e., add the oil mass in parts.
Then add melted gelatin and mix.
Once all the ingredients have been added, finally mix all the ingredients for about 30 seconds.
Assembling the cake: place the coconut sponge cake on a dish, and install the sliding pastry ring and acetate film.
Pour the protein mixture on top of the biscuit.
And put it in the refrigerator until it hardens completely.
As soon as the soufflé has set, I prepare the glaze.
I take dark chocolate and pour hot heavy cream over it, stirring until smooth.
Take the cake out of the refrigerator and pour the chocolate glaze on top, spreading it evenly.
Sprinkle coconut flakes on top.
Place the cake in the refrigerator until completely set, for 5-6 hours. I put it on at night.
Once the cake has stabilized, remove it from the refrigerator and remove the pastry ring and film.
Cut into portions and serve.
The result is a very tasty cake with a tender and airy coconut soufflé and a pleasant subtle taste and aroma of coconut.