Description
This cake I recommend to prepare even those who are not fans of coconut - you will become, I assure you. The cake is absolutely not difficult to prepare and, despite the large number of step-by-step photos, prepared quickly.
Ingredients
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Coconut shavings
250 g
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Chicken egg
4 piece
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Sugar
300 g
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Salt
1 pinch
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Vanilla
2 g
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Cream
400 ml
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Chocolate milk
400 g
Cooking
To cook coconut sponge cake: eggs and sugar to combine.
Beat with a whisk until smooth.
Put the container with the beaten eggs in a water bath so that the capacity is not touching the water. Heat, stirring, to 60 degrees. Remove the container of the water bath. Beat with a mixer for about 8 minutes, until cool.
Mix egg mixture with coconut. Chips add 2-3 reception. Knead gently, one way method of folding.
Baking tray lay baking paper, pour the batter. Smooth spatulas. Bake in pre-heated oven at 180 degrees for about 20 mins the Oven at all different, check the readiness of cake by splinter. Ready coconut cake similar to meringue is formed only on top of this crust, soft inside the cake.
While the cake cools, prepare ganache. In a heatproof bowl pour the cream, add the broken into pieces of chocolate. Heat, stirring constantly, until chocolate is completely dissolved but do not boil. Once the chocolate has dissolved in the cream, remove from heat. Cover with container lid or plastic film and allow to cool.
Coconut cake cut into 3 parts. Each cake to grease with ganache.
Top cake and sides of cake to cover with ganache.
Level the surface using heated spatula or kitchen spatula.
To make the decoration. Since now the New year's eve, I decided to decorate the cake in an appropriate theme: using the icing and paper kornetika to draw on the snowflake file.
Allow to completely dry. Carefully remove and decorate the cake. Bon appetit!
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