Cake Caribbean

Description

Caraibi. This cake I have long been attracted to the blog of Nina (niksya), there was no reason to make it. And for good reason! Despite the rather laborious process of cooking, we just struck! Bright and delicate, almost airy, with a unique coconut-pistachio flavor and a slight hint of raspberry. Ira (Rusenica), this cake is for you!

Ingredients

Egg white

5 piece
Coconut shavings

65 g
Brown sugar

160 g
Powdered sugar

65 g
Pistachios

65 g
Yolk egg

3 piece
Brown sugar

30 g
Milk

160 ml
Gelatin

6 g
Water

4 Tbsp
Dark chocolate

80 g
Yolk egg

8 piece
Brown sugar

200 g
Corn starch

30 g
Coconut milk

250 ml
Gelatin

12 g
Egg white

6 piece
Water

100 ml
Jelly

50 g
Water

200 ml
Pistachios

50 g
Raspberry

200 g
Cream

100 ml

Cooking

Preheat the oven to 180 degrees. First make the pistachio-coconut biscuit Decoys. For its preparation we need an Italian meringue - heat the whites and sugar to a temperature of 45 degrees, stirring constantly.

The mixture is poured into a mixer and whip at high speed until stable peaks.

Mix dry ingredients - coconut, icing sugar and ground into flour pistachios.

Pour this mixture into the beaten egg whites and stir very gently to proteins is not settled.

We shift the dough in a pastry bag and spread on parchment 2 laps 22-23 cm in diameter. Bake for 10-12 minutes.

While baked cakes, prepare the chocolate jelly. Soak gelatin.

RUB the yolks with the sugar,

Heat the milk to 70-80 degrees and a thin stream, stirring constantly with a whisk, entered into the yolks.

The resulting mixture put it on the stove and heated to 80-85 degrees. Don't forget to stir constantly!

Remove from heat, put the chocolate, give it a little will soften and half a minute later, stir until a homogeneous mass. Add the dissolved (e.g. in a microwave) and the strained gelatin, stir again.

Detachable mould with cling film, pour chocolate jelly and put in refrigerator for 15-20 minutes until firm.

While jelly freezes, and cool cakes, prepare French custard Shibu (Chiboust). First, soak the gelatin. Warm up the coconut milk (not boiling)

Mix egg yolks, starch and sugar.

That's when the milk begins to boil, pour the yolk mixture but don't stir. The yolks will gather on the surface of the milk. And only when it boils, stir.

Add dissolved gelatin, stir well. You will get a fairly thick cream.

To get rid of the unwanted lumps, undissolved crystals in the gelatin, strain the cream through a sieve.

6 protein and 150 grams of sugar, prepare the Italian meringue ( how to do 1 and 2 steps). Mix the cooled custard and the meringue in several stages - sacrifice about 1/4 part of the merengue the first time around, so that the cream "satisfied" with the volume of meringue. Then gently beat in the remaining meringue.

Build: on the bottom of the form (I have a diameter of 26 cm, but next time I'll take 22 cm, so the cake turned out to be higher) put parchment paper and the sides vistream with cling film. The first layer of sponge cake Decoys. It should be cut 1-1. 5 cm less than the diameter of the mold.

A thin layer of cream, definitely make it stiff on the sides.

A layer of chocolate jelly (also to cut like a biscuit). I'm a little torn

The second cropped sponge cake.

And pour remnants of cream. Put in the fridge zo fully cured (2-3 hours).

Bred jelly according to package instructions, let cool, fill the cake. Put them in the cold to harden (10 minutes)

The top decorate with the crushed pistachios, raspberries (sorry, but pokey found only this) and whipped cream. The original recipe uses cream instead of Italian meringue. Boca and coconut strujkoj - it perfectly fits!

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