Sponge cake with coconut cream
Origin of the recipe
The combination of sponge cake and coconut cream became popular in the 20th century, as chefs began experimenting with different flavors and textures. Coconut cream, often made with whipped cream and coconut milk or shredded coconut, became the perfect complement to the light sponge cake.
What do you need for cooking?
Ingredients
Sponge cake
-
Eggs
-
Salt
-
Sugar
-
Flour
-
Cornstarch
-
Baking powder
Cream
-
Coconut milk
-
Milk
-
Egg
-
Sugar
-
Vanilla sugar
-
Cornstarch
-
Cream cheese
-
Coconut flakes
Impregnation
-
Milk
-
Vanilla sugar
Kitchen utensils
- Bowls
- Mixer
- Ladle
- Sieve
- Baking pan
- Brush
- Paper
- Spatula
This beautiful and delicious holiday cake requires some skill and effort, but the results are definitely worth it. Melt-in-your-mouth, soaked in milk and buttercream, this snow-white cake, nestled in a cloud of coconut, is sure to wow your guests at your celebration.
Step-by-step recipe
Step 1:
Crack 5 eggs into a bowl, add a pinch of salt and 150 g of sugar. Beat with a mixer for at least 10 minutes. The foam should triple or quadruple in volume.
Step 2:
Combine 120g of flour, 50g of cornstarch, and 5g of baking powder. Mix and sift through a sieve into the egg mixture in two batches, whisking and scooping from the bottom.
Step 3:
Pour the batter into a round baking pan lined with paper and stir it in a circle with a stick.
Step 4:
Bake in an oven preheated to 180 degrees for 25-35 minutes.
Step 5:
Place 280g of coconut milk in a saucepan, pour in 100g of regular milk, and heat until warm.
Step 6:
Crack 3 eggs into a bowl, add 100 g of sugar, 10 g of vanilla sugar, and 45 g of cornstarch. Mix with a whisk.
Step 7:
Pour in warm milk and stir.
Step 8:
Pour the mixture into a saucepan, place on the fire and cook until thickened, stirring constantly and vigorously.
Step 9:
Remove the saucepan from the heat, add 150 g of cream cheese or mascarpone and 80-100 g of coconut flakes. Mix well with a whisk.
Step 10:
Place the mixture in a bowl, cover with film and let cool.
Step 11:
Remove the sponge cake from the oven, remove the pan and paper.
Step 12:
Cut horizontally into three layers.
Step 13:
Mix the cooled mass with a mixer.
Step 14:
Add a teaspoon of vanilla sugar to 200 ml of milk. Stir.
Step 15:
Using a brush, soak the first cake layer with milk and cover with cream, smoothing it out with a spatula.
Step 16:
Place the second cake layer on top and repeat the process with milk and cream.
Step 17:
Spread the cream on the side of the cake.
Step 18:
Spread 120g of coconut flakes over the entire surface.
Step 19:
Refrigerate for 3 hours or overnight.
Cooking tips
Instead of a regular sieve for dry ingredients, you can use a sieve cup - it is convenient to mix them in it and pour them in parts.
For baking, use a round, collapsible pan with a diameter of 20-22 cm.
Check the readiness of the biscuit with a stick – it should come out dry.
See also: Cake recipes
