Wilkin: 2000 Recipes Holiday Coconut Cake

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Anniversary is always pleasant and exciting; it is customary to serve a birthday cake on such a special day. We will not deviate from the tradition today, in honor of the holiday dedicated to 2000 recipes published on the Vilkin website. Pro, we are preparing a jubilee coconut cake with cream of cream and curd cheese, impregnated with Malibu coconut liqueur. Delicious, tender and juicy dessert.

We invite you to join the festive tea party!

Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.

Ingredients:

Biscuit:

Chicken egg - 5 pcs.

Sugar - 160 g

Wheat flour - 120 g

Potato starch - 50 g

Cream:

Cream (33% fat) - 200 ml

Kaimak (curd cheese) - 600 g

Powdered sugar - 2/3 cup

Coconut flakes - 1 cup

Coconut liqueur - 4 tablespoons

Dark chocolate - 50 g

Impregnation:

Coconut liqueur - 100 ml

Water - 100 ml

Step by step recipe:

 Step 1 of 19
Step 1 of 19

Let's prepare products for the cake. The cakes will be biscuit, but with the addition of a small amount of starch.

Cream and kaymak should be chilled. In general, you can use any other curd cheese. Why is kaymak good? - It is salty, and from this the cream is obtained with an interesting, richer taste.

I have my own Malibu liqueur, so it's opaque. The production one will be transparent, but for impregnation and cream this transparency is not important, here, the main thing is taste.

Chocolate is an optional ingredient and can be melted, poured onto parchment and allowed to freeze in the refrigerator. Later, when decorating the cake, you can write a small congratulation or the name of the hero of the occasion on this chocolate plate.

The volume of the measuring cup is 250 ml.

Step 2 of 19
Step 2 of 19

Let's start the preparation of the anniversary cake with a sponge cake: since it needs time to cool down and “lie down” (preferably at least 24 hours), we baked it the day before.

Immediately prepare a split form with a diameter of 23 cm, covering the bottom with baking parchment. The sides do not need to be lubricated. Turn on the oven to warm up to a temperature of 180-190 degrees.

Separate the whites from the yolks. Pour the first ones into a deep bowl and start whisking at a low mixer speed.

Step 3 of 19
Step 3 of 19

As soon as the proteins begin to foam, gradually increase the mixer speed to maximum, adding sugar in the process (in portions), but without stopping whipping. Beat them to a steady peak.

Step 4 of 19
Step 4 of 19

Next, reduce the speed of the mixer and start adding the yolks one at a time. Once one yolk has mixed with the whites, throw in the next.

Step 5 of 19
Step 5 of 19

The result is a lush and light sugar and egg mixture.

Step 6 of 19
Step 6 of 19

Sift flour with starch into this mixture, stir in them with a spatula. We act carefully, it is important not to lose the volume that whipped proteins give us, because they will be the lifting force for the future biscuit.

Step 7 of 19
Step 7 of 19

We transfer the biscuit dough into the prepared form, filling it with no more than 2/3 of the volume. We level the surface and put the dish in a preheated oven.

Step 8 of 19
Step 8 of 19

During the baking of the biscuit, especially the first 20-25 minutes, the oven cannot be opened so that it does not settle from the temperature drop. Bake until tender, about 40-50 minutes. We check the readiness with a wooden skewer - it should remain clean after we stick it into the center of the baking.

Cool the finished biscuit without removing it from the mold, turning it upside down, while the top should not touch anything. When it cools completely, we take it out and pack it in plastic wrap or a bag. Then we put it in a cool place for a day.

Step 9 of 19
Step 9 of 19

When it's time to collect and decorate the cake, prepare the cream: put the caimak in a bowl, add the powdered sugar and pour in the cream.

If you use another curd cheese, with a sweet-creamy taste, then you may need less powder.

Step 10 of 19
Step 10 of 19

Beat everything to the state of a lush cream, then add the liquor and again go through the mixer. Let's try the taste, if the sweetness is not enough, you can add powdered sugar and beat the whole mass again.

Step 11 of 19
Step 11 of 19

Put some of the cream (about 1/3) in another dish and put it in the refrigerator. Add half of the coconut to the remaining cream and mix.

Step 12 of 19
Step 12 of 19

Let's make an impregnation: for this we mix liquor and water.

Step 13 of 19
Step 13 of 19

Cut the biscuit into 3-4 cakes, their number depends on its height. Put the first one on a comfortable surface and soak it evenly.

Step 14 of 19
Step 14 of 19

Next, lay out a generous portion of the coconut cream and spread it over the entire surface of the crust. Lay the second cake on top and press it a little with your hand.

Step 15 of 19
Step 15 of 19

Let's repeat the procedure with all the cakes, soaking them and sandwiching them with cream with coconut flakes. And only the top cake, soaked, we leave without cream.

In this form, put the cake blank in the refrigerator for soaking for 3 hours. You can enclose it in a ring from the mold and put a light weight on top (for example, a board or plate). This will help the cake soak better and the layers to be flatter.

Step 16 of 19
Step 16 of 19

Cover the present cake on all sides with cream without coconut flakes, and decorate the sides with the remaining chips.

Step 17 of 19
Step 17 of 19

You can decorate the cake to your taste.

Step 18 of 19
Step 18 of 19

We've got some biscuit and cream left. Therefore, we crushed the biscuit to a crumb state, mixed with cream and rolled small balls, and then each such bun was rolled in coconut flakes. It turned out to be cute mini cakes, which we laid out around the cake.

Step 19 of 19
Step 19 of 19

The coconut flavored anniversary cake is ready. Cut it into portions and serve it with a cup of fragrant tea!

Bon Appetit!

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