This is probably one of the most delicious cakes I have ever made. The cake with raspberries and coconut meringue is amazing in its taste! It perfectly combines moist biscuit, aromatic raspberry jelly, delicate cream and a crispy cloud of coconut meringue. It is very difficult to stop on one piece of such a delicacy! In addition, this cake is very beautiful in cut.
This cake with raspberry jelly and coconut layer is perfect for any holiday and a large company. It is not too difficult to prepare, but not fast.
Be sure to cook such an amazingly delicious cake with raspberries and coconut meringues and delight yourself and your loved ones!
Ingredients:
Biscuit:
- eggs - 4 pcs.
- sugar - 80 g (4 tbsp. l.)
- flour - 110 g (4 tbsp. l. with a slide)
- salt - a pinch
Meringue:
- protein - 4 eggs
- coconut flakes - 150 g
- sugar - 180 g
Custard:
- milk - 500 ml
- butter - 250 g
- yolks - 2 pcs.
- sugar - 4 tbsp. l.
- flour - 3 tbsp. l.
- starch - 2 tbsp. l.
- vanilla sugar - 15 g
Raspberry Jelly:
- raspberries (fresh or frozen) - 750 g
- water - 150 ml
- sugar - 100 g
- gelatin - 30 g
Syrup:
- sugar - 1/2 cup
- water - 1/2 cup
Step by step recipe
Bake a biscuit
1. First, bake a biscuit.
We break 4 eggs, carefully dividing them into yolk and white.
2. Add a pinch of salt to the proteins and begin to beat. When foam appears, gradually add 80 g of sugar. Beat with a mixer for about 3-4 minutes until firm, stable foam, this is very important for biscuit dough.
3. Add the yolks to the whipped whites one at a time without stopping whipping. Beat until smooth.
4. Add flour to the beaten eggs in three approaches, be sure to sift it through a sieve. In total, 110 g of flour will be needed for the biscuit. Stir the dough gently and briefly with a spatula. After kneading, the dough should remain airy and light.
5. Put the finished dough in a mold covered with parchment paper. Spread the dough evenly over the entire form. The size of my form is 25 by 25 cm.
6. We put everything in the oven preheated to 180 degrees. Bake the biscuit for about 30-35 minutes.
7. Let the baked biscuit cool completely and remove from the mold.
Cut off the baked top crust from the biscuit. If the biscuit has a slice, then it is also advisable to cut it off.
Cooking raspberry jelly
8. Pour 30 g of gelatin into a bowl and pour 150 ml of water. Mix everything and leave the gelatin to swell.
9. Pour 750 g of fresh raspberries into a saucepan. Instead of fresh raspberries, you can use frozen ones. Add 100 g of sugar to this.
10. We put everything on fire. We try to crush whole raspberries with a spoon. Cook over low heat after boiling for about 5 minutes. The sugar should dissolve and the raspberries should release their juice and become more homogeneous.
11. Put the hot raspberry mass on a sieve. Rub the raspberries to get rid of the seeds. The most convenient way to do this is with a silicone spatula.
Pour the finished grated raspberry mass into a measuring container of 550-600 ml. If it turns out less, then add water.
12. The gelatin is already swollen. We dissolve it in the microwave.
Pour the dissolved gelatin into the raspberry mass. We mix everything.
13. Put it in the refrigerator to freeze. It is necessary to catch such a moment when the mass begins to thicken, but has not yet completely thickened.
You should get this consistency. The jelly cooled down in the refrigerator for about two hours, periodically I stirred it.
Coconut meringue
14. While the raspberry jelly hardens, prepare the coconut meringue.
Carefully divide 4 eggs into yolk and white. For the meringue, we only need proteins, and we use 2 yolks later for making a custard.
15. Begin to beat the whites. When foam appears, gradually, in small portions, we begin to add sugar, while constantly beating. In total, 180 g of sugar is needed for the meringue. Beat egg whites with sugar until firm foam. It took me about 8 minutes to whisk. You should get such a stable mass.
16. Pour 150 g of coconut into it. Mix everything until smooth.
17. Transfer the resulting protein-coconut mixture into a mold covered with parchment paper. Distribute it evenly over the entire form.
18. We put everything in the oven preheated to 180 degrees. Bake the meringue for about 25 minutes.
19. Let the finished meringue cool.
The meringue has already cooled down, we go with a knife along the sides of the form and carefully take it out.
Cooking syrup for impregnation
20. Cooking syrup for biscuit impregnation.
Pour 0.5 cups of water into a bowl and add half a glass of sugar. We put on fire. Bring the syrup to a boil, boil for 1 minute and remove from heat. Let the syrup cool.
We fold the cake
21. We start folding the cake.
Put the prepared cooled biscuit on the bottom of the mold. Place an acetate film around the biscuit. Soak the biscuit with sugar syrup.
22. Put the partially frozen raspberry jelly on top. Distribute it evenly over the biscuit. If you pour liquid raspberry jelly, then it will be absorbed into the biscuit and a beautiful jelly layer will not work.
We put everything in the refrigerator so that the raspberry jelly hardens well.
Cooking the custard
23. Let's make a custard.
Pour 0.5 liters of milk into a saucepan and put on fire.
24. While the milk is boiling, prepare the rest of the cream.
Pour 2 yolks into a bowl and begin to beat with a mixer. Gradually add 4 tbsp to the yolks. l. sugar and 15 g of vanilla sugar. Beat everything until whitening and an increase in mass in volume.
25. Pour 2 tablespoons into the resulting yolk mixture. starch, I have potato starch, but you can take corn. And add 3 tbsp. l. flour.
Mix everything with a mixer.
26. The milk has already boiled, gradually pour it into the prepared mass and mix until smooth.
27. Pour the resulting mixture back into the saucepan and place on the stove. Cook the cream over low heat, stirring constantly. It is very important to constantly stir the cream, as it can burn to the bottom during cooking.
28. Boil the cream until thick, it took me 3 minutes.
Cover the finished cream with a lid and leave it at room temperature to cool completely.
29. The custard base has cooled down, we continue to prepare the cream.
Put 250 g of butter at room temperature in a bowl. Beat the butter with a mixer until whitening and increase in volume.
30. Add one tablespoon of the well-cooled custard base to the whipped butter, whisking the cream well each time. If you add the entire custard base to the oil at once, then the cream will turn out to be not so lush and airy. Beat the cream just before assembling the cake.
31. The raspberry layer is frozen, we collect the cake further.
Put the freshly prepared custard on the jelly. Distribute it evenly over the cake.
32. Gently spread the already cooled meringue on the cream. From above, we press everything a little with our hands so that the layers stick together.
We cover the cake with cling film and put in the refrigerator to infuse for at least 4 hours, or better for the whole night.
33. The cake is frozen. We take it out of the mold and place it on the dish. Remove the acetate film.
Cut the finished cake into portions.
The coconut-raspberry cake turned out to be very tasty, aromatic and beautiful. It perfectly combines airy sponge cake, sweet and sour raspberry jelly, delicate cream and a crunchy layer of coconut-flavored meringue. This cake is great for any Holiday. I highly recommend cooking it, it's incredibly delicious.
Video recipe
The recipe is taken from my culinary site. gotovimop.com