Ingredients:
To test.
100 g of white chocolate
100g margarine
Sugar 100 g
5 eggs (large or 4)
100 g of white chocolate
100g margarine
Sugar 100 g
5 eggs (large or 4)
Chocolate and coconut cake
100 g flour
1.5 h. L. baking powder
4 heaped tbsp coconut
1 tablespoon starch
vanillin, a pinch of salt
1.5 h. L. baking powder
4 heaped tbsp coconut
1 tablespoon starch
vanillin, a pinch of salt
For chocolate and coconut mousse
200 g white chocolate
750 ml. cream (35% fat)
7 g gelatin
1 h. L. fixative cream
1 cup coconut
200 g white chocolate
750 ml. cream (35% fat)
7 g gelatin
1 h. L. fixative cream
1 cup coconut
For the interlayer.
dried mango
Orange juice
dried mango
Orange juice
You will also need.
sectional shape with a diameter of 22 cm.
appropriate size salad bowl
food film
coconut cake for sprinkling.
sectional shape with a diameter of 22 cm.
appropriate size salad bowl
food film
coconut cake for sprinkling.
Preparation:
The day before cooking mango soaked in orange juice.
Bake basis.
Chocolate should be melted in a water bath or in a microwave oven, cool.
Beat butter, add the melted chocolate, vanilla, and whisk again.
Separate the whites from the yolks. Whisk egg yolks with the sugar and add to the oil-chocolate mixture.
Protein whisk in cool foam and gently mix with the rest of the test.
Putting all the dry ingredients (flour, starch, coconut, vanilla, salt, baking powder), stir gently and combine them with the liquid ingredients (oil-egg mixture)
The shape of the lubricating oil, put on the bottom circle baking paper sides form floured.
Pour the batter into the pan and bake at 180gr. for about an hour.
Beat butter, add the melted chocolate, vanilla, and whisk again.
Separate the whites from the yolks. Whisk egg yolks with the sugar and add to the oil-chocolate mixture.
Protein whisk in cool foam and gently mix with the rest of the test.
Putting all the dry ingredients (flour, starch, coconut, vanilla, salt, baking powder), stir gently and combine them with the liquid ingredients (oil-egg mixture)
The shape of the lubricating oil, put on the bottom circle baking paper sides form floured.
Pour the batter into the pan and bake at 180gr. for about an hour.
Chocolate and coconut mousse.
Narevaem 250 ml. cream, throw them in the broken pieces of chocolate. Is warming in a water bath or in a microwave oven to completely dissolve the chocolate.
Stir and send in the refrigerator for three hours or until the cake has cooled down.
500 ml. cream, beat cream with fixative. Cured chocolate-cream mixture from the refrigerator, beat with a mixer and add the cream.
Continuing to whisk, enter a prepared gelatin (soaked and dissolved within a quantity of fluid indicated on the package). Once the gelatin evenly distributed stop beating (to interrupt the cream is not worth it, because we need a mousse rather than butter to which they can turn :)) Fall asleep in coconut cream and stir gently.
Mousse is ready. Getting to assemble the cake.
Stir and send in the refrigerator for three hours or until the cake has cooled down.
500 ml. cream, beat cream with fixative. Cured chocolate-cream mixture from the refrigerator, beat with a mixer and add the cream.
Continuing to whisk, enter a prepared gelatin (soaked and dissolved within a quantity of fluid indicated on the package). Once the gelatin evenly distributed stop beating (to interrupt the cream is not worth it, because we need a mousse rather than butter to which they can turn :)) Fall asleep in coconut cream and stir gently.
Mousse is ready. Getting to assemble the cake.
Suitable size salad bowl was covered with cling film. Pour it in almost all the mousse (leaving only a thin layer between shortcakes).
Core cut in half. At first laid mousse cake, we impregnate its juice which is soaked mango (optional in the juice can add alcohol to taste). Grease the cake mousse and spread in a single layer of mango. Pour on the remains of a mango mousse, cover the second Korzh, who also impregnate juice. Hands slightly pressed cake, which went off the air used between layers and remove in the refrigerator overnight.
In the morning we take out of the salad bowl cake on a plate. To do this, cover with salad a plate of suitable size and carefully perevarachivaem. There will have to tinker, the main thing is not to rush (unless cake form is not important, you can assemble it in a releasable form and not tormented with the salad bowl), remove the tape. Sprinkle with coconut cake. Even an hour in the refrigerator and serve.
Description, of course, a very long, but in practice it is not so scary, especially since the foundation can be baked in one day, and mousse to make and assemble the cake in the other.
The diameter of the finished cake I turned 22 cm., Height 10 cm.
Core cut in half. At first laid mousse cake, we impregnate its juice which is soaked mango (optional in the juice can add alcohol to taste). Grease the cake mousse and spread in a single layer of mango. Pour on the remains of a mango mousse, cover the second Korzh, who also impregnate juice. Hands slightly pressed cake, which went off the air used between layers and remove in the refrigerator overnight.
In the morning we take out of the salad bowl cake on a plate. To do this, cover with salad a plate of suitable size and carefully perevarachivaem. There will have to tinker, the main thing is not to rush (unless cake form is not important, you can assemble it in a releasable form and not tormented with the salad bowl), remove the tape. Sprinkle with coconut cake. Even an hour in the refrigerator and serve.
Description, of course, a very long, but in practice it is not so scary, especially since the foundation can be baked in one day, and mousse to make and assemble the cake in the other.
The diameter of the finished cake I turned 22 cm., Height 10 cm.