Baking

Holiday cake (with nuts and coconut)

Interesting to prepare and rich in taste festive playground. Chocolate biscuit, nut and coconut cake are combined with a delicious chocolate cream with a faint alcoholic note.

Festive cake – ingredients

  • For bіskvіtu:
  • Eggs – 7 pieces.
  • Sugar – 3/4 cup.
  • Flour – 5 tbsp. with a hill
  • Cocoa – 2 tbsp. with a hill
  • Baking powder – 1 tsp.
  • Soda – ¼ tsp.
  • For the nut cake:
  • Chopped walnuts – 250 g.
  • Squirrels – 5 pieces.
  • Sugar – ¾ cup.
  • Starch – 1 tbsp.
  • Baking powder – ½ tsp.
  • For the coconut cake:
  • Squirrels – 6 pieces.
  • Sugar – 1 cup.
  • Coconut shavings – 250 g.
  • Breadcrumbs – ¼ cup.
  • Baking powder – 1 tsp.
  • For the chocolate cream:
  • Milk – 500 ml.
  • Vanilla sugar – 15 g.
  • Yolks – 5 pieces.
  • Sugar – 3/4 cup.
  • Flour – 3 tbsp.
  • Starch – 3 tbsp.
  • Oil – 400
  • Cocoa – 2 tablespoon
  • Dark chocolate – 1 tile.
  • Rum (cognac, vodka) – 50 ml (it is possible without it).

Festive place – preparation

Sponge cake

Separate the proteins from the yolks. Beat the egg whites to a stable foam, add sugar one spoon at a time. Beat well after each portion of sugar. Add yolks one by one, beat at the lowest speed of the mixer.

Mix flour with cocoa, baking powder and soda, sift into the egg mass. Mix gently with a wooden spatula.

We cover the form (24×40) with parchment, transfer the dough, level it. Bake at a temperature of 180 degrees for 30-35 minutes, until a “dry match”. Cool, cut into 2 cakes.

Nut cake

Beat the egg whites to a stable foam, add sugar one spoon at a time. Beat well after each portion of sugar.

Mix nuts with starch and baking powder, add to beaten egg whites, carefully mix with a wooden spatula.

We spread the dough on a form covered with parchment. , flatten and bake at a temperature of 180 degrees for 35-40 minutes. Cool (but remove the parchment from the still warm cake).

Coconut cake

Beat the egg whites to a stable foam, add sugar one spoon at a time. Beat well after each portion of sugar.

Mix the coconut with breadcrumbs and baking powder, add to the egg whites, and gently mix with a wooden spatula.

We spread the dough on a form covered with parchment. , flatten and bake at a temperature of 180 degrees for 35-40 minutes. Cool (but remove the parchment from the still warm cake).

Chocolate cream

Beat the egg yolks with sugar and vanilla sugar to a loose light mass, add flour and starch, beat well again, add ½ cup of milk, mix again.

We put the rest of the milk on the fire, bring it to a boil. Slowly pour the egg mass into the boiling milk, stirring constantly and cook until thickened. Cover the cream with cling film so that it covers the entire surface of the cream, leave to cool.

Beat the butter to a light, fluffy mass. Add the cooled pudding one spoonful at a time, beat until smooth. At the end, add cocoa, finely grated chocolate and alcohol, beat briefly once more.

We make a braid

Grease the lower sponge cake with a third of the chocolate cream, spread the nut cake on top, cover with the second third of the cream, and the coconut cake with the rest of the cream. We lay out the upper biscuit on top. Pour your favorite glaze on top.

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