Almond flour cake with coconut flakes

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make almond flour and coconut cake? First of all, prepare everything you need for the biscuit. The amount of ingredients is calculated for a mold with a diameter of 22 cm. Divide the eggs into whites and yolks.

2. STEP 2

   

   Place the whites in a clean and pre-degreased container (you can degrease them with lemon juice). Add a pinch of salt and beat with a mixer until soft white foam appears. Add half the sugar and continue beating until stiff peaks form. The biscuit is prepared without adding baking powder, so the structure of the future cake depends on the correct beating of the proteins.

3. STEP 3

   

   Pour the remaining sugar into the container with the yolks and add 2-3 drops of almond flavoring. Beat until smooth and light.

4. STEP 4

   

   Transfer the whipped yolks to the whites. Knead in one direction using a silicone spatula. Do not stir too much, otherwise the mass will fall and the biscuit will not turn out.

5. STEP 5

   

   Add almond flour and gently mix everything in one direction again.

6. STEP 6

   

   Add sifted wheat flour in 2-3 additions. Mix everything carefully, avoiding sudden movements. Please note that you may need more or less flour than I did. Focus on the consistency of the dough. It should be fluid, but not too liquid.

7. STEP 7

   

   As soon as the mixture becomes homogeneous, stop mixing.

8. STEP 8

   

   Line the bottom of a round pan with parchment paper. Pour in the dough and smooth the surface carefully.

9. STEP 9

   

   Place in a preheated oven and bake at 180 degrees for about 30-40 minutes. Try not to open the oven for the first 20 minutes, otherwise the biscuit will settle. You can check the readiness of the cake using a wooden skewer. Pierce the middle of the cake, if the stick is dry, then the sponge cake is ready. Determine the exact time based on your oven.

10. STEP 10

    

    Cool the cake upside down. It is convenient to place the pan with the cake on a wire rack or on 2 bowls (as in the photo).

11. STEP 11

    

    The cooled sponge cake can be used immediately to prepare the cake or wrapped in cling film and left overnight. I left the cake until the next day. This way it acquired the desired texture and did not crumble too much when cutting.

12. STEP 12

    

    Prepare all the ingredients for making the cream.

13. STEP 13

    

    Divide the chocolate into bars and place in a small ladle or pan.

14. STEP 14

    

    Pour in 50 gr. from the total amount of cream.

15. STEP 15

    

    Melt the chocolate in a water bath. Cook over low heat, stirring occasionally. If you leave the chocolate on the stove, it will curdle. Remove from stove and cool.

16. STEP 16

    

    Beat the remaining cream with a mixer until stiff peaks form. The cream should be well chilled, so do not take it out of the refrigerator in advance.

17. STEP 17

    

    Add soft cottage cheese to the chocolate.

18. STEP 18

    

    Beat with a mixer until smooth.

19. STEP 19

    

    Add the creamy chocolate mixture to the cream.

20. STEP 20

    

    Add powdered sugar.

21. STEP 21

    

    Stir with a silicone spatula until smooth.

22. STEP 22

    

    Add coconut flakes and mix everything again. The cream is ready.

23. STEP 23

    

    Divide the sponge cake into 3 even layers. I do this using a special ring and a thin long knife.

24. STEP 24

    

    Prepare the impregnation. Stir sugar in hot water, add a couple of drops of almond flavoring and cool.

25. STEP 25

    

    Place the first cake layer on a flat surface. Lubricate it with impregnation.

26. STEP 26

    

    Apply a third of the curd cream and smooth it out.

27. STEP 27

    

    Next, do the same with the rest of the cakes and cream.

28. STEP 28

    

    Brush the sides of the cake with the remaining cream and sprinkle coconut on all sides. Place the cake in the refrigerator for 4-6 hours. I usually leave it overnight. This way the cakes will be maximally saturated with delicate coconut cream, and the taste of the dessert will be complete.

29. STEP 29

    

    Decorate the finished cake as you wish. It can be various fruits, mint leaves, berries or Raffaello candies.

30. STEP 30

    

    Ready!

31. STEP 31

    

    Cut the cake into portions and enjoy the heavenly taste!

Comments on the recipe

BLUE-EYED

17.10.2023

4.5

Divine cake! Temptingly appetizing and simply but tastefully decorated. How beautiful it is! Pearl, bravo! And most importantly, it’s easy to repeat (in my opinion), everything is so detailed and colorful step by step - I admire your work and the result!!!

Ira

17.10.2023

4.7

Pearl! This is incredible beauty! This is truly PARADISE! And the tenderness and brightness and richness of the colors - the composition is incredible. Wonderful!