Coconut sponge dacquoise

Name: Coconut sponge dacquoise
Total time: 2 h
Yield: 10
Ingredients: 140 g Egg whites; 100 g Sugar; 100 g Coconut flakes; 35 g Wheat flour; to taste Salt; 100 g Strawberry; 25 g Sugar; 5 g Starch; 3 g Gelatin; 250 g Cottage cheese; 150 g Cream; 50 g Sugar; to taste Vanillin

Delicate fragrant cake for coconut lovers. Tasty and healthy! This cake has an unusual taste, thanks to the original combination of coconut, curd cream and strawberry filling. It can decorate a holiday table. Suitable for a children's party, but you must be sure that children are not allergic to the ingredients of the dish. Making this cake is somewhat labor-intensive, but not at all difficult and interesting. In principle, such a coconut sponge cake does not rise very high, so it is almost always supplemented with cream or some original filling. But if you want the cake to be taller, take a mold with a diameter of 20-21 cm. I took a mold with a larger diameter, so the sponge cake turned out not very tall, but nevertheless very tasty. I will continue to cook Daquoise. The recipe I proposed can be considered basic. I saw this cake with different creams and fillings, which is good because you can experiment with it at your leisure. Sometimes, in addition to coconut flour, almond flour is added to the dough.

147

3133

Ruby Patterson

Author of the recipe

Calories

236Kcal

Protein

8gram

Fat

12gram

Carbs

23gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

140g

100g

100g

35g

to taste

100g

25g

5g

3g

250g

150g

50g

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Ingredients for making coconut dacquoise sponge cake. Sift the wheat flour. Using a coffee grinder, grind the coconut flakes to flour as follows - in the “pulse” mode: press, release, shake. The resulting coconut flour can also be sifted through a sieve with large holes. The whites must first be separated and thoroughly cooled in the refrigerator (I had some left over from baking Easter cakes).
STEP 2
Add coconut flour to wheat flour. Mix thoroughly.
STEP 3
Beat the egg whites with salt until white. Add sugar.
STEP 4
Beat the protein mass until stable peaks form.
STEP 5
Carefully add the sifted dry ingredients and stir the mixture from top to bottom until smooth.
STEP 6
Preheat the oven to 180 degrees. Cut out a circle from parchment paper with a diameter equal to the bottom of the baking dish, place it on the bottom, grease with oil. Place the dough in the mold: the middle of the cake should be slightly lower, and the side should be higher. You can place the coconut mass in a pastry bag with a 12-14 mm round tip and, moving from the center in a spiral, pipe the bottom of the base, and then the sides. For the sides, we plant the mass in large balls.
STEP 7
Bake the coconut biscuit for 20-25 minutes at 180 degrees. The cake should rise a little and brown, but, nevertheless, remain soft, since this is a sponge cake, not a meringue. Don’t overdry it! Take the biscuit out of the oven and let it cool. Using a sharp thin knife, run along the edge of the mold and remove the biscuit from it.
STEP 8
Ingredients for making strawberry filling. Sift the starch. We take fresh strawberries or defrost frozen ones.
STEP 9
Soak the gelatin in a small amount of hot water, stir thoroughly and let it completely dissolve.
STEP 10
Grind the strawberries with an immersion blender, or you can rub them through a sieve. Add sugar and starch to the strawberry puree, mix well. Put the puree on the fire, let the starch brew.
STEP 11
Remove the mixture from the heat, add the gelatin, which has already completely dissolved by then, stir until smooth, and cool.
STEP 12
Pour the filling into the cavity in the middle of the crust. But, if suddenly the cake turns out to have an insufficiently high side, carefully draw a circle in the center of the sponge cake with a very sharp knife and select the dough a couple of millimeters deep, thus making a depression for the strawberry filling. We put the sponge cake in the freezer for 15-20 minutes to speed up the hardening of the filling and quickly continue further assembly of the cake.
STEP 13
Products for making cream. Cream and cottage cheese should be well cooled.
STEP 14
Beat the cottage cheese with a submersible blender with sugar and vanilla until smooth.
STEP 15
Separately, whip the cream in a heavily chilled container until stiff peaks form.
STEP 16
Combine a few spoons of curd mass with cream and mix gently. Gradually combine all the remaining cottage cheese with the curd and cream mass and place the finished cream in the refrigerator for 20-30 minutes. The cream can be fixed with a special thickener if the room is hot and there is a suspicion that the cream will float slightly at room temperature.
STEP 17
Place the cooled cream in a pastry bag with the tip you like best, and pipe the cream around the perimeter of the cake, starting from the pink middle. I only had enough cream to cover this middle. Or you can make a little more cream and cover the entire surface of the cake with it. At the same time, it is better not to put all the cream into a pastry bag at once. We deposit the cream onto the cake in 2-3 fillings, and before that we cool our hands a little in cold water.
STEP 18
Cool the cake slightly in the freezer again (10-15 minutes), remove and decorate to your liking. I poured melted chocolate over it. That’s it, the cake is ready, help yourself!

Comments on the recipe

Ira

02.11.2023

4.8

What a cute cake! Strawberry-coconut aroma mmm...whipped cream...ohhhh I'm going to work myself crazy right now! It's better not to look in that direction. Is the coconut note noticeable when you eat it? Like Bounty or less? Thanks for the recipe!

Natusik

02.11.2023

4.5

Irunya, gorgeous cake! Well, how could it be different for you? Naturally, I missed the recipe. My strawberries are already starting to bloom... The report is up to me!