Cranberry-coconut cake


for biscuit:
— chicken eggs-2 PCs.
— yolk — 1 PC —
— protein — 1 PC —
— sugar-55 gr.

Cranberry-coconut cake

— flour-16 gr.
— butter-13 gr.
— gingerbread spices-4 gr.

for a crispy layer:
— white chocolate-75 gr.
— coconut — 20 oz.
— rice balls-30 gr.

for cranberry layer:
— cranberry-160 gr.
— sugar-50 gr.
— gelatin leaf-2 gr.

for creamy chocolate layer:
— milk-100 gr.
— yolk — 2 PCs —
— sugar-20 gr.
— white chocolate-115 gr.
— gelatin leaf-16 gr.
— cream (33%) — 300 gr.

for the cranberry-chocolate layer:
— cranberry puree-100 gr.
— egg-1 PC.
— yolks-2 PCs —
— sugar-20 gr.
— white chocolate-60 gr.
— cream (33%) — 35 gr.
— gelatin leaf-2 gr.
— gingerbread spices-1 gr.

1. Yolk, eggs and 40 gr. sugar vzbit in thick foam to OSVETLENIE.
2. Protein shake with 15 gr. sugar to soft peaks.
3. Sift flour and spices into eggs and mix gently.
4. Melt the butter and add to the dough in a thin stream.
5. Mix.
6. Neatly in two steps to introduce proteins.
7. Put the dough in a mold with a diameter of 20 cm and bake at 180 * 17 minutes.
8. Remove the biscuit from the mold and cool on the grill.
9. Then put it back into the same shape. In it we will collect the cake.

Crisp layer:
1. Melt the chocolate in a water bath, mix it with coconut and rice balls.
2. Put on a biscuit in a thin layer.

Cranberry layer:
1. Soak the gelatin in cold water.
2. Cranberry punch a blender.
3. Mix with sugar and heat slightly.
4. Squeeze the gelatine and mix with mashed potatoes.
5. Pour into a mold with a diameter of 18 cm, pre-laid film.

Creamy chocolate layer:
1. Soak the sheet gelatin.
2. Cream beat until soft peaks.
3. Mix the yolks with the sugar and warmed milk and cook over medium heat stirring constantly until 82 degrees. (The mass should puff slightly)
4. Remove from heat, add the pressed gelatin, stir.
5. Add the chocolate and break the blender.
6. Unparliamentary.
7. Add cream and gently mix until smooth.
8. Pour 2/3 of the cream on the cake.

Cranberry-chocolate layer:
1. Soak the gelatin.
2. Mix mashed potatoes,egg and yolks with sugar and cook over medium heat, stirring constantly until 82 degrees.
3. Remove from heat, add the squeezed out gelatine.
4. Stir.
5. Hot Kurd pour the white chocolate, add spices, to break the immersion blender.
6. Allow to cool to 30 degrees.
7. Add whipped cream until soft peaks form.
8. Mix.
9. Pour the cranberry chocolate cream on the creamy chocolate layer.

1. Put the cranberry layer.
2. Put the remaining cream and chocolate cream.
3. Let the cream harden.
4. Remove from the mold, sprinkle with coconut chips and decorate the top of the cake.

Bon appetit!

Hello! I am a blogger, I love God and people. Food is nice, but we must remember that eternity awaits us and where we spend it depends only on us!
Every person is a sinner, but JESUS CHRIST saved us from sin.
And if we repent of our sins and call upon his heart and Christ, we will be saved from hell, which is ready for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave us the death of the dearest that he had — his Son Jesus.
Pray for prayer: Heavenly Father! I beg you, I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into My heart and be my Lord and Savior, make me what you want. I thank you that in eternity I will be with you! Amen.


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