How was your Easter?
You can’t move, right? ;)
Do not worry, it will soon pass ;)
I know I should be posting my diet juices now… just, I don’t feel like ;) So against all the unwritten rules, I’m offering you something sweety sweet :)
Think about all those people who suffered self-sacrifice during Lent time… They deserve some nice treat now, right? ;)
I found this cake here. I decided to change the jams, though, since I really don’t feel like eating strawberries now… Maybe I’m waiting for their season to come..? Probably yes :)
First time I made this cake, I couldn’t cut it, touch it or even take any pictures… Why so? The cake was not for me. It was for my friend who celebrated her birthday. And hey, she is recommending this cake too! Just so you know! :)
But coming back to what I was saying, that was my second attempt and this time all the procedures before tasting the cake took place ;)
The taste of coconut is prominent here. And it is the black currant jam that breaks it a bit. I wouldn’t be so sure about the raspberries that are suggested in the original recipe… Wouldn’t it be too sweet? No idea. Need to check it one day :)
If you want your sponge to be wetty wet, do not forget to leave coconut milk in the fridge overnight. You’ll get much more coconut water which is necessary for soaking.
So so so, I truly recommend this deliciousness, especially to those who are coconut lovers!
Sponge Ingredients (24cm):
- 5 eggs
- 3/4 cup baking sugar
- 2/3 cup plain flour
- 1/3 cup cocoa
- 50g dark chocolate
Line the bottom of the form with bakery paper.
Sieve flour with cocoa.
Whip the whites till they start getting thick.
Start adding sugar at the end of whipping. Spoon by spoon, no haste :)
Still mixing, start adding yolks. Again one by one, mixing shortly after each adding.
It may take a moment. You should get quite creamy mass.
Add sieved ingredients to the egg mass and, using a spatula, stir them in gently.
Check if there is no flour at the bottom of the bowl… it can happen :)
Add grated chocolate and stir it in.
Pour the mass in the form. Smoothen.
Bake at 170°C for about 50 minutes.
After this time, turn the oven off. Take the sponge out and drop it on the worktop from 50-60cm.
Place the sponge back into the oven.
Once it’s chilled, divide it into three sponges.
- 250ml coconut cream (thick part of coconut milk)
- 750g mascarpone
- 1/3 cup icing sugar
- 1 cup desiccated coconut
- 2 Tbs coconut liqueur
Mix coconut with mascarpone shortly.
Add sieved icing sugar, desiccated coconut and liqueur and mix it until all combined.
- coconut water (from coconut milk)
- 3 Tbs coconut liqueur
Combine two ingredients.
- black currant jam
Putting it altogether :)
Soak the bottom sponge.
Lay jam on it.
Lay 1/3 of the cream. Smoothen.
Put the second sponge on the cream layer. Soak it.
Lay the rest of jam.
Lay half of the remaining cream. Smoothen.
Cover it with the last sponge. Soak it.
Lay the rest of the cream on top and sides of the cake. Smoothen again :)
Sprinkle the cake with grated chocolate :)