Almond Coconut Cake: a delicate and elegant dessert
published on 28 March, 2019 at 11:14
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optionalIncorporate powdered sugar and coconut extract.
White chocolate curls, optional
Separate egg whites from yolks. Add a pinch of salt and gradually add sugar and continue whipping until stiff peaks form.
In a small bowl mix egg yolks with almond extract and add in the mixture.
Add ground almonds and flour and incorporate into the batter.
Bake at 340°F (170°) for 40-45 minutes.
Frosting: melt white chocolate and coconut milk, In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined. Incorporate whipped cream into the white chocolate mixture. Assemble the cake and serve.
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