Creamy coconut mini-cakes: the recipe for delicious treats to try

published on 7 June, 2023 at 10:54
Ingredients:
 
- For coconut mousse: 
25 ml of water 
4 g of gelatin 
300 g of whipping cream 
50 g of powdered sugar 
20-30 g of grated coconut 
90-100 g of hazelnut cream 
 
- For the base: 
3 eggs 
1 pinch of salt 
80 g of sugar 
30 g of vegetable oil 
50 g of milk 
80 g of flour 
20 g of cocoa powder 
1 tsp of baking powder
Milk for brushing 
 
Directions: 
1. Hydrate gelatin in water and let sit for 7-10 minutes.
2. Whip the cream with powdered sugar, then add coconut. 
3. Lastly stir in hydrated gelatin from before. 
4. Put the cream in the molds using a piping bag. 
5. Fill the inside with hazelnut cream. 
6. Level and let cool in the freezer for 2 hours. 
7. For the base, whisk eggs with sugar and salt. Then add oil. 
8. Aside, mix flour, cocoa powder and baking powder. Sift them and stir them into the batter. 
9. Pour the batter in a tray covered in baking paper and level. 
10. Bake at 180° for 10-12 minutes. 
11. Make some circle and wet them with milk. 
12. De-mold the cakes and place them on top of the cocoa base. 
13. Decorate with some more grated coconut. 
 
Credit: Lecker mit Sophie Mayer
 
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