Coconut Mocha Cake
By MarioBeier
Whatever ingredients you have at hand, you can mix them at will, and it will be a charming banquet snack. Maybe when you serve the cupcake that you only spent half an hour preparing, your female companion will marvel-your hands are so skillful.
Recipe Recommendations
- finger biscuit 1 part
- white chocolate 60g
- butter 70g
- coconut 90g
- almond powder 30g
- light cream 200 50g
- fine sugar 60g
- gelatin tablets 1 tablet
- coffee powder 1 Pack
- cocoa powder appropriate amount
- powdered sugar appropriate amount
Steps for Coconut Mocha Cake
1
Soak gelidine tablets in cold water to soften and set aside.
2
After softening the butter at room temperature, add 20g of fine sugar and beat until fluffy and white.
3
Heat white chocolate over water until melted, add soft gelatine slices, and stir well.
4
When the white sugar solution in step 3 has cooled to room temperature, pour into the butter and beat well.
5
"Ding" the coconut and almond powder in the microwave on low heat for 40 seconds, then pour into step 4, cut and mix well.
6
Whisk the light cream with 40g of sugar until 6 and distribute (it can flow, the lines will not disappear immediately).
7
Mix the mixture from step 5 and the light cream from step 6 until well.
8
Cut the cookie with your fingers to the same height.
9
Place into a 6-inch cake mold. Finger cookies can be dipped in coffee wine sugar or nothing.
10
The mixed coconut and white cream mousse is probably purple-colored. It can flow but has a certain consistency.
11
Pour into the cake mold covered with finger cookies. Then place it in the refrigerator and refrigerate until set. So this can be done the day before, take it out the next afternoon with a little decoration on the bottom, and serve it on the table.
12
Whisk another 50g of whipped cream to 7 and distribute, then add coffee powder and beat.
13
Beat mocha cream until smooth, set aside.
14
Fill with plastic wrap and squeeze into a creamy layer around the cake. Of course, you can also use decorative bags, but because there is no need to squeeze the flower appearance, plastic wrap is more economical.
15
Then sprinkle the black and white chocolate chips on the top of the cream.
16
Finally, sieve a layer of cocoa powder, and then a layer of powdered sugar to serve.Coconut Mocha Cake Make Tips
1. Although it seems that there are many steps, they are all very simple, just combine and reassemble the things at hand;2. It is purely a piece of scraps, and the name of the cake is just casually thought of;3. The finger cakes placed on the bottom are best made into round shapes. I only have long strips on hand, so I use long strips. Just fill them up. There will be no problem with gods after refrigeration.