White Chocolate Almond Coconut Cake

White Chocolate Almond Coconut Cake

Almond coconut cake is delicious blend of almond, coconut, white chocolate and lemon flavors. It has almond sponge, white chocolate- coconut filling with just a hint of lemon taste, and it’s decorated with Raffaello candies and desiccated coconut.

White Chocolate Almond Coconut Cake


THE RECIPE

INGREDIENTS

For almond sponge:

  • 7 large egg whites
  • 1 and 3/4 cups ( 225 g) powdered sugar
  • 1/2 cup + 1 tablespoon (125 g) unsalted butter
  • 3.5 oz (100g) toasted almonds-ground
  • 1 cup (100g) sifted cake flour
  • A pinch of salt

Filling:

  • 14 oz. (390 g) white chocolate-chopped
  • 1 and 1/3 cups Greek yogurt
  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 1 tablespoon gelatin dissolved in 3 tablespoon cool water
  • 2 tablespoon freshly squeezed lemon juice

For decoration:

  • 1/3 cup heavy cream
  • 2 teaspoon powdered sugar(or more to taste)
  • 1 teaspoon vanilla
  • 8-10 Raffaello pralines
  • Shredded/Grated coconut (approximately 1 cup)


The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!

INSTRUCTIONS

To make the almond sponge:

  1. Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
  2. In a small saucepan heat the butter until lightly browned, then let it cool completely.
  3. Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.
  4. Get Full Recipe => omgchocolatedesserts.com

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