Gooseberry cake with chocolate cream and coconut chips

Gooseberry cake with chocolate cream and coconut chips

Gooseberry is a good addition to sponge cake. After all, these berries are not limp when baking, do not flow, but remain the same whole and round. And from this cake in finished form like a mosaic.

For such a cake, any non-liquid cream (butter, custard, chocolate) is suitable, from which the cake will not crush and turn into a wet loose mass.

The top of the cake is sprinkled with coconut chips, which adds to it exotic piquancy.

Ingredients:

Gooseberry cake with chocolate cream and coconut chips
  • 1 glass of flour with a slide;
  • 5 eggs;
  • full glass of sugar;
  • 150 grams of thick cream;
  • 200 grams of chocolate butter;
  • 400 grams of gooseberry;
  • coconut chips.

Cooking

1. Heat the oven to 200 °.

Gooseberry cake with chocolate cream and coconut chips

2. Take a deep bowl, put a little more than half a cup of sugar in it and put only yolks of eggs.

Gooseberry cake with chocolate cream and coconut chips

3. Beat the mixture with a mixer until a uniform yellow mass.

Gooseberry cake with chocolate cream and coconut chips

4. Place the proteins in another bowl and beat them with a mixer until stable peaks.

Gooseberry cake with chocolate cream and coconut chips

5. Put the protein foam on the yolks, but do not mix.

Gooseberry cake with chocolate cream and coconut chips

6. Sprinkle flour on the protein mass.

Gooseberry cake with chocolate cream and coconut chips

7. Wash the gooseberries, dry and trim the tails. Put the berries on top of the flour.

Gooseberry cake with chocolate cream and coconut chips

8. Using a wooden spatula, gently mix all the ingredients from top to bottom.

Gooseberry cake with chocolate cream and coconut chips

9. Take a detachable form, cover the bottom with parchment and place the dough in it. Smooth. 10. Put the form in the oven and bake for ten minutes. Then reduce the temperature to 170 ° and bake the cake for another 25 minutes. Then reduce the temperature by another 10 ° and keep the cake in the oven for another 10-12 minutes. During baking, do not open the oven so that the cake does not stand.

Gooseberry cake with chocolate cream and coconut chips

11. While the cake is baked, prepare the cream. To do this, in a deep bowl or bowl, place the sour cream, the remaining sugar and stir well.

Gooseberry cake with chocolate cream and coconut chips Gooseberry cake with chocolate cream and coconut chips

12. In another bowl, place the chocolate butter at room temperature and mash it with a spatula. Put sour cream with sugar in butter and mix.

Gooseberry cake with chocolate cream and coconut chips

13. Beat the cream with a mixer until fluffy.

Gooseberry cake with chocolate cream and coconut chips

14. Remove the finished cake from the oven and carefully release from the ring.

Gooseberry cake with chocolate cream and coconut chips Gooseberry cake with chocolate cream and coconut chips

15. When the cake has cooled slightly, turn it over on a clean towel and remove the paper. Leave the cake in this position until cool.

Gooseberry cake with chocolate cream and coconut chips

16. Cut the cooled cake in half lengthwise.

Gooseberry cake with chocolate cream and coconut chips

17. Smear both cakes with cream.

Gooseberry cake with chocolate cream and coconut chips

18. Connect the cakes, putting them one on another.

Gooseberry cake with chocolate cream and coconut chips

19. Cover the cake with the remaining cream.

Gooseberry cake with chocolate cream and coconut chips

20. Sprinkle the top and sides with coconut chips.

Gooseberry cake with chocolate cream and coconut chips

21. Soak the cake at room temperature for two hours and then refrigerate for several hours.

Comments (0)
Popular articles
Search