Cake "Exotic"

Category: Bakery products
Cake Exotic

Ingredients

Cakes
Egg yolk 1 medium
Milk 7 table. spoons
Natural honey 2 table. spoons without tops
Sugar 120 grams
oil 50 grams
Cocoa powder 2 tea. spoons top middle
Baking soda 1 tea spoon without top
Flour watch home
CREAM
White chocolate 400gram
Mascarpone 400gram
Natural oil 200 grams
COCONUT WITHOUT
Sugar 100g
Coconut flakes 100g
3 Squirrel middle
Potato starch 1 table. the spoon is incomplete
1 can canned pineapple large, 850 ml (pineapple weight 400-450 grams)

Cooking method

  • FOR A MEDIUM CAKE (21-23 cm) I TAKE 2 SERVINGS OF CERTS + 1 SERVING OF CREAM + 1 COCONUT INTERLAYER
  • Cakes
  • Mix sugar, honey, yolk, WARM MILK and heat on the stove (stirring) until the sugar melts (3-4 minutes)Cake Exotic
  • Cool until warm and add a little flour + all the cocoa (sifting through a sieve!) + Soda. Little by little adding flour, we knead the soft dough (not hard, it will become a little "thicker" later).
  • Cake Exotic
  • We roll out thin cakes, grease deco (I took the bottom from a split form) with butter and bake (as it were, dry) for 4-5 minutes. at a temperature of 180 degrees. Pierce the cake with a fork. Cakes will be released 8-10
  • Cake Exotic
  • COCONUT BEZE
  • We knock down the proteins with sugar to steep peaks, add starch and coconut flakes - KNIT WITH A SPOON GENTLY so as not to damage the structure. Cover the same form with baking paper (MANDATORY!) And bake for about an hour at the lowest temperature, preferably.Cake Exotic
  • CREAM
  • Prepare a portion of ganache (SEE THE INSTRUCTIONS IN THE "WHITE ACACIA" cake, but DO NOT COOL it) - and when the ganache is still warm enough, add 150 grams of butter and stir until smooth. Cool, churn into a fluffy mass and add mascarpone. The cream will not be "standing", but fluffy and the consistency of heavy cream.
  • Separate the pineapple from the syrup and cut into small pieces - leave a little to drain well. I always cut off the middle in pineapples, for me it is a little stiffer than the other parts (although it has already been cut by the manufacturer).Cake Exotic
  • ASSEMBLY
  • We coat the cakes with cream (about 3 tablespoons of cream for each) - visually divide the existing cream by the number of cakes, alternating. "2 cakes are just cream, then a cake + a little cream + a layer of pineapple + cover with a cake, on the back with greased cream ( that is, pineapples should be covered with another thin layer of cream) + 1 crust cream + 1 crust + a little cream + put the meringue and level the edges of the meringue with the cake, cut or break off) + cover also with a crust, from the back with cream) or spread on the meringue + 1 crust cream + again crust with pineapple. You can do it arbitrarily, it's just delicious in the cake when - 1 meringue in the middle and 2 layers of pineapple, and all the rest are just cream. Grease the top crust with a little cream. Cake after assembly ( not yet chilled). Do not press down hard, according to the "feeling", gently, otherwise a lot of cream flows out. When it cools down, I trim a little the sides and crumbs from the crust (you can do anything, pieces with meringues, etc.).
  • Cake Exotic
  • For better and faster soaking, I do this: carefully wrap the cake with 2 small bags, making it seem like a "vacuum" and leave it for 2-3 hours without a refrigerator. Then I put it in the refrigerator overnight. Everything, you can eat in the morning. If the cake "melts" in your mouth - you did everything right. Bon Appetit!

Time for preparing:

3-4 hours

Cooking program:

medium difficulty

Note

I took the recipe for cakes and coconut meringues from Ukrainian. site , changed only the amount of sugar.
1.BY BAKESVery versatile cakes from the "thin category". If you do not like some ingredients (such as honey, sugar, cocoa), simply reduce their amount.These are cakes from the "Spartak" recipe - you just need to give a double portion of cocoa and without pineapples and meringues - a tall piece (on a pirate ship in the height of the baking).
Cake Exotic

2.CREAM If you still have the cream (it’s still difficult for me exactly by grams) - freeze it, nothing will happen. If the cream is too thick - add some syrup, alcohol or even instant or custard coffee - it will get better from this. The cream does not have to be the one according to the prescription, you can replace it with a "simpler" one. But, if you have the opportunity to buy mascarpone - TRY IN THE ORIGINAL, very tasty and unusual. I already wrote - mascarpone can be replaced with FAT good sour cream or FAT already whipped cream, just mix the ganache + cream, slightly whipping.
IF NO GANASH AND MASCARPONE You can make the familiar pudding custard + add chilled to the richly knocked down butter. Just make enough cream to cover all the cakes. Any cream with a creamy-topped flavor will do, but always with good butter, since there are meringues and pineapples (well, I think so ...)
WITHOUT It comes out dry on top, and slightly damp in the middle, more like a dry coconut cake.

Olesya425
Yes, you, Ninok, are an esthete! It is necessary to screw such a cake! Thanks for the recipe! Dragged to bookmarks. I will definitely try. Only you need to prepare for it: buy products according to the list.
nink
Quote: Olesya425

Yes, you, Ninok, are an esthete! It is necessary to screw such a cake! Thanks for the recipe! Dragged to bookmarks. I will definitely try. Only you need to prepare for it: buy products according to the list.
Pliz big - to me on "you", otherwise I was already "shy" - I sent myself a "medal from chocolate" I will do : lol: I just want to paint everything in detail, and in the end I have "memoirs" to come out ... The cake is simple, the cakes are "simple", and the cream is freely replaced with pudding-butter. Well, pineapple + coconut bizet should be tried, much more interesting ...:) This cake is PERFECTLY suitable for the lower tiers, keeps its shape well and is transported. Plus, unlimited ability to change ingredients. For example: the same cakes + sour cream knocked down like cream + prunes - very tasty and easy. The longer it stands, the tastier it becomes (well, of course, within the normal range)
P.S. Sorry, I probably have a few spelling mistakes.
Ilona
Normal memoirs are coming out! But everyone understands everything! cakes and should be with step by step instructions. Ninok, well done !!! Go mold another medal! 🔗
Thanks for the interesting recipe! How delicious!
Olesya425
Duck this, and the recipe for a medal is also here, for the people come on! We will spread them on top of the cake! Well, in my "small" Moldovan family, the cake will not stagnate!
nink
Girls, thanks for the good mood - I will be happy to read wishes, comments and, of course, comments and suggestions about the recipe. And about the medal - I joked like this, while with chocolate "you and a whisper ..."
Floks
Thanks to the author! Great recipe, great description))
Foxit
God, what a cake! For such a laborious yummy it is necessary to give an order!
ya_alenka
Do you need oil only for lubrication? Doesn't it go into the dough?
nink
Quote: ya_alenka

Do you need oil only for lubrication? Doesn't it go into the dough?
Yes, it is necessary every time a baking sheet, it is better to take the bottom from the detachable form (the cake is baked for 4-5 minutes), lightly grease with oil. And the butter goes into the dough - 50 grams per serving (I just always make at least 2 servings) and together with other ingredients it is heated on the stove.
grushmasha
dyakuyu Ninok for the recipe, I'll try tomorrow !!!

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