Mango soufflé cake with coconut dacquoise - alladin_a. Cake "Coconut-chocolate mousse" (Coconut Mousse Cakes)

Biscuit:

100 g cl. oils, room temperature
1/2 st. Sahara
1/2 tsp vanillin
50 g chocolate
1 egg
1 1/4 st. flour for cakes
2/3 tsp soda
1/2 tsp salt
2/3 st. water

Coconut mousse:

1 st. sweet coconut flakes
1 st. milk
2 tsp starch
2+2 tbsp milk
2 tsp gelatin
2 tbsp coconut liqueur (Malibu)
3/4 st. cream

Chocolate mousse:

2 eggs
4 tbsp Sahara
4 tbsp starch
350 ml milk
100 g chocolate
1 tbsp gelatin
1/4 st. milk
1 st. cream

Biscuit.
Preheat oven to 170C.
For one cake, grease and line a 9" (23 cm) tin with parchment. For 4 cakes, a 10" (25 cm) square tin (or whatever size fits).
Grind butter with sugar until white, add vanillin, melted and cooled to room temperature, chocolate, and beat everything with a mixer at medium speed. Continuing to beat, add the egg. Separately sift flour with baking soda and salt. Pour the flour mixture into the butter-egg mixture in 3 steps, alternating with water (also in 3 steps), kneading with a mixer. The resulting homogeneous (consistency of thin sour cream) dough into the prepared form, shake slightly so that air bubbles come to the surface.
Bake for 30-40 minutes, checking for readiness with a match. Cool down. For cakes, cut out disks from biscuits that are slightly smaller in size than the molds in which they will harden. Also trim the edges of the biscuit for big cake so that there is a gap between the sides of the mold and the cake.
Coconut mousse.
Mix milk and coconut flakes (if there is no sweet, then add 4 tablespoons of sugar to the milk). Bring to a boil, put on cheesecloth and squeeze well.
Mix 2 tbsp. milk with starch. Bring coconut milk to a boil again and add milk mixed with starch. Boil for about 2 minutes until thickened. Cool down.
Dissolve gelatin in the remaining 2 tbsp. milk, let swell for a couple of minutes and heat until completely dissolved.
Pour liqueur and gelatin into the chilled coconut mixture, mix. Whip the cream and in 2 steps combine them with mousse.
Line a mold (or cake tins) smaller than the biscuit disc with cling film. Fill it with mousse, smooth it out and let it freeze in the freezer.
Chocolate mousse.
cook custard. Cool down.
Melt the chocolate and beat together with the cream (they should be the same temperature).
Dissolve gelatin in milk, let swell for a couple of minutes and heat until completely dissolved. Pour into cream and stir.
Whip the cream and gently fold into the cream.
Assembly.
cover the bottom of the form for solidification (preferably detachable) parchment paper, and the sides with a film (ideally acetate).
Put a biscuit on the bottom of the form, frozen coconut mousse on it and pour over the surface chocolate mousse. Cover with cling film and chill in the refrigerator for at least 3 hours.
Carefully release from mold and serve.

Recently, I came across coconut milk on the shelf of the store, and I immediately became interested in what can be prepared from it. Since I have a sweet tooth, I looked into the dessert book and immediately found mousses with coconut milk. I will tell you about the ones that I liked the most.

I liked the chocolate and mango mousses the most. Chocolate - for its ease of preparation, and mango - for its tender and pleasant taste. Such desserts can be easily prepared on weekdays, and if you decorate them in an original way and serve them in beautiful wine glasses, you get an unusual holiday dessert.

Chocolate mousse with coconut milk

A very simple mousse recipe, just mix all the ingredients, using confectionery syringe we put it in wine glasses and, behold, our air mousse ready. Mousses with coconut milk are prepared very quickly, but it will take no more than 10 minutes to prepare this.

Cooking method:

Open the coconut milk, transfer to an open cup and refrigerate overnight. By morning it will thicken.

Mix milk with the rest of the ingredients. Beat the mousse thoroughly with a mixer until a homogeneous airy mass is obtained.

Chocolate mousse with coconut milk is ready! Serve it in beautiful wine glasses, decorating with a pastry syringe.

Mousse with mango and coconut milk

I liked the mousses with mango the most, it turns out very tender and delicious dessert. It is very easy to prepare and has a pleasant mango taste, enhanced by a hint of coconut.

Ingredients:

Cooking method:

Dilute gelatin with half a liter of water and leave to swell for half an hour.

Boil coconut milk in a small saucepan along with sugar and, reducing heat, add swollen gelatin. Boil for small fire stirring constantly until the gelatin dissolves. Remove the mixture from the stove and let it cool down.

Rinse the mango and run a knife along the pit. Separate the halves from each other, peel and remove the stone. Finely chop the mango pulp in a blender.

Whip the cream with a mixer until peaks. When the jelly mixture has cooled, add mango to it, pour in the cream and beat with a mixer for about 5 minutes. Pour the finished airy mousse into molds or glasses and refrigerate for 3-4 hours.

Garnish the finished mango mousse with slices fresh fruit or berries. Serve chilled.

Bon appetit!

Very very tasty cake!
It flew off almost instantly. Made for my brother's birthday.
Recipe from the topic "Desserts from Michelle" forum kuking.net

Topped with almond flakes.

Coconut Chocolate Mousse Cakes

Biscuit:
100 g cl. oils, room temperature
1/2 st. Sahara
1/2 tsp vanillin
50 g chocolate
1 egg
1 1/4 st. flour for cakes
2/3 tsp soda
1/2 tsp salt
2/3 st. water

Coconut mousse:
1 st. sweet coconut flakes
1 st. milk
2 tsp starch
2+2 tbsp milk
2 tsp gelatin
2 tbsp coconut liqueur (Malibu)
3/4 st. cream

Chocolate mousse:
2 eggs
4 tbsp Sahara
4 tbsp starch
350 ml milk
100 g chocolate
1 tbsp gelatin
1/4 st. milk
1 st. cream

Biscuit.
Preheat oven to 170C.
For one cake, grease and line a 9" (23 cm) tin with parchment. For 4 cakes, a 10" (25 cm) square tin (or whatever size fits).
Grind butter with sugar until white, add vanillin, melted and cooled to room temperature, chocolate, and beat everything with a mixer at medium speed. Continuing to beat, add the egg. Separately sift flour with baking soda and salt. Pour the flour mixture into the butter-egg mixture in 3 steps, alternating with water (also in 3 steps), kneading with a mixer. The resulting homogeneous (consistency of thin sour cream) dough into the prepared form, shake slightly so that air bubbles come to the surface.
Bake for 30-40 minutes, checking for readiness with a match. Cool down. For cakes, cut out disks from biscuits that are slightly smaller in size than the molds in which they will harden. Also cut off the edges of the biscuit for a large cake so that there is a gap between the sides of the mold and the cake.

Coconut mousse.
Mix milk and coconut flakes (if there is no sweet, then add 4 tablespoons of sugar to the milk). Bring to a boil, put on cheesecloth and squeeze well.
Mix 2 tbsp. milk with starch. Bring coconut milk to a boil again and add milk mixed with starch. Boil for about 2 minutes until thickened. Cool down.
Dissolve gelatin in the remaining 2 tbsp. milk, let swell for a couple of minutes and heat until completely dissolved.
Pour liqueur and gelatin into the chilled coconut mixture, mix. Whip the cream and in 2 steps combine them with mousse.
Line a mold (or cake tins) smaller than the biscuit disc with cling film. Fill it with mousse, smooth it out and let it freeze in the freezer.

Chocolate mousse.
Prepare custard. Cool down.
Melt the chocolate and beat together with the cream (they should be the same temperature).
Dissolve gelatin in milk, let it swell for a couple of minutes and heat until completely dissolved. Pour into cream and stir.
Whip the cream and gently fold into the cream.

Assembly.
cover the bottom of the form for solidification (preferably with detachable) parchment paper, and the sides with a film (ideally acetate).
Put the biscuit on the bottom of the form, on it the frozen coconut mousse and pour the chocolate mousse over the surface. Cover with cling film and chill in the refrigerator for at least 3 hours.
Carefully release from mold and serve.

2 thin layers of coconut dacquoise, mango compote, coconut and mango mousses. Very tasty, not sugary and tender. Everyone who tried this cake was delighted!

At first glance, this is a complex and multi-level recipe, but if you prepare all the products in advance and plan the procedure, then everything, in general, is not so difficult and long!

Dacquoise:
50 g finely shredded coconut
50 g almond flour
70 g powdered sugar
35 g sugar
3 egg whites

The biscuit needs to be prepared the day before so that it rests. It is better to store it until use in the refrigerator, tightly wrapped in cling film. My almond flour is made from unpeeled almonds, so the color of the flour is dark. From white almond flour, the biscuit will be light in color.
- Preheat the oven to 150C. Line a 40x30 baking sheet with parchment paper or a silicone baking mat.
- Combine the icing sugar in a bowl. almond flour and coconut flakes, mix well.
- Beat egg whites until stiff, gradually adding sugar. Add the dry mixture to the egg whites and fold gently with a silicone spatula.
- Put the mass on a baking sheet and level with a layer of the same thickness.
- Bake the cake for 15 minutes. He must not dry out. Should be slightly soft on the inside.
- Remove the cake from the mat and let cool completely. Then wrap tightly in cling film and refrigerate overnight.
- The next day, cut out 2 squares of 18x18 cm and 19x19 cm from the biscuit.
- Tighten a flat surface with cling film, install a frame 18x18 cm, lay an acetate film and put a biscuit on the bottom.

Coconut mousse:
70g coconut flour or shredded coconut
130 ml coconut juice(can be replaced with milk)
130 gr mascarpone cheese
2 tbsp Sahara
3 g gelatin + 30 ml milk
1 egg white
65 gr sugar
20 ml water

All foods must be at room temperature.
- coconut flour and place the juice in the bowl of a food processor and beat for 1 minute, so that the coconut gives off all the flavor and cream contained in it. Rub the resulting mass through a fine sieve to get rid of the grains. Take 130 grams of coconut mass.
- Soak gelatine in milk. Whip mascarpone with coconut mass and sugar. Melt the gelatin in a water bath, mix a spoonful of coconut cream into the gelatin, mix and pour into total mass, stir until combined.

- Italian meringue: Place sugar and water in a saucepan and bring to a boil, shaking the saucepan occasionally, do not stir. Meanwhile, beat egg whites to soft peaks. When the syrup reaches 118C, pour it into the whites in a thin stream, continuing to beat. Beat for a couple more minutes to cool the mass.
- Connect the meringue and coconut cream, stir gently until smooth.
- Put the mousse in a frame on a biscuit, level the surface, knock a little on the table to remove air and bring the mousse to the horizon. Put in the freezer.

Mango coolie:
250 gr mango pulp
70 g sugar (depending on the sweetness of the fruit)
citric acid on the tip of a teaspoon
3 g gelatin + 20 ml water
100 ml water
2/3 tsp potato starch+20 ml water

Peel the mango, cut into small cubes or thin strips. Put the mango, sugar, citric acid, water and simmer a little over low heat for 5 minutes until softened. If liquid evaporates, add some water. Soak gelatin in water. Dissolve starch in water and add to a saucepan. The syrup will thicken a little. Remove from heat and add the swollen gelatin, stir until completely dissolved. Let cool.
- Get the frame with the mousse out of freezer and spread the mousse on top in an even layer. To freeze.

Mango mousse:
200 gr mango puree
1 tbsp Sahara
50 ml water
6 g gelatin + 30 ml milk
400 ml whipping cream
Cream patisser:
300 ml milk
3 egg yolks
150 gr sugar
25 gr starch

Soak gelatin in milk. Prepare cream patissier. Add swollen gelatin to hot cream and stir. Cover with foil and let cool.
- In the meantime, put the puree, sugar and water into a saucepan and simmer a little for 5 minutes. Puree with a blender or food processor, rub through a sieve. Let cool.
- Whip the cream to soft peaks, gently fold in the mango puree and patissier cream.
- IN silicone mold lay out ½ of the mango mousse, set the frozen center with the biscuit down in the middle and drown it a little, fill the free space with mousse and lay the 19x19 cm biscuit on top, pressing a little. To freeze.

Mirror Glaze:
75 gr water
150 gr sugar
150 gr inventory syrup
100 ml milk
50 ml condensed milk
100 gr white chocolate
12 gr gelatin sheets
½ tsp titanium dioxide (white dye)
orange dye

Soak gelatin in water. Put water, sugar and inventory syrup in a saucepan and bring to 105C, remove from heat, add milk, then chopped chocolate and condensed milk. Stir until chocolate dissolves. Squeeze out the gelatin and add to the glaze. Add dissolved in 1st.l. water titanium dioxide and orange dye. Strain the frosting through a sieve into a tall glass. The mass must be absolutely homogeneous.
- Remove the cake from the freezer, turn over and remove the silicone mold. Put something stable 15 cm high in a deep baking sheet (I used a metal mug), put the cake on top. When the icing has cooled to a working temperature of 30-35C, start pouring the icing abundantly into the center of the cake until the entire surface of the cake, including the sides, is covered. The cake is covered with icing in 1 layer and is not leveled with anything. Allow the icing to harden a little, about 5 minutes. Carefully “bend” the drops of icing hanging from the cake with a knife under the bottom, decorate and refrigerate.
- Collect the glaze that has drained into the baking sheet and leave to be stored in the refrigerator. Before reuse heat up to operating temperature. If necessary, for uniformity, pierce with a blender.
- Decorate the cake and put it in the refrigerator for several hours so that it thaws slowly.

Bon appetit!

New Year's cake for fans of the Bounty and Raffaello, something like this can be briefly described. Delicate coconut mousse with coconut pulp and coconut dacquoise, and cake decor in the form of charming snowmen will win the hearts of both children and adults.

This cake appeared in my "coconut" period, a couple of years ago. Then I discovered that fresh coconut is not only tasty, but also quite fun entertainment for the whole family. In fact, there is nothing particularly difficult in extracting pulp from a coconut, but it is always exciting. And it so happened that my coconut passion coincided with the celebration of the New Year and at home I have long been living with cute snowmen, who served as inspiration for creating this cake. I wanted something light, snow-white and New Year's! The only thing I would correct would be to make two biscuits instead of three, so that the cake would be a little less sweet. But the opinions of those who have tried this cake are divided on this matter. So be guided by your taste.

Ingredients are calculated for a form with a diameter of 20 cm.

coconut dacquoise(for 3 biscuits with a diameter of 18 cm)

• Egg white - 185 g (from about 6 eggs)

• Fine sugar - 70 g

• Powdered sugar - 135 g

• Coconut flakes - 40 g

• Almond flour - 85 g

• Flour - 30 g

• Corn starch - 10 g

coconut mousse

• White chocolate - 110 g

• Coconut milk - 500 g with pulp (or 300 g coconut milk + 200 g coconut flakes in a blender)

• Gelatin - 15 g

• Cream 0t 33% – 500 g

For snowmen

• Condensed milk - 0.5 cans

• Butter - 25 g

• Food colorings

• Coconut flakes - 100 g

• Carrot

• Chocolate

Optional for cake decoration

• Coconut flakes - 70-100 g

coconut dacquoise

Turn on the oven at 150 degrees.
To make dacquoise, you will need almond flour. You can buy ready-made or. In a blender, combine powdered sugar, almond flour and coconut flakes. Punch in short intervals, add flour, starch, sift through a large sieve.
Proteins are best used at room temperature. Beat until soft peaks, gradually adding sugar, beat until stiff peaks. If this activity is not very familiar to you, you can read how to beat whites correctly.

In parts, add the dry mixture to the proteins, gently mixing with a spatula from the bottom up. On baking paper, draw three circles with a diameter of 18 cm. Turn the paper over and deposit the dough or spread with a spoon. sprinkle powdered sugar, let stand for ten minutes and send to the oven.

Bake until golden color 16-17 minutes. Put the biscuits together with the paper on the wire rack, let cool slightly. Then turn over and carefully remove the baking paper. If necessary, trim the biscuits a little.

coconut mousse

For the coconut mousse, I used homemade coconut milk. To do this, you need to extract the pulp from the coconut, cut off the brown skin from it. Put the pulp, coconut juice into a blender, and pour in a little boiling water, pierce with a blender. In my case, it was 250 g of coconut pulp, 160 g of boiling water and 90 g of coconut juice. Leave for about an hour, punching with a blender every 15 minutes. If the mixture is then strained, then you will be left with coconut milk and coconut flakes. But in the mousse, I used both milk and pulp.

If you don't feel like messing around with coconut, you can buy coconut milk and add shredded coconut to it. Or use only coconut milk, but then it is better to increase the amount of gelatin by 1-2 g.

Soak gelatin in cold boiled water. I use powder, in this case, for 1 g of gelatin, you need to take 5-6 g of water. When the gelatin swells, heat it, stirring, over low heat or in the microwave until dissolved.

Coconut milk with pulp and 100 g of cream, mix, heat, not boiling. Add gelatin, stir. Then add chocolate, stir until chocolate is completely dissolved. Place the bowl of cream in another bowl of cold water and cool, stirring constantly. When the coconut cream has cooled to about 40 degrees, start whipping the cream (400 g).

In order for the cream to whip well, the bowl for whipping, the whisk and the cream itself must be cold. You can pre-put a bowl with whisks for whipping in the freezer for 15-20 minutes. And I recommend taking the cream itself with a fat content of at least 33%. Whip the cream at a constant medium speed until soft peaks form. But do not overdo it so as not to get oil! By this time, the coconut cream should have cooled down to about 30-35 degrees and begin to thicken a little. Add about a third of the whipped cream to it and mix gently from top to bottom and in a circle. Add the rest of the cream in the same way.

Cake assembly

The photo of the assembly was lost somewhere, but there is nothing complicated about it. Lay a cutting board or plate cling film(baking paper), place a cake ring or springform pan on top. It is better to lay the sides of the mold with acetate film or baking paper, then the sides of the cake will be neat. You can see the assembly process approximately in the recipe or in. Put the dacquoise and a third of the mousse on the bottom of the mold (in case you decide to make two biscuits, then half the mousse). Put the mold in the freezer for 3-5 minutes, the mousse should grab slightly. Then lay out the second biscuit, slightly pressing it to the mousse, on top another third of the mousse, put it in the freezer. Then the last biscuit and the remaining mousse. Put the cake in the refrigerator until completely solidified or in the freezer for two hours.

Making snowmen

At this time, you can do creative work, namely sculpting snowmen. The technical part is very simple, heat the condensed milk with butter in a water bath until the oil dissolves. Then add coconut flakes and mix everything until smooth. Remove the mass in the freezer, for 10-15 minutes, so that it thickens. Or you can make it the day before and store it in the fridge.

Now the creative part. We split everything in half. Then each half into three more parts. Separate a little mass from the middle part and roll two balls, these will be hands. Separate the part for the hat and pompom from the top. Now add blue or cyan dye to one middle part, pink to the other. It is better to use a gel or dry dye, add a little bit and knead until a uniform color. Also color the hats.

Roll each piece in coconut flakes. We put on hats, with the help of toothpicks we attach pompoms and ball-pens to the body in the same way. Eyes can be made from pieces of dark chocolate, a nose from a piece of carrot, as it should be for a snowman. I drew a smile with a gel food felt-tip pen or you can also cut it out of a carrot.

By the way, from the same creamy coconut cream you can cook very tasty candy a la Raffaello. Roll into a ball, put peeled and lightly toasted almonds inside, roll in coconut flakes and put in a beautiful package. Why not a Christmas present?

Remove the cake from the refrigerator, unmould, sprinkle coconut flakes. From above we seat snowmen and joyfully wait for the New Year!

Despite the long description, the cake is prepared quite quickly and not difficult, and at the same time it looks really very festive. Dacquoise can be baked in advance, wrapped in cling film and put in the freezer. And make snowmen while the cake freezes.

You may want to add even more decorations to the cake, I recommend paying attention to a simple but very stylish one.

I hope this new year cake Did you like. Don't forget to tell your friends about it using the social media buttons.

Happy New Year and Happy Holidays!