Coconut chip almond flour cake

12 servings
2 hours

How to make a cake out of almond flour with coconut chips? First of all, prepare everything you need for the biscuit. The amount of ingredients is calculated for a shape with a diameter of 22 cm. Divide the eggs into proteins and yolks.

Send the proteins to a clean and pre-fat container (you can degrease using lemon juice). Add a pinch of salt and whisk with a mixer until a soft white foam appears. Pour in half the sugar and continue to whisk until steady peaks appear. Biscuit is prepared without the addition of baking powder, so the structure of the future bark depends on the correct beating of proteins.

Pour the remaining sugar into the container with the yolks and add 2-3 drops of almond flavor. Whisk until smooth and light.

Transfer the whipped yolks to the proteins. Knead with silicone blade in one direction. Do not interfere much, otherwise the mass will fall and the biscuit will not work.

Pour in the almond flour and gently mix everything in one direction again.

Add wheat sifted flour to 2-3 runs. Carefully mix everything, avoiding sudden movements. Note that you may have more or less flour than I do. Navigate the consistency of the dough. It should be fluid, but not too liquid.

Once the mass is uniform, stop mixing.

Cover the bottom of the round shape with parchment paper. Pour in the dough and flatten the surface gently.

Send to a preheated oven and bake at 180 degrees for about 30-40 minutes. Try not to open the oven for the first 20 minutes, otherwise the biscuit will settle. You can check the readiness of the bark using a wooden skewer. Pierce the middle of the pastry, if the stick is dry, then the biscuit is ready. Determine the exact time by your oven.

Cool the cake upside down. It is convenient to put the form with bark on the grill or on 2 pials (as in the photo).

The cooled biscuit can be immediately used to make a cake or wrapped in a film of food and left overnight. I left the cake until the next day. So he acquired the desired texture and did not crumble much when cut.

Prepare all the products to make the cream.

Divide the chocolate into bars, send to a small bucket or saucepan.

Pour in 50 grams of the total amount of cream.

Melt the chocolate in a water bath. Cook over low heat, stirring. If chocolate is overexposed on the stove, then it will curl up. Remove from the slab and cool.

Whisk the remaining cream with a mixer until stable peaks. Cream should be well cooled, so do not get them out of the refrigerator in advance.

Add the soft curd to the chocolate.

Beat with a mixer until smooth.

Send the creamy chocolate mixture to the cream.

Add the icing sugar.

Stir with a silicone spatula until smooth.

Pour in the coconut chips and mix everything again. The cream is ready.

Divide the biscuit into 3 flat cakes. I do this with a special ring and a thin long knife.

Prepare the impregnation. Stir the sugar in hot water, add a couple of drops of almond flavour and cool.

Put the first cake on a flat surface. Brush it with impregnation.

Apply the third part of the curd cream, level.

Next, do the same with the rest of the cakes and cream.

Grease the sides of the cake with the rest of the cream and sprinkle coconut chips on all sides. Put the cake in the fridge for 4-6 hours. I usually leave for the night. So the cakes will be saturated with tender coconut cream as much as possible, the taste of the dessert will be complete.

Garnish the finished cake as you wish. It can be various fruits, mint leaves, berries or sweets & quot; Raffaello & quot;.

Done!

Cut the cake into portions and enjoy the heavenly flavour!