Cake with cream cheese cream and coconut chips

8 servings
8 hours

This cake has several names: "Coconut, " "Snowflake, " "Raffaello" Once I didn't beat 35% of the cream/bought it in the supermarket, but they were frozen, in winter it happens in Siberia/, there was no time to go to the store and I automatically replaced them with 2 whipped proteins with sugar. The experiment turned out to be successful, and the cream is no less tasty, maybe it will come in handy for you once. Cake preparation is conveniently divided into two days, and you can cook in advance for the holiday. The active cooking time is about
1. 5 hours, the rest of the time is dough and then the cake will be in the refrigerator. The cake looks very impressive high, made of cakes d 18-20cm. Everything is always eaten, for a holiday you can easily cook food from a double norm. The amount of cream is calculated very accurately, enough just right, so it's proportional to increase everything. The top can be decorated with meringue, meringue, white chocolate, Raphael sweets. If you follow the step-by-step description and do not replace products, everything will work out, try!

How to make a cake with coconut chips? Prepare the cream products first. All ingredients except coconut chips should be taken out of the fridge just now. Cream cheese is better to take soft, curd. Take the cream for whipping, at least 33% fat. Sour cream - any, I have 15%. Coconut chips - in closed bags/it easily absorbs odors/, white.

Do the white cream. To do this, grind the white chocolate, transfer it to a saucepan. Add 2 tbsp to the chocolate. cream from the total volume and melt it in a water bath, stirring.

Liquid chocolate should become homogeneous. Leave it to cool to room temperature by removing the saucepan from the stove.

In a separate dish, mix the cream cheese and sour cream, whisk with a mixer until smooth at low speeds.

Add the cooled, soft chocolate and coconut chips to the whipped mass. Mix the mass with a spatula.

In another/high and well-chilled/container, whisk the chilled cream until fluffy. If the cheese was brackish, you can add 2 tbsp to the cream. sugar. Taste everything so you like it. Beat first at low speeds, then add power. Add the whipped cream to the cream and gently stir with a spatula one way.

The finished cream will be white, uniform, with coconut grains. Its texture is like thin sour cream - it pours well and spreads. The taste is tender, sweet, but not cloying. Cover the cream with film and put it in the refrigerator, in the cold it will become a little thicker.

Prepare the products for the test. Remove the eggs from the refrigerator in advance. Take butter a little sweet, flour - of the highest or first grade.

Start making the dough for the cakes. Drive the eggs into a bowl. Add a pinch of salt, sugar, to the eggs and whisk until smooth, no more.

Then mix the flour with baking powder and sift into the egg mass. Knead the homogeneous dough with your hand. Focus on its consistency, and not on the volume of flour added - it can take you more or less.

The dough should be not too cool and very sticky. Cover the bowl with film, put it in the refrigerator and forget about it for 3 hours. There is no time to wait so much, I boldly leave the dough at this stage along with the cream for the night. Why wait so long for what it gives? - The dough becomes denser and freezes, without excess flour it is then easy to roll. Is it possible to do 1 an hour? - I admit that it is possible, but I did not try.

After 3 hours. Melt the butter and cool slightly. Add the melted butter to the dough. Knead the dough well with your hand in a bowl and voila, the dough hardly sticks!

I did not have much finished dough, only 463 g. I divided it into 8 parts by 57-58 g. You can divide it into 6 parts, i. e. how many cakes you expect to make. Leave 2 pieces, cover the rest with film and put in the refrigerator for now.

Drizzle the parchment or baking mat with flour, pour a piece of dough and a rolling pin slightly too. And roll out the dough very thinly, in 1-2 mm, it will be almost transparent. For many, this stage is difficult, especially for novice cookers. Nothing, the dough can be reassembled in a kolobok and tried again and again. The dough is very plastic, it rolls out easily.

Directly on the parchment, transfer the cake to a baking tray and bake in the oven preheated to 180S for about 3-5 minutes. Take out as soon as the edges are slightly jagged. The bark itself must remain white. Instantly cut it in the shape of the size you need, I took the bottom of the connector shape d 23cm. The bark will almost immediately become fragile, like waffles, leave it to cool where it was cut off and take up rolling and baking the following.

Bake 1 bark, top-bottom mode, on a medium level. But focus on your oven. In addition to a stack of cakes, you will also get a certain number of trimmings. They can be crushed and used as another cake/better in the center/, added to the cream or sprinkled cake on top. Any option you choose, I have trimmings in the center.

Do cake assembly. Apply a little cream to the bottom of the flat dish, it will fix the cake. Brush each cake with cream. Also coat the top and sides. Such a cake is usually decorated by sprinkling all the coconut chips, and left to soak for 5-6 hours or overnight in the refrigerator, not forgetting to cover.

Here is such a cake in the cut after impregnation. Corgi have become soft, there is no excessive moisture and are well impregnated. The cream in combination with such cakes is very harmonious, the coconut is also tender, the aroma is light, a little creamy. The cake recipe is very successful, and the cream can be used not only for cake.