Tuesday, 17 May 2016

COCONUT LEMON CREAM SNOW CAKE

COCONUT LEMON CREAM SNOW CAKE
Preheat oven to 350°F. Prepare two 9-inch (1.5 L) round pans, grease and line with parchment paper.
CAKE
On a baking sheet, toast until golden, 3 to 5 minutes.
Set aside

1 cup unsweetened desiccated coconut
In large bowl beat together until light:

1 cup butter
1 1/3 cups granulated sugar
Beat in one at a time
3 eggs
Beat in
1 tsp vanilla
In a separate bowl, whisk together:

2 ¾ all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Stir into butter mixture alternately with

¾ cup coconut milk
Fold in toasted coconut.
Scrape into prepared pans, and bake until cake tester inserted in center comes out clean, about 30 minutes. Let cool on racks for 15 minutes; remove from pans. Peel off paper; let cool completely.

LEMON CREAM
In a bowl whisk together:
4 egg yolks
½ cup granulated sugar mixed with
¼ cup cornstarch
1 tsp finely grated lemon rind
½ cup lemon juice
In a saucepan, heat over medium heat until bubbles form around the edge


1 ¾ cups milk
Gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened about 3 minutes. Remove from heat.
Whisk in
3 tbsp unsalted butter
On a baking sheet, toast until golden, 3 to 5 minutes, set aside
1 cup unsweetened desiccated coconut

BUTTER CREAM
In bowl of stand mixer, whisk
4 egg whites with
1 cup granulated sugar
Place bowl over saucepan of simmering water ; cook, whisking until warm and sugar is dissolved, about 1 minute. Using whisk attachment, beat at medium high speed until stiff peaks form, about 6 minutes.
Beat in, 2 tbsp at a time, until satiny (mixture will curdle initially).


1¼ cups unsalted butter, cubed
Beat in
½ tsp vanilla
pinch of salt

Assembly:
Cut each cake horizontally in half.
Place one layer, cut side up, on cake plate. Spread with one-third of lemon cream; repeat layers twice. Top with remaining cake layer, cut side down. Set aside.
Spread one-third of the butter cream over top and side of cake to mask in crumbs; refrigerate for 30 minutes. Spread remaining icing over top and side. Press 1 cup desiccated coconut onto top and side.


FoodNotes:
You can make the custard and the cake two days ahead and assemble the final product at your leisure. Just don’t throw away the egg whites – you’ll need them for the buttercream!


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