Coconut cake with chantilly cream

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Coconut cake with chantilly cream

Quantity of servings: 1

Ingredients

Financier

egg whites 465 g

brown sugar powdered sugar 450 g

almond flour 410 g

wheat flour 205 g

baking powder 5.5 g

browned butter 400 g

Chantilly cream

gelatine 16.25 g

cream 130 g

vanilla paste 13.5 g

condensed milk 80 g

White Chocolate 28% 120 g

whipped UHT cream 30% 900 g

Additionally

Coconut Flavoured Spreadable Cream 200 g

seasonal fruits as desired (blueberries, raspberries, or strawberries)

Preparation method

Financier

Beat the egg whites at high speed (6) with the brown sugar. Mix the remaining dry ingredients and sift through a sieve. Add to the beaten egg white, mixing thoroughly. Then slowly pour the burnt butter into the mixture, stirring gently. Bake for 20 minutes at 180°C.

Chantilly cream

Soak the gelatine in cold water. Boil the cream with the vanilla paste and condensed milk. Pour the hot cream and milk over the chocolate and add the soaked gelatine. Blend thoroughly. Gently combine the whipped cream (3⁄4 stiffness) with the ganache. Set the resulting cream aside to chill.

Assembly

Cut the almond financier into three parts. Spread the tops with a thin layer of spreadable cream, then top with chantilly cream (layer of cream – about 3 cm high) and seasonal fruit as desired. Finish the cake with the remaining chantilly cream (optionally fortified with mascarpone). Decorate as desired with fruit or coloured cream.