The recipe where you can use half a can of coconut milk was added to the blog before Easter. Since the other half needs to be used up somewhere too, I made Coconut Tangerine Torte. It is a cake made with a coconut cake batter and coconut tangerine filling. The cake batter is a variation of the traditional sponge cake, only with the addition of shredded coconut. Although it is a slightly dense cake, that is also the reason why it holds any filling nicely. That’s probably why I prefer this sponge cake over some traditional one. The filling is also a variation of the existing recipe on the blog – I took No-bake Raffaello Cheesecake as a basis. You will use half a can of coconut milk, mascarpone, whipped cream and white chocolate. Thanks to the chocolate, filling is nicely sweet, I haven’t used any other sugar, but you can, if you find filling not sweet enough. The sweetness of filling is nicely complemented by sour and juicy tangerines. The combination of coconut and tangerines will immediately transfer you to hot summer days.
- Cake:
- 4 eggs
- 120 g sugar
- 40 g unsweetened shredded coconut
- 75 g all-purpose flour
- 30 g melted butter
- A pinch of salt
- Filling:
- 100 g white chocolate
- 200 g heavy cream
- 250 g mascarpone
- 200 ml coconut milk (in a can)
- 2 cans of drained tangerines (about 380 g)
- 3 tbsp water
- 10 g gelatin powder
- shredded coconut for decoration
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Cake:
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Separate egg whites from eggs yolks.
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Beat egg yolks with sugar until pale.
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Add shredded coconut, flour, melted butter and beat again.
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In the second bowl whip egg whites with a pinch of salt until firm and not liquid anymore.
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Gently incorporate whipped egg whites into egg yolk mixture using a spatula.
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Pour batter in a pan covered with baking paper and bake for 15 - 20 minutes at 180 degrees, or until a toothpick inserted will come out clean.
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Let it cool.
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Filling:
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Melt white chocolate in water bath or in a microwave.
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Let it cool to the room temperature.
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In the next bowl, whip heavy cream.
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Incorporate mascarpone into whipped cream, stir. Add coconut milk and white chocolate, stir well.
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Add drained tangerines (you can cut bigger tangerines in haland gently incorporate them into filling.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour filling over the cooled cake and put it in the refrigerator to get firm for a couple hours, preferably overnight.
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Decorate with coconut before serving.
- Baking pan - 23 cm
- Heat coconut milk in water bath and stir it, let it cool. This way, a homogenous consistency of coconut milk in a can is achieved
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