Coconut, strawberry & passion fruit cake

Sponge biscuit in this cake recipe deserves some special attention. It is so fragrant and juicy, not very dense, but not over fluffy. And the combination of strawberry, passion fruit and coconut can not leave anyone indifferent.
kiseleva_foodblog
Recipe by:

kiseleva_foodblog

Coconut, strawberry & passion fruit cake

Ingredients

Coconut sponge biscuit
buttermilk
330g
11.15fl oz
baking soda
1tsp
egg
2pc
vegetable oil
100g
3.38fl oz
sugar
300g
10.50oz
1.20cup
20tbsp
flour
170g
5.95oz
0.68cup
11.39tbsp
coconut flour
110g
3.85oz
0.44cup
7.37tbsp
baking powder
7g
0.25oz
0.47tbsp
coconut flazkes
50g
1.75oz
3.35tbsp
Compote
strawberries
250g
8.75oz
1cup
16.75tbsp
passion fruit puree
150g
5.25oz
0.60cup
10tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
agar
4g
0.14oz
0.27tbsp
Milk chocolate cream
milk chocolate
200g
7oz
0.80cup
13.40tbsp
whipping cream
200g
6.76fl oz
powdered sugar
35g
1.23oz
2.35tbsp
mascarpone
350g
12.25oz
1.40cup
23.45tbsp

Method

The calculation in the recipe is for a 20cm (7.90 inch) cake.

Coconut sponge biscuit

  • In a separate bowl, combine the buttermilk and baking soda.
  • Whip the eggs with sugar, then add the vegetable oil and buttermilk.
  • Combine both types of flour, baking powder and coconut flakes, add to the egg mixture, and stir gently.
  • Bake the batter in 2 rings with a diameter of 20cm (7.90 inch) at 338F (170C) for 45 minutes.
  • Check the readiness with a skewer.
  • Cool and cut each biscuit into 2 cake layers.

Compote

  • Cut the strawberries.
  • Combine with passion fruit puree, and put over the heat.
  • Warm up a little, add sugar with agar, bring to a boil, and boil for about a minute.
  • Tighten 2 rings with a diameter of 16cm (6.30 inch) with film, and fill with slightly cooled compote.
  • Put the compote in the fridge.

* If you have no suitable rings, then cover the plates with cling film.

Milk chocolate cream

  • Melt the chocolate, gradually pour in the cold cream, whip with a blender, and refrigerate.
  • In a mixer bowl, combine mascarpone, chocolate with cream and powdered sugar, and whip for a few minutes. The cream should keep its shape well.

All the ingredients for the cream should be cold.

Cake assembly

Assemble the cake following such an order:

  • sponge biscuit;
  • compote;
  • milk chocolate cream;
  • sponge biscuit;
  • milk chocolate cream;
  • sponge biscuit;
  • compote;
  • milk chocolate cream;
  • sponge biscuit.

Place the cake in the fridge for several hours.

Use any cream for the top coat.