Cake strawberry-coconut glazed nuts
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Cake without any flour and without a gram of oil, but calories all the same it enough, in fact it cannot be otherwise. A small-size cake, but for one person it will go, I myself loved ))) I decided to make a gift, was very, very tasty. Cakes based on coconut protein, cream cheese, white chocolate and strawberries, and the yummy and rampant calories this top, crunchy hazelnuts in a lemon glaze, though, what's most delicious to you to decide, I ate only a fur coat turned up))
Ingredients for Cake strawberry-coconut glazed nuts
- Egg white - 3 PCs
- Sugar - 165-170 g
- Coconut shavings - 150 g
- Hazelnuts - 1.5 stack.
- Citric acid
- Liqueur - 1 tbsp
- Dark chocolate - 150 g
- Milk - 2-3 tbsp
- Cream cheese - 200 g
- White chocolate - 150 g
- Strawberries - 1.5 stack.
- Brown sugar - 50 g
- Lemon juice - 1 tbsp
Step by step instruction of cooking Cake strawberry-coconut glazed nuts
as the sugar is all melt and boil, let it boil for another minute, then switch off and immediately lay the nuts, stir with a spatula to each nut fully covered with glaze.
Pan lightly grease with vegetable oil and put the nuts in a single layer, if possible. They stick terribly to everything, when trying to post.
Put in the oven for about 10 minutes, but watch. They should sacramentalize, sugar needs to swell heavy with bubbles, and the color should be a light tan, do not overdo.
While frying the nuts to prepare a flat plate, grease it with a thin layer of vegetable oil.
As the nuts acquired the desired consistency, have a nice caramel and lemony flavour, but not burnt sugar and burnt nuts, spread them quickly onto a plate and quickly leveled with a spatula into a single layer. Begin to harden almost immediately and then it will be difficult for them to do anything. Ideally all possible to divide individually. But this trick is good only with the whole.
Remove and cool in the refrigerator to thoroughly froze and it was possible to work with them.
Then the most difficult and sticky task, to split the monolithic carmelina-nut bar the nut, but from the fridge they are very well done, and those nuts that are stuck together tightly can be cracked with a mallet. Therefore, it is important to lay them out in a single layer.
The remaining half Cup walnuts grind in a blender.
Then ground nuts mixed with 90-100 g of coconut flakes, 3 tbsp. sugar hill (75-80 g) and again all grind in a blender to make possible the fine, uniform crumb, can be slightly damp.
In proteins add a pinch of salt and beat until soft peaks form, then gradually add 2-3 tsp of sugar, constantly whisking. Proteins must be "standing" and shiny. At the end of the whipping add the lemon. I fluffed about 8-10 minutes.
Then gently, stirring by hand, add dry mixture, liqueur or syrup and stir.
Bake 30-35 minutes at 150-160 C. to give the Cakes to cool completely on paper.
If the apartment has a large humidity, then after the cake cooled completely, the oven is heated to 100-110 With, to get it back in the oven, the oven off and leave it to cool down. This kind of baking is afraid of humidity, the crust will lose the fragility, and perhaps even to unravel. I was dry, because we have water rains and houses the air is very humid.
The finished cakes are a little soft, as it should be, when cooled, it hardens.
To prepare this cake in advance and it is better to give him a day to lie down and dry in the open air, as I said, it is a day I have spent in the oven.
Now armed with a ruler, a calculator (who are not friends with mathematics), measure, divide into 2-3 parts and cut into desired number of cakes.
For a layer of dark chocolate to melt with 2-3 tbsp milk, cool slightly, visually divided into 5 parts )))
Apply a smooth, thin layer on all the cakes on the one hand, 2/5 remained in the pot in a warm place to not freeze.
Slathered cakes put into the fridge so the chocolate froze, literally 5 minutes.
Get two Korzh turn the chocolate down and also smear their chocolate on the other hand.. allow to harden. I.e. we have obtained 2 greased cake layer chocolate with two sides and one layer with only one hand.
For the cream 60 g coconut flakes grind in a blender.
1 Cup of strawberries to grind, add 3 tbsp of sugar, put on fire and bring to a boil so that the sugar is all dissolved.
Boil until strawberry weight 150 g white chocolate to grate, put in a Cup.
Like strawberries to a boil, pour it over the chocolate and stir with a spatula until it dissolves and the mass becomes homogenous.
Then add the coconut, mix well, cool completely, then remove for 30 minutes in the refrigerator.
Cooled berry mixture to the cream cheese mix and beat with a mixer until smooth. Cream cool in refrigerator for 30-40 minutes.
Now the Assembly, in principle, normal.
On a plate put the cake, which smeared chocolate on one side, chocolate up.
On it apply a portion of the cream, cream half of the remaining strawberries.
Cover with the second cake layer, the cream, the remaining fresh strawberries, the third Korzh.
Grease the top and sides with remaining frosting, put it in the refrigerator to cream froze a little.