Ruby cake – pomegranate and coconut cake

This cake is a combination of surprising flavors and textures between the sweetness of coconut and white chocolate namelaka cream, amazing coconut dacquoise and slightly tart taste of the pomegranate jelly. Everything is garnished with a pomegranate* ruby ​​necklace decoration. Original and different cake to surprise friends and your family.

Ruby cake – pomegranate and coconut cake
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Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Category: sweets and desserts

Cuisine: vegetarian

Author: B S

Servings:  1 round 22 cm wide cake

Ruby cake – pomegranate and coconut cake

Ruby cake – pomegranate and coconut cake recipe.

Ingredients

    Crust
  • 125 g cake flour
  • 50 g white sugar
  • 50 g cold butter
  • 2 tbsp cold water
  • lemon zest
    Pomegrenate gelatine
  • 650 ml fresh pomegranate juice
  • 70 g white sugar
  • 4 g gelatin sheets
    Coconut dacquise (Massari)
  • 90 g room temperature egg whites
  • 30 g white sugar
  • 15 g almond flour
  • 30 g shredded coconut
  • 55 g white sugar
    Coconut namelaka cream
  • 170 g white sugar
  • 100 g coconut cream (minimum 60%)
  • 5 g acacia honey
  • 3 g gelatin sheets
  • 200 g cold whipping cream
    To assemble
  • pomegranate seeds
  • Instructions below.

Notes

12 hours waiting time.

Instructions: Ruby cake – pomegranate and coconut cake

For this recipe I used silicone moulds from Silikomart – Perla (the mold is perfect for creating modern cakes) and Wonder chocolates (great for making personalized chocolates and decorations for cakes).

Gelèe

On the morning of the previous day, prepare the pomegranate gelatine. Soak the gelatin sheets in cold water for 10 minutes. Extract fresh juice from the pomegranate fruits and sieve it through a strainer. Put the juice in a saucepan, add sugar and bring it to a boil. Turn off the heat and add previously squeezed gelatin. Stir and divide the mixture between a round silicone mould (20 cm diameter) and diamond mould for the decorations. Let it cool down, then place in the refrigerator and let it harden completely. Once the gelatine is firm, place the moulds in the freezer and let them freeze completely. Take out the gelatine from the round mould, wrap it in plastic wrap and leave it in the frizzer along with the decorations.

Namelaka cream

Clean the mould to reuse it for the namelaka cream. Soak the gelatin sheets in cold water for 10 minutes. Melt white chocolate over a water bath. Meanwhile, in a saucepan, heat the coconut milk with honey. Add squeezed gelatin and stir. Gradually add coconut mixture into the chocolate and stir each time. Use the immersion blender and blend for 1 minute, then add the cold cream and blend again until all is well blended. Transfer the mixture into the silicone mould. Pass it through a sieve to remove air bubbles. Place the namelake cream in the refrigerator for a minimum of 6 hours, best overnight. The next morning, take the mould from the fridge and put it in the frizzer until the coconut namelake is completely frozen.

Crust

Prepare the pastry. Mix flour and sugar, add grated cold butter, 1 teaspoon of lemon zest and very cold water.

Knead the dough briefly until all the ingredients are well blended. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

Take the pastry from the refrigerator and roll it out up to a few millimeters thick cicrcle. Transfer it on a 22 cm wide, round baking tray covered with baking paper. Cook in a preheated oven at 200 °C for 15 to 18 minutes. Remove from the oven and let it cool down completely. I decided to cut the pastry to a diameter of 20 cm to match it with other layers of this cake.

Coconut dacquise (by Iginio Massari)

Prepare the coconut dacquise (recipe by Iginio Massari). Whisk the egg whites with 30 grams of sugar until stiff. Mix the remaining sugar with the coconut and the almond flour then add it into the whites and gently incorporate with the spoon, stirring from bottom to top. Spread the mixture on a baking sheet, covered with baking paper, and form a circle 22 cm wide and about half a centimeter high.

Bake coconut dacquise in the preheated oven at 200 °C (with ventilation) for about 8 minutes. Remove from the oven and let it cool completely. Lay the 20 cm diameter round shape over the dacquise and mark the shape with the knife. Cut out the disc using kitchen scissors and then carefully remove the baking paper and set aside.

To assemble

Place the pastry on a stand or a plate, place frozen pomegranate gelatine ove, then gently add coconut dacquoise, then the coconut namelaka and finally frozen decorations. Wait about 20 minutes to gently remove the condensation on the decorations using kitchen paper and then decorate the rest of the cake with pomegranate seeds. Before serving, let the cake thaw. Store in the fridge.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

Recipe notes

This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.

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