From the city of Sinaukville (Cambodia) she gave us a chic tropical recipe for the Fairy Tale cake.
Plus, she told and showed in detail how to cook vegan custard on coconut cream. 🙂
My once favorite “Fairy Tale” cake turned out to be both vegan and tropical. The layers on my cake, which I learned to bake from my school friend at 16, and the cake that my husband's family made, are a little different. We had layers with poppy seeds, walnuts and raisins, and Pasha instead of poppy seeds had a layer with bird cherry.
Why vegan, of course - without eggs and milk. Why is it tropical?
Just instead of cream and sour cream, coconut cream is used in cooking. Very greasy. I don’t know what I would do and what I would replace them with in Russia, because they cost some cosmic sums there. And in the tropics, it’s easier to find coconut cream and replace sour cream with it than vice versa.
It is best to cook a small cake with layers no more than 1.5 cm thick (this is already after baking). For the “thick cake” is poorly soaked. Therefore, I will write our tropical recipe for the “Fairy Tale” vegan cake in its “thin” version.
Products for the whole cake:
1 can of heavy coconut cream (16-18% fat) - 500 ml is enough for both dough and custard, in half.
3 art. Sahara
1 tsp salt
a couple of pinches of vanillin (or ground vanilla stick)
about 4-5 tbsp. flour - the amount of flour can be slightly increased if the dough suddenly seems too liquid. It’s not worth making it elastic like dumplings - the cakes will be dry and hard
1 tsp soda
juice of 1 lime
2 tsp baking powder dough
Dough:
liquid part
250 ml coconut cream
125 ml vegetable oil
2 tbsp. Sahara
1 tsp salt
a pinch of vanillin (or ground vanilla stick)
1 tsp soda
juice of 1 lime (for slaking soda)
dry part
2 tsp baking powder dough
4.5 Art. flour
added to each layer:
1 - 1/2 st. raisins
2 - 2-3 tbsp. l. cocoa
3 - 1/2 st. walnuts
The custard recipe is at the very end.
Cooking:
1. Knead the liquid part of the dough in a blender: mix the coconut cream for a couple of minutes, vegetable oil, salt, soda, hydrated with lime juice, sugar and vanillin.
2. Mix flour with baking powder. Divide into 2 or 3 deep cups. For me, the main thing at this stage is to separate the chocolate layer and white: 1.5 tbsp. flour for each layer. If I divide into 2 cups, then I put 3 tbsp in one cup. flour, and in another 1.5 tbsp.
3. 1.5 art. flour in a cup for the chocolate layer, mix with cocoa.
4. Pour the liquid part of the dough proportionally into cups with flour and mix to make plastic, not too thick or batter. Depending on the quality of the flour, you can add a little more if it is not enough.
5. Rinse and dry the raisins in advance. Walnuts chop, but not too finely - I like it better when they can be felt in the dough not only by aroma. 🙂
6. Dough out larger portion divide in half, mix one with raisins, the other with walnuts.
7. For such a small cake, I make round cakes - with a diameter like the narrow side of a sheet in my oven, about 20 cm.
I first grease the sheet with vegetable oil, spread the dough on it and level the dough with my hands moistened with water or vegetable oil, giving the cake an even round shape.
Bake the cakes for about 20 minutes at 200-220 degrees.
I don't know how adequate the thermometer is on my oven, but I try to choose a higher temperature.
At the very end of 5 minutes, I lower the temperature to 175 degrees. Readiness is determined even by external signs: the cake should turn out ruddy on all sides.
I bake the chocolate cake for the same amount of time as the rest.
8. Finished cake lay out on a cutting board.
It must be carefully removed from the sheet, because it is still more fragile than banana dough cakes or non-vegetarian cake options.
Cut the cake with a round plate - this way the cake looks neater (but you can not cut it). It can be sprinkled with crumbs from the cut edges, pour custard or icing on top.
9. Put the cake on a flat plate, spread with coconut cream custard.
Decorate on top, depending on the mood and the availability of products, as indicated in the previous paragraph.
I pack the cake, of course, along with the dish, in an airtight bag (you can use a plastic one). So it is better and faster soaked, and more likely that it will not dry.
10. The main secret tropical cakes, as I already understood - that they should be eaten chilled. And wait until the cake is well soaked. For example, if he stays in the refrigerator all night or all day.
In the tropics, almost everything has to be refrigerated, so this shouldn't surprise anyone. There are too many who want to try the cake before it reaches its readiness ... 🙂
Custard on coconut cream
Option 1, economical
150 ml coconut cream 15% fat
1 st. l. flour
mixture of rice and cornmeal- instead of starch, starch is also suitable, but I did not have it at hand
about 150 g sugar
1 cup (about 200 ml) refined vegetable oil
The first time I added coconut flakes to the cream for density, and vegetable oil for fat content.
Another time I did without coconut flakes and vegetable oil, it turned out very tasty.
For second version of the cream need agar-agar thickener- literally 1-2 teaspoons of powder, 5 g, no more.
Cooking method:
We take coconut cream. There were 200 g in the bag, but we have plenty of people who want to cook something tasty. This time, as it turned out already at the table, the son prepared himself a coconut cream drink. And I have about 150 ml of 15% cream left.
I diluted them warm water up to 2 cups (about 400 ml) - poured one cup into a saucepan, and diluted flour in the second.
It is more convenient to dilute flour in milk in a blender or whisk.
I poured the coconut cream into a blender, poured 1 tbsp. l. wheat flour and 1/2 st. l. flour from corn and rice (instead of starch). Looking ahead, I will say that the cream turned out to be not very thick. If you want thicker, you should increase the amount of flour and starch one and a half times or use agar-agar.
I poured the second cup of cream into a saucepan, added 1 incomplete cup of sugar and brought to a boil, stirring to dissolve the sugar, boiled for a couple of minutes. Then, continuing to stir, she poured the already prepared mixture of cream and flour into the boiling cream in a thin stream, and boiled, stirring for another 5 minutes, until the cream brewed and thickened.
Cooled to a more or less warm state and poured into a blender. She began to whisk, while pouring in a thin stream of vegetable oil. After whipping, I placed it in the freezer right in the glass of the blender, because after cooling I planned to beat it again, for airiness.
Cream came out about 3 cups.
2 of them went to lubricate the cakes, and from the third cup I made a cream soufflé.
This amount was enough for 1 small cake, the dough for which took 300 g of flour.
The second time I made a cake in Chinese New Year, everything turned out even tastier, and I offer the second version of the custard.
This time the cream was prepared for cakes from 1 kg of flour. It turned out 2 small cakes, but it was possible to make one large one.
Option 2
500 ml coconut cream
1 cup (200 g) sugar
2 tbsp. l. wheat flour
1 st. l. cornmeal or starch
2 tsp (5 g) agar-agar
Vegetable oil was not needed this time. 🙂
From this amount we make two creams.
One (a) for impregnation and lubrication of cakes.
The second (b) - with agar-agar, to cover the top of the cake.
a) Custard for impregnation and lubrication of cakes
Divide coconut cream in half.
Pour 1 cup into a blender, add flour, beat. You can add some water.
Mix the second glass with sugar in a saucepan, bring to a boil, stirring until the sugar dissolves.
Don't turn off the fire. While continuing to stir, pour the cream mixed with flour into the boiling mixture.
With constant stirring, the cream is brewed for 2-3 minutes. It turns out not very thick - like condensed milk or sour cream.
Divide the cream into two equal parts.
Cool one part until warm. Pour into a blender to prepare the second cream, which I called "Dairy-free Whipped Cream".
And with the first cream we lubricate the cakes.
b) "Whipped cream without milk."
Custard with agar-agar for the surface of the cake
5 g of agar-agar powder diluted in a small amount cold water.
Put on the stove, bring to a boil, stirring. The water thickens - it means that the agar-agar is ready.
Turn on the blender, which is already ready cream â„–1.
Pour in a thin stream of agar-agar, continuing to whisk so that no lumps form, otherwise all the charm of the cream will disappear.
You can put the cream in the refrigerator for 30 minutes, and then beat again to make it more like a soufflé.
Agar-agar solidifies already at 30-40 degrees. The soufflé turned out to be very tender, in consistency - like whipped cream.
Coated with this cream new year cake top and sides. Sprinkled with almonds and put in the fridge to soak.
Bon appetit!
Since we don't eat eggs and cow's milk, had to invent a new custard. And do step by step instructions with a photo for the preparation of this cream. Now my vegetarian cakes have become even more tender and tastier.
Since we live in Malaysia, I made the cream in Asian style. What makes me happy here is that you can safely do without milk, sour cream or eggs, and with such an abundance of products, simply replace milk, cream or sour cream in all recipes with something no less tasty.
And I needed custard for a cake. I will make a reservation that our kitchen is simple: only gas stove, a blender and a refrigerator from technical equipment, a chic house, but we didn’t buy anything extra, we wrote about this in our blog Storeys.ru. Therefore, I had to make do with the available equipment. In a separate post you can read the recipe for cake layers without an oven. In general, it turned out to be a Napoleon cake with custard coconut cream.
In the course of cooking, even two recipes for custard without eggs and milk turned out.
Custard without eggs from coconut cream with vegetable oil. Economical option
Required products
Coconut cream with a fat content of 15% - 150 ml. Coconut milk and cream contain quite a lot of calcium, which surprised me, and coconut flakes, of course, too. You can view .
Wheat flour - 1 tablespoon.
A mixture of rice and corn flour - instead of starch, starch is also suitable, but I did not have it on hand;
Sugar - 1 cup (about 150 g)
Refined vegetable oil (was palm oil) - 1 cup (about 200 ml), can be replaced with vegetable fat, but did not notice the difference, solid or liquid butter added to the custard.
For the first time, I added coconut flakes to the cream for density, and vegetable oil for fat content. Another time I did without coconut flakes and vegetable oil, it turned out very tasty.
For the second recipe, you will need agar-agar, literally a teaspoon of powder, 5 g, no more.
Cooking method
We take coconut cream. There were 200 g in the bag, but we have plenty of people who want to cook something tasty. This time, as it turned out already at the table, the son prepared himself a coconut cream drink. And I have about 150 ml of 15% cream left.
I diluted them with warm water to 2 cups (about 400 ml), poured one cup into a saucepan, and diluted flour in the second.
It is more convenient to dilute flour in milk in a blender or whisk. I poured the coconut cream into a blender, added a tablespoon of wheat flour and half a tablespoon of corn and rice flour (instead of starch). Looking ahead, I will say that the cream turned out to be not very thick, like sour cream. You can if you want thicker, then you should increase the amount of flour and starch one and a half times or use agar-agar.
I poured the second cup of cream into a saucepan, added 1 incomplete cup of sugar and brought to a boil, stirring to dissolve the sugar, boiled for a couple of minutes. Then, continuing to stir, she poured the already prepared mixture of cream and flour into the boiling cream in a thin stream, and boiled, stirring for another 5 minutes, until the cream brewed and thickened.
Cooled to a more or less warm state and poured into a blender, began to beat, while pouring vegetable oil in a thin stream. After whipping, I placed it in the freezer right in the glass of the blender, because after cooling I planned to beat it again, for airiness.
Cream came out about 3 cups. 2 of them went to lubricate the cakes, and from the third cup I made a cream soufflé.
This amount was enough for 1 small cake, the dough for which took 300 g of flour.
The second time I made a cake for the Chinese New Year, everything turned out even tastier, and I offer the second option.
This time the cream was prepared for cakes from 1 kg of flour. It turned out 2 small cakes, it was possible to make one large one.
Eggless Custard with Coconut Cream
Required products
Products
Coconut cream - 500 ml
Sugar - 1 cup, 200 g
Wheat flour - 2 tbsp. spoons
Corn flour or starch - 1 tbsp. spoon
Agar-agar - 5 g, 2 teaspoons
Yes, oil was not needed this time :)
Cooking method
Custard No. 1 for soaking cakes 
Divide the coconut cream in half. 
Pour 1 cup into a blender, add flour, beat. You can add some water. 
Mix the second glass with sugar in a saucepan and bring to a boil, stirring until the sugar dissolves. 
We do not turn off the fire and, continuing to stir, pour the cream mixed with flour into the boiling mixture. 
With constant stirring, the cream is brewed for 2-3 minutes. It turns out not very thick - like condensed milk or sour cream. 
Divide the cream into two equal parts. Cool one part to a warm state and pour into a blender to prepare the second cream, which I called Whipped cream without milk. And with the first cream we lubricate the cakes.
Recipe 2. "Whipped cream without milk." Custard with agar-agar
I smeared the top of the cake with this cream.
Dilute 5 g of agar-agar powder in a small amount of cold water.
Put on the stove, bring to a boil. We mix, of course. The water thickens - so the agar-agar is ready.
We turn on the blender, in which there is already ready-made cream No. 1, pour agar-agar in a thin stream, continuing to beat so that no lumps form. Otherwise, all the charm of the cream will be lost.
You can put the cream in the refrigerator for half an hour and beat again to make it more like a soufflé.
Agar-agar solidifies already at 30-40 degrees. The soufflé turned out very tender, the consistency of whipped cream.
I smeared the cake with this cream on top and sides. sprinkled with almonds and put in the fridge to soak.
Bon appetit! 
A very pleasant, fragrant and tender cream is obtained from these profiteroles. Samo coconut milk I recommend taking high-fat, by the way, do not forget that you can cook it yourself, the recipe is on the site:
A few words about the pulp of coconut. This does not mean coconut flakes, but the pulp that can be obtained from coconut. It should be soft, fresh, fragrant. It must be separated from the brown shell and mashed in a blender. Or use ready-made, frozen.
Ingredients:
:
250 g coconut milk
75 g yolks
75 g sugar
18 g cornstarch 50 g butter
75 g coconut pulp (shredded coconut, but fresh coconut is better)
300 g cream 33%
Choux pastry (for 40-50 cakes):
180 g flour
150 ml whole milk
150 ml water
15 g fine sugar
1 pinch of salt
120 g butter (room temperature)
6 eggs
P r i p o r a t i o n e :
Pour coconut milk into a small saucepan and bring to a boil.
Meanwhile, in a bowl, beat the egg yolks and sugar with a whisk until the mixture turns slightly white. Then add corn starch.
Pour 1/3 of the hot milk into the yolk mixture while whisking continuously.
Then pour everything back into the pot. Stir and put on fire. Cook the cream over low heat, stirring constantly with a whisk, until thickened.
Remove from heat, pour the resulting cream into a bowl and cool for 10 minutes, then add butter, coconut puree. Mix well. cover the bowl cling film, firmly pressing it to the surface of the cream and remove until use in the refrigerator.
Preheat oven to 190C.
Sift flour into a bowl.
Boil water, milk, sugar, salt and butter in a small heavy-bottomed saucepan.
By the time it boils, the butter should be completely melted. If this does not happen, remove from heat and stir the mixture with a wooden spatula until the oil is completely dissolved.
Remove saucepan from heat. Pour in all the flour at once. Thoroughly mix the mass with a wooden spatula so that the flour absorbs all the liquid. Then return the pan to low heat and, stirring vigorously, dry the dough well for 1 minute.
Transfer the resulting dough to a mixing bowl. Install paddle attachment. Knead the dough at medium speed, adding one egg at a time. Add the next egg only when the first is completely dispersed in the dough.
Place the dough into a piping bag fitted with a 10mm nozzle. Place the profiteroles on a baking sheet lined with parchment paper.
Put the oven on for 8-10 minutes - until the moment when the dough begins to increase in size. Slightly open the oven door 2-3 mm to release steam. Continue to cook in the oven ajar until golden brown, about 25-30 minutes, depending on the size of your shu.
Get ready custard balls carefully transfer them to a wire rack and leave to cool completely.
Gentle Coconut Cream:
Chill the cream well.
Place the bowl and whisk in freezer for 30 minutes.
Then remove the bowl, pour in the cream and beat vigorously until stiff peaks form.
Add the whipped cream to the chilled coconut custard and gently fold in with a silicone spatula, from bottom to top.
Assembly:
Collect the cream in a pastry bag. Fill your profiteroles with stuffing. You can pierce the dough with a long and sharp nozzle, or cut off the top cap, then filling the void in the custard balls.
You can sprinkle on top powdered sugar or, lightly smearing the rest of the cream, sprinkle coconut flakes.
I love serving dessert the next day when choux pastry It is well absorbed and softened by the cream.
Happy tea!
Make cake cream at home - it is very easy: especially, coconut cream cake , which consists of only three ingredients. That's why I often cook it with my children. Creamy-coconut taste combined with delicate white chocolate will become great addition for any cake or cupcakes. This one amazing cream the taste is very reminiscent of everyone's favorite Raffaello sweets. Therefore, if you like them too, join us: we will prepare best cream cream and chocolate.
Ingredients:
- White chocolate- 100g;
- cream 33% - 260 milliliters;
- coconut flakes - 30 grams.
. Step by step recipe
So many chocolate coconut cream enough for us to decorate ten cupcakes or for a layer of one cake with cakes with a diameter of 20 centimeters.
- Pour cream with a fat content of at least 30% into a saucepan and add coconut flakes.
- Advice. It is better to take fatty coconut flakes, which contain Coconut oil- it is more tasty and tender.
- Bring the cream to a boil, but do not boil.
- Add the crushed white chocolate to the hot cream and let it melt.
- Advice. If the cream has cooled down a little, and the white chocolate has not yet melted, then you can heat the cream a little more: but, it is very important not to heat the chocolate and cream to a high temperature, otherwise they will curdle.
- The melted mixture of cream and chocolate will acquire a yellowish tint and a uniform texture. Then we shift it to a cool place for several hours: you can prepare the cream in the evening and leave it overnight.
- When the coconut cream for the cake it cools down well, it needs to be beaten with a mixer. Then homemade cream becomes dense and airy, holds its shape well.
- We transfer the finished cream into a pastry bag. And with it we decorate our pastries: a cake or cupcakes.
- Advice. For the white chocolate coconut cream it is better to take a large nozzle for a pastry bag: because a small one, in the form of an asterisk, will quickly become clogged with coconut chips.
- Ready-made cake layers, best of all biscuit, layered with tender, delicious homemade cream .Such a layer is also suitable for meringue: because it keeps its shape, does not melt. So the protein meringue will remain the same crispy and airy.
Also with cream and chocolate cream You can fill and decorate small cupcakes. To do this, make a small depression in the cupcake itself and fill it with cream. In the middle, you can put almonds or hazelnuts, and on top, using a pastry bag with a nozzle, decorate pastries with spiral movements. You can just make a small hat of cream. Top with nuts, shredded coconut or grated chocolate. All that is enough for your imagination. Which confectionery you can also decorate and stuff coconut cream , you can find out on our website "I love to cook."
