Luca Montersino's Karaibi cake - recipe with photo on Mcooker: best recipes

Cake "Karaibi" by Luca Montersino

Category: Confectionery

Kitchen: italian

Ingredients
Chocolate jelly:
protein	65 gr.
sugar	30 gr.
milk	160 g
gelatin	6 gr.
dark chocolate 64% cocoa	80 gr.
Dacquoise with coconut and pistachios:
protein	65 gr.
sugar	160 g
coconut flakes	65 gr.
powdered sugar	65 gr.
pistachios, ground into flour	65 g
Chibouste cream with coconut:
yolk	160 g
sugar	50 gr.
starch (preferably corn)	30 gr.
coconut pulp, ground with coconut liquid or coconut milk	250 gr.
gelatin	12 gr.
protein	220 gr.
sugar	190 g
White chocolate	50 gr.
for registration:
pistachios (chopped coarsely)
coconut flakes
raspberry
raspberry jelly
raspberry jelly:
raspberries (grind in a blender and rub through a sieve so that there are no seeds)	100 g
sugar	1 tbsp. l.
gelatin	3 gr.
Italian meringue or wet meringue	200 gr.

Cooking method

Unusually tasty, very tender, aromatic, absolutely non-greasy and light cake without flour! try it!
1.chocolate jelly:
Soak gelatin in cold water, mix yolks with sugar.
Pour into the heated milk in a thin stream into the yolks, with constant stirring with a whisk.
return the mixture to the fire and whisk intensively to heat up to 85 "C. Carefully! the cream can turn into an omelet with more heat!
remove the mixture from heat, add chocolate and stir until smooth, then add squeezed gelatin and mix well again.
place in a mold 24 cm in diameter covered with foil, allow to completely harden, and then freeze.
2... Dacquoise with coconut and pistachios:
prepare pistachio flour, for this, place not salted pistachios with sugar. powder into a blender and grind until flour.
mix the resulting "flour" with coconut flakes.
Stir the proteins with sugar and constantly stirring with a whisk to heat to 45 "C. then beat with a mixer until stable peaks.
combine in three steps with the coconut-pistachio mixture, gently stir with a spatula by folding.
on baking paper, draw 2 circles with a diameter of 23 cm.Place the dough in a culinary bag (syringe) and plant two cakes starting from the center.
bake in preheated to 180 "With the oven 12-15 minutes. focus on your oven !!!
3. Chibouste cream with coconut:
heat the milk, mix the yolks with sugar (50 gr.) and starch.
When the milk starts to boil, add all the whipped yolks to the milk at once. The yolks will rise to the surface of the milk. Do not interfere, let the mixture reach a state where the milk starts to boil, that is, the milk starts to come out, as it were, between the sides of the pan and the eggs, and funnels form in the center. At this point, stir the yolks with milk with a whisk until a homogeneous mass is formed, literally even less than a minute, remove from heat.
immediately add cocoa butter (chocolate) and pre-soaked in cold water and squeezed gelatin, stir well.
immediately add white chocolate and squeezed gelatin, previously soaked in cold water, stir well.
Mix proteins with sugar and constantly stirring with a whisk to heat to 45 "C. then beat with a mixer until stable peaks.
combine in three steps with the custard, while still hot, gently stir with a spatula by folding.
4. Assembly:
place the ring 26 cm in diameter (it should be larger in diameter than the chocolate jelly and cakes!) on the dish.
place one dacquoise cake inside and cover with cream.
top with chocolate jelly
on it the 2nd cake.
fill everything with the remaining cream and place in the refrigerator overnight.
5. raspberry jelly:
heat a little raspberry puree and dissolve in it the gelatin previously soaked in cold water and squeezed out, combine with the remaining puree and sugar, stir well.
place in a mold 24 cm in diameter covered with foil, allow to completely harden, and then freeze.
put the jelly on top of the cake
Fold the Italian meringue into a culinary bag and decorate the edge of the cake in the form of feathers.
decorate the cake with raspberries and ground pistachios, the sides of the cake with coconut.
coconut milk recipe:
coconut flakes 250 gr.,
water 600 ml.
Bring water to a boil in a saucepan,
fall asleep coconut
and, stirring, bring to a boil.
We remove from heat and set aside for half an hour.
Then puree with a blender
and put on a sieve (or gauze).
it turns out 450 ml. fragrant coconut milk.
Italian meringue recipe:
40 gr. water
180 g Sahara
3 egg whites, room temperature
Heat sugar mixed with water until boiling (syrup temperature 115 ". If there is no thermometer, then cook for 3-4 minutes.) Beat the whites in parallel until stable peaks.
continue to cook the syrup until 125 ". until a soft ball (drip into a glass of water. the syrup shrinks to form a soft ball)
in a tiny stream, without ceasing to beat the whites, add the ready-made boiling syrup and beat until the meringue cools down! it turns out smooth and shiny.
the recipe for wet meringue cream is on our website.