Soft fruity almond and coconut cake

Pastry recipe
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Cookie mixture


    • Water - 17g
    • Dessicated coconut - 50g
    • Hazelnut (powder) - 50g
    • Flour T55 - 107g
    • Yeast - 2,5g
    • Butter - 148g
    • Brown sugar - 65g
    • Caster sugar - 65g
    • Salt - 2g
    • Egg - 36g
    • Oat flakes - 62g
    • Milk chocolate 40% - 75g

    Soak the oat flakes in water.
    Mix the grated coconut, hazelnuts and chopped dairy couverture.
    Lightly mix the softened butter with the sugar and brown sugar.
    Add the eggs, flour and dry ingredients.
    Spread between two sheets and cut according to the stainless-steel bar sizes 16.5 x 3 cm.

  2. Raspberry and Blackcurrant Jelly


    • Frozen fruit purée 100% : Raspberry - 410 g
    • Frozen fruit purée, sugar added: Blackcurrant - 210 g
    • Frozen fruit purée 100% : Lime - 40 g
    • Caster sugar - 95g
    • Gellan - 7g

    Mix the caster sugar with the gellan.
    Heat the purees.
    Add the sugar and gellan mixture and bring to the boil once.
    Pour into a frame (40x20), cool and cut into 1.5 x 18 cm strips.
    Cut to create cubes for the decoration.

    In this step

  3. Vanilla Soft Sponge mixture


    • Almond paste - 250g
    • Egg - 110g
    • Potato starch - 20g
    • Flour T55 - 8g
    • orange peel (dices) - 1/2
    • Yeast - 1g
    • Butter - 87g
    • Egg white - 37g
    • Caster sugar - 20g
    • Almond powder - 25g

    Use the flat beater to mix the marzipan with 1/3 of the eggs.
    Add the orange peel, starch, ground almonds, flour and baking powder.
    Add the remaining eggs gradually, not too firmly and set aside.
    Beat the egg whites until stiff with the sugar and fold into the 1st mixture.
    Add some of this mixture to the melted butter and mix it all together.

  4. Raspberry and blackcurrant compote


    • Soft fruity almond and coconut cake > Etape (previous revision) > produits (previous revision) - 100 g
    • Frozen fruit purée, sugar added: Blackcurrant - 25 g
    • Frozen fruit purée 100% : Raspberry - 25 g
    • Caster sugar - 75g
    • Pectin NH - 3g
    • Glucose - 10g

    Heat the purees with the raspberry pieces and glucose.
    At 40°C, mix the sugar and pectin together.
    Bring to the boil and cool at 4°C.
    Pipe over the surface of the soft sponges and add the milk chocolate wafer.

    In this step

  5. Finishing

    Textured milk chocolate wafers, concentrated chestnut, broken meringues and candied chestnuts.

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