Coconut snowball cake

Pastry recipe
Andres Lara

Andres Lara

Pastry Chef
Born in Chicago of Colombian parents, Pastry Chef Andres Lara enjoyed a multicultural upbringing which embraced his Latin heritage and set the stage for his multinational pastry career. It was during ...
  1. Coconut cake batter

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 105 g
    • Almond powder - 280g
    • Maizena® - 45g
    • flour T45 - 35g
    • Egg yolk - 30g
    • Egg white - 110g
    • Butter - 175g

    1. Combine almond, coconut, icing sugar, cornstarch and flour.
    2. Add egg yolks, Coconut puree and 220g egg whites.
    3. Fold in meringue. And lastly melted butter.
    4. Rest batter in fridge for 2 hours.
    5. Pipe batter into mold, insert Gelee. Pipe batter.
    6. Bake 160°C with double tray.

    In this step

  2. Raspberry Gelee

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 265 g
    • Frozen fruit purée 100% : Lemon - 20 g
    • Water - 40g
    • xanthan - 1,5g

    1. Combine purees + water.
    2. Combine dry ingredients.
    3. At 40°C add dry and bring to boil.
    4. Pour into 5mm Frame. Cut and set aside.

    In this step

  3. Lime Marshmallow

    Ingredients

    • Frozen fruit purée 100% : Lime - 130 g
    • Frozen fruit purée, sugar added : Coconut - 120 g

    1. Cook sucrose + invert sugar#1 + Cocopuree and Coconut puree to 110°C.
    2. Pour over the invert sugar#2 and gelatin mass.
    3. Whip to 45-50°C and add citric acid solution.
    4. Pipe into molds and insert Coconut cake.

    In this step

  4. Finish

    1. Dessicated coconut.
    2. Good quality Pandan extract A/N.

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