Coconut Dacoise sponge cake with berries

Step-by-step cooking

1. Step 1:

   

   How to make coconut Dacoise sponge cake with berries? First, prepare the necessary ingredients for the sponge cake. You can prepare almond flour yourself by drying the nuts in a dry frying pan or in the oven, and then grinding them in a coffee grinder. Wash the eggs and dry them with napkins. Remove them from the refrigerator immediately before whipping.

2. Step 2:

   

   Before kneading the dough, take baking paper and draw circles on it with a diameter of 16-17 cm. This volume of dough will make three cakes, so draw three circles of the same diameter. You can cut off the excess paper by stepping back from the edge of the circles 4-5 cm. Or you can leave the paper as it is, as long as it fits on the baking sheet.

3. Step 3:

   

   Prepare the dough. To do this, carefully separate the cooled egg whites from the yolks. We won't need yolks for this recipe, so you can put them aside to use for other purposes: to make homemade mayonnaise, custard, ice cream or anything to your taste. Pour the proteins into a deep bowl and beat with a mixer until a fluffy foam is obtained.

4. Step 4:

   

   Continuing to beat the whites, add fine sugar (35 g) or powdered sugar to them.

5. Step 5:

   

   Beat the whites to firm peaks and until the sugar is completely dissolved.

6. Step 6:

   

   In a separate bowl, sift powdered sugar (90 g) and almond flour.

7. Step 7:

   

   Add coconut flakes to the almond flour.

8. Step 8:

   

   And mix everything thoroughly. By the way, if you wish, if you have large enough coconut chips, you can grind it in a coffee grinder to the state of fine crumbs (I did so).

9. Step 9:

   

   Add the previously mixed almond flour, coconut chips and powdered sugar to the beaten egg whites.

10. Step 10:

    

    And gently mix the dough with a spatula until completely homogeneous.

11. Step 11:

    

    Place a round nozzle with a diameter of 10 mm on the pastry bag and fill it with cream.

12. Step 12:

    

    Starting from the center, place 3 circles on a baking sheet in the form of a twisted spiral.

13. Step 13:

    

    Sprinkle the cakes on top with a small amount of powdered sugar and leave them for 5-7 minutes.

15. Step 14:

    

    After 5-7 minutes, re-sprinkle the cakes with powder and let them stand for another 5-7 minutes. During this time, turn on the oven to warm up to about 150 degrees.

16. Step 15:

    

    Transfer the baking tray with the biscuits to the preheated oven and bake them for 25-35 minutes. The cakes should be covered with a light golden crust. Focus on the features of your oven!

17. Step 16:

    

    Let the biscuits cool slightly on the baking sheet, then transfer them to the grill and leave on it until completely cooled. Coconut sponge cake Dacoise is ready, and you can use it to prepare any desired dessert.

18. Step 17:

    

    As an option, I suggest you make a very tasty and light summer cake out of these biscuits. For the cream, I take cream cheese or soft and tender cottage cheese (when choosing cottage cheese, be careful - it should not be bitter or have a strong sourness). Cream - fat, from 33%. Berries - any. By the way, you can take only cream, without adding cottage cheese or cheese to them. I like to combine them more.

19. Step 18:

    

    Beat the cooled heavy cream with a blender to a density.

20. Step 19:

    

    Cream cheese or cottage cheese whisk with powdered sugar or fine sugar. By the way, if you use cottage cheese, then wipe it through a sieve beforehand, then the cream will turn out more homogeneous.

21. Step 20:

    

    Combine the cheese and cream masses, gently mixing them with a spatula. You should get a very light, moderately sweet cream (you can add sugar to your taste, but do not forget that the cakes themselves are sweet, so do not overdo it so as not to make the cake sugary).

22. Step 21:

    

    The cream is ready, the cakes are completely cooled - you can assemble the cake. Transfer one cake to a flat dish, apply an even layer of cream on it (it is most convenient to do this with a pastry bag with a round nozzle). Put the second cake on top and also apply the cream on it.

23. Step 22:

    

    I advise you to decorate the top cake slightly. To do this, retreating from the edge of the cake about 1 cm, lay out generous mounds of cream in a circle. In the center, apply a layer of cream as shown in the photo.

24. Step 23:

    

    Next, with the back of a teaspoon, make depressions in the cream, heading from the edge to the center. This way we will get a kind of flower. In this form, transfer the cake to the refrigerator for 30-40 minutes. You can leave it there longer so that the cakes are soaked, and the cream is well gripped.

25. Step 24:

    

    Just before serving, decorate the cake with fresh berries and mint leaves.

26. Step 25:

    

    Beautiful birthday cake with Dacoise sponge cake is ready.

27. Step 26:

    

    Bon appetit!