Cocomac Cake
Cocomac cake is a refined dessert that combines the delicate flavors of coconut with the crunchy texture of poppy seeds, resulting in a delicious and surprising treat. This recipe is perfect for special occasions or to pamper your family with an extraordinary sweet. Start preparing this savory cake and enjoy an unforgettable moment in the kitchen!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 16 servings
Necessary ingredients:
For the base:
- 8 egg whites
- 200 g sugar
- 2 tablespoons flour
- 1 packet baking powder
- 50 g poppy seeds
- 150 g coconut
For the dobos sheet:
- 2 eggs
- 4 tablespoons sugar
- 2 tablespoons water
- 4 tablespoons flour
For the cream:
- 8 egg yolks
- 300 g sugar
- 2 tablespoons coffee
- 150 ml milk
- 300 g butter
For the glaze:
- grated chocolate
Preparation method:
1. Start by preparing the base. Preheat the oven to 180 degrees Celsius. In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a glossy meringue. This step is essential for obtaining an airy texture.
2. Carefully fold in the poppy seeds, coconut, flour mixed with baking powder, gently mixing with a spatula to avoid losing air in the mixture. Pour the mixture into a greased and lined 22x32 cm baking tray. Bake for about 25 minutes, or until the base is firm to the touch.
3. While the base is baking, prepare the dobos sheet. In another bowl, beat the egg whites with a mixer, gradually adding the sugar until you obtain a firm foam. Add the water and egg yolks, mixing gently. Finally, fold in the flour, being careful not to form lumps. Pour the mixture into the same tray, lined with a new baking sheet, and bake for 15-20 minutes.
4. For the delicious cream, mix the egg yolks with the sugar and coffee dissolved in 1 tablespoon of hot water. Transfer the mixture to a double boiler and cook, stirring constantly, until thickened (about 30 minutes). Let the cream cool completely, then gradually incorporate it into the whipped butter.
5. Assembling the cake: on a platter, place the base, followed by half of the cream, then the dobos sheet, the remaining cream, and finally sprinkle grated chocolate on top.
6. Let the cake chill in the refrigerator for at least 2 hours before cutting it into rectangles. This resting time allows the flavors to blend perfectly and the cake to maintain its shape.
Serving suggestions: You can serve Cocomac cake with warm chocolate sauce or a scoop of vanilla ice cream for a delicious contrast.
Possible variations: Instead of poppy seeds, you can try adding ground almonds or walnuts for a different texture. You can also enhance the cream with vanilla essence for an even more refined taste.
This poppy seed and coconut cake recipe is not only simple but also very impressive, perfect for delighting your guests. I encourage you to try it and enjoy every bite!
Ingredients: Base: 8 egg whites, 200 g sugar, 2 tablespoons flour, 1 packet baking powder, 50 g poppy seeds, 150 g coconut. Dobos cake layer: 2 eggs, 4 tablespoons sugar, 2 tablespoons water, 4 tablespoons flour. Cream: 8 egg yolks, 300 g sugar, 2 tablespoons cocoa, 150 ml milk, 300 g butter. Glaze: grated chocolate.
