Clementine cake with coconut cream

Clementine and Coconut Cream Cake

A delicate cake with enticing flavors of clementine and a fine coconut cream is the perfect dessert to conclude a festive meal or to bring a touch of joy to ordinary days. This recipe will not only impress your guests but will also become a family favorite. Let’s embark together on this culinary journey!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 12

Ingredients

For the sponge:
- 5 eggs
- 1 ½ cups sugar (divided)
- 1 ¾ cups flour
- 100 ml milk
- 50 ml oil
- 2 teaspoons cognac
- 1 teaspoon vanilla extract
- 10 g baking powder

For the cocoa cream:
- 4 eggs
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 20 g butter
- juice from ½ orange

For the coconut cream:
- 900 ml milk
- 1 egg
- 6 heaping tablespoons cornstarch
- Zest from 2 oranges
- 3 tablespoons sugar
- 100 g coconut flakes (fine)
- 10 g butter (optional)

For decoration:
- 200 ml whipped cream
- Clementines (for garnish)

Preparation of the Sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. This is an essential step as we will beat the egg whites to achieve a fluffy and airy sponge.

2. Beating the egg whites: Using a mixer, beat the egg whites until foamy. Gradually add 1 cup of sugar and continue beating until you achieve a firm and glossy foam.

3. Preparing the yolks: In a separate bowl, beat the yolks with ½ cup of sugar until the mixture triples in volume and becomes creamy.

4. Adding wet ingredients: To the yolk mixture, add the oil, milk, cognac, and vanilla extract. Continue mixing until everything is well incorporated.

5. Incorporating the flour: Sift 1 cup of flour into the yolk mixture and mix with the mixer until smooth.

6. Adding the egg whites: Add 3 tablespoons of the egg white foam to the yolk mixture, gently folding with a spatula. Then, incorporate the remaining egg whites, being careful not to lose the air in the mixture.

7. Flour and baking powder: Sift the remaining flour mixed with baking powder into the mixture and gently fold with the spatula.

8. Baking the sponges: Pour the mixture into a baking pan lined with parchment paper (24 cm in diameter) and place the pan in a preheated oven at 180°C. Bake the sponge for 25-30 minutes, doing the toothpick test to check if it’s done.

Preparation of the Cocoa Cream

1. Beating the eggs: In a bowl over a double boiler, beat the eggs with the sugar until the mixture thickens. Be sure to stir continuously to avoid curdling the eggs.

2. Adding cocoa and juice: Once the mixture has thickened, remove the bowl from heat, add the cocoa powder and orange juice, stirring vigorously until you achieve a smooth cream.

Preparation of the Coconut Cream

1. Mixing the cornstarch: In a bowl, mix 100 ml of milk with the cornstarch. Bring the remaining milk to a boil in a saucepan.

2. Adding the ingredients: When the milk comes to a boil, add the sugar, beaten egg, and mix well.

3. Thickening the cream: After 5 minutes, add the dissolved cornstarch mixture and stir continuously until the mixture thickens. Remove from heat, add the butter, orange zest, and coconut flakes, mixing with a spoon.

Assembling the Cake

1. Cutting the sponge: Once the sponge has completely cooled, cut it into 3 equal layers.

2. Assembling the cake: Line a removable cake pan with parchment paper. Place the first layer of sponge, pour the warm coconut cream on top, then place the second layer of sponge. Cover with cocoa cream, and finally place the last layer of sponge.

3. Cooling: Let the cake chill in the refrigerator for a few hours so that the layers combine perfectly.

4. Decorating: Once the cake has set, remove it from the pan and invert it onto a serving platter. Decorate with whipped cream and slices of clementine for an attractive look and fresh aroma.

Useful Tips

- Choosing ingredients: Use fresh ingredients, especially eggs, for better taste. Buy juicy clementines to add extra flavor to your dessert.

- Alcohol-free option: If you prefer a non-alcoholic dessert, you can omit the cognac, and the cake will be just as delicious.

- Sweetening: Adjust the amount of sugar according to your preferences. You can use brown sugar for a richer flavor.

Frequently Asked Questions

- Can I use other citrus fruits? Yes, you can replace the clementines with oranges or lemons, but the taste will be different. Choose the fruit you like best!

- How can I store the cake? The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.

- Is this a vegan recipe? This recipe is not vegan due to the eggs and milk. You can experiment with egg substitutes and plant-based milk to create a vegan version.

Delicious Pairings

This clementine and coconut cream cake pairs perfectly with a cup of green tea or a refreshing lemonade. Additionally, for a moment of indulgence, you can enjoy a slice of cake alongside a glass of sparkling white wine.

Nutrition

This cake is rich in carbohydrates from sugar and flour, but it also provides a source of healthy fats from oil and butter, as well as protein from eggs. Additionally, clementines contribute a dose of vitamin C, beneficial for the immune system.

Try this recipe and enjoy every slice! Don’t forget to share this delicacy with your loved ones, as a dessert is always better when enjoyed in the company of those who matter. Enjoy!

 Ingredients: Base: 5 eggs, 1 and 1/2 cups of sugar, 1 and 3/4 cups of flour, 100 ml of milk, 50 ml of oil, 2 teaspoons of cognac, 1 teaspoon of vanilla essence, 10 g of baking powder. Cocoa cream: 4 eggs, 3 tablespoons of sugar, 2 tablespoons of dark cocoa, 20 g of butter, juice from 1/2 orange. Coconut cream: 900 ml of milk, 1 egg, 6 heaping tablespoons of cornstarch, zest from 2 oranges, 3 tablespoons of sugar, 100 g of shredded coconut (fine), 10 g of butter (optional). Decoration: 200 ml of whipped cream, clementines.

 Tags:  clementine cake rooster