Cocoa Cake Coconut Bavaro

Overview

This Bavaro is what my children ordered to eat. I've been making it for a while, but I haven't uploaded the recipe yet because the steps are a bit cumbersome, so I'm too lazy to do it. Coconut-flavored Bavaro, sandwiched with the softness of cocoa cake, surrounded by a circle of super-delicate almond cake, super enjoyable~~

Tags

• baking
• little fresh
• good looks
• almond flour
• cake flour
• cocoa powder
• coconut milk
• corn oil
• egg
• egg white
• egg yolk
• gelatin
• pure milk
• red yeast rice powder
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Let’s make the macaroons first. Mix the almond cake mixture and grind it again with a grinder to make it finer.

   

2. 2 Add the powdered sugar to the egg whites and beat until 6 points. Lift the egg beater until it has a long sharp edge.

   

3. 3 Pour the red yeast almond powder into the meringue.

   

4. 4 Use a rubber spatula to quickly stir to combine.

   

5. 5 Prepare a piping bag with a small round mouth. Place the marzipan into a bag.

   

6. 6 Line a baking pan with oiled paper and squeeze the almond paste into a small circle of about 1.5cm. (It doesn’t matter if it’s not round, because the batter is very thin and will still deform a little when baking.) Preheat the oven to 150 degrees, middle layer, and heat up and down for about 8 minutes. Take out and let cool.

   

7. 7 Next make the cocoa cake: separate the egg whites from the yolks.

   

8. 8 Add corn oil to egg yolks and stir evenly.

   

9. 9 Add milk and stir evenly.

   

10. 10 Sift the cocoa powder and cake flour into the egg yolk batter.

    

11. 11 Sift the cocoa powder and cake flour into the egg yolk batter.

    

12. 12 Add a few drops of white vinegar or lemon juice to the egg whites, add sugar in 3 batches, and beat with an electric whisk until stiff peaks form.

    

13. 13 Add 1/3 of the meringue to the cocoa batter. Use a rubber spatula to quickly stir evenly from bottom to top.

    

14. 14 Pour the mixed cocoa batter back into the remaining 2/3 of the meringue and mix quickly again.

    

15. 15 Pour the cocoa cake batter into a square baking pan lined with greaseproof paper and smooth the surface with a spatula. Gently shake out air bubbles. Preheat the oven to 165 degrees for about 20 minutes.

    

16. 16 Add sugar to the egg yolks and mix well until the color is slightly white.

    

17. 17 Pour the milk, coconut milk and light cream into a saucepan, heat until bubbling around the edges, then turn off the heat.

    

18. 18 Pour the creamy coconut milk mixture into the egg yolks while it's still hot, stirring evenly as you pour.

    

19. 19 Pour the stirred coconut egg yolk liquid back into the cooking pot and heat over low heat again until bubbles appear around the edges. Set aside. (This is the coconut-flavored English cream sauce, the main ingredient for making Bavaro)

    

20. 20 Soak gelatine sheets in cold water until soft.

    

21. 21 Then squeeze out the water, add it to the coconut crème anglaise sauce, and stir until the gelatin melts and is evenly mixed. Serve as Bava liquid.

    

22. 22 Filter the Bava liquid to make it more delicate.

    

23. 23 Prepare the mold (I used a semi-circular 6-piece mold) and pour the coconut Bava liquid into the mold to 1/2 of the height.

    

24. 24 Take a round utensil, slightly smaller than the middle part of the mold, and cut out round cocoa cake pieces.

    

25. 25 Place the cocoa cake slices in the center of the Bavaro in the mold and place in the freezer to quickly freeze for 15 minutes.

    

26. 26 After taking it out, pour the coconut Bavaro until the mold is full and refrigerate until it solidifies.

    

27. 27 After it is completely solidified, remove it from the mold and wrap a hot towel around the bottom of the mold for a while, then you can easily release it. Place the red yeast macaroons tightly around the Bavaro cake and enjoy.