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Almond And Coconut Praline Niukafa Snacking Cake
Made with Almond 55% and Coconut 12,5%
An original recipe by Baptiste Blanc & Nicolas Riveau5 steps
Makes 12 pieces
Recipe Step by Step
Coconut Cake Mix
205g Invert sugar
335g Caster sugar
50g Extra fine almond flour
190g Grated coconut
340g French white pastry flour
20g Baking powder
340g Coconut milk
270g BEURRE LIQUIDE CLARIFIE
Whipped Coconut Praliné
1120g PRALINE AMANDE 55% ET COCO 12
380g BAHIBE LACTEE 46%
210g Caster sugar
70g Coconut liqueur 21°
675g Caster sugar
210g Invert sugar
440g Coconut purée
300g Invert sugar
55g Gelatin powder 220 Bloom
110g Water for the gelatin
1200g BAHIBE LACTEE 46%
120g Grape seed oil
210g ECLAT D'OR
Assembly and finishing
Make the syrup and glaze, then set aside.
Prepare the whipped praliné. Leave to set.
Make the coconut marshmallow. Use a piping bag with an 8mm nozzle to pipe out drops onto a silicone mat.
Grease the 180 x 45mm cake molds with beurre manié.
Make the coconut cake mix then pour 200g into each mold.
Cover with a sheet of baking paper and a baking tray so that the cakes have a flat top.
Bake at 320°F (160°C) for 25 to 30 minutes.
As soon as they are out of the oven, steep the cakes in syrup. Freeze and turn out.
Use a piping bag with a V-cut nozzle to pipe out a zigzag line of approx. 100g of whipped praliné, taking care to run slightly over the edges.
Use a spatula to trim away any excess whipped praliné around the cake for a clean edge.
Dip in the glaze, then sprinkle with a little grated coconut before it sets.