Coconut milk foam
8
Place the gelatin sheets in cold water to rehydrate them.
9
Heat the coconut milk in the microwave then add the drained gelatin.
If the gelatin has difficulty dissolving, return the bowl to the microwave for a few seconds and mix. You should obtain a fluid cream without lumps.
10
At the same time, pour the cream, mascarpone, vanilla, grated coconut and icing sugar into a very cold bowl. Whip everything at speed 1 then 30 seconds at speed 2 and increase to high speed until doubled in volume. The total whipping time should not exceed 4 minutes.
Assembly
11
Cut the sponge cake into two equal parts. Pour a first layer of coconut milk foam and spread with a spatula.
12
Take the chocolate ganache out of the freezer (or from the spread). Cut so that the dough is the size of the cake then place it on the first layer of mousse. Then pour the second layer of mousse. Close with the second sponge cake and refrigerate overnight.
13
The next day, make the frosting.
Icing
14
Break the chocolate into pieces and melt it in a bain-marie. The temperature should not exceed 55°C or melt in the microwave in 20 second increments and mix gradually until the chocolate melts completely.
15
Once the chocolate has melted, add the oil. Remove the cake from the refrigerator and place it on a rack using two large spatulas.
16
Using a tablespoon, start by drizzling the glaze over the sides. Then pour everything into the center and tap the dish to remove excess chocolate. Sprinkle with coconut and refrigerate for 15 to 20 minutes. This will allow the chocolate to set.
17
Take out the cake and enjoy chilled.
CATEGORY
I took some photos while creating my recipe. These will help you when you make this Kinder Pingui coco yourself .
Below are the first steps to making the chocolate sponge cake. Mix the eggs and sugar. Then add all the dry products.
Once the sponge cake is ready, pour it into a sponge cake mold and bake (photo 1 top left). While the sponge cake is cooking, prepare the coconut milk mousse (photos 2 to 4).
Once the preparations are ready, cut the first sponge cake using a rectangular frame and place a layer of coconut milk mousse (photo 5). Then add a layer of chocolate spread or ganache before pouring in a layer of coconut milk mousse again (photo 6).
To finish, place the last layer of sponge cake (photo 7) then ice everything (photo 8).
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