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cocooandcurls coconut cashew ganache pie recipe antillian

Rainbow cake with cashew, coconut and chocolate

door Linda Terrizzi

In the YouTube video I made together with Rovanny Frans (Cocoo and Curls), you could see this special cake. He was entirely inspired by Rovanny's person: coconut and chocolate curls because of his name, cashew nuts because of his Curaçaose roots and rainbow cake for its exuberant and colorful personality.

Do you want to make the cake yourself? Then here's the recipe:



INGREDIENTS:

CAKE:

  • 450 gr wheat flour
  • 400 gr sugar
  • 6 eggs
  • 150 ml coconut milk
  • 150 gr grated coconut
  • 100 ml sunflower oil
  • 1 bag of baking powder (16 gr)
  • a cap of coconut essence
  • a cap of almond essence
  • food coloring

FILLING:

GANACHE:

  • 50 gr dark chocolate
  • 2 tablespoons of whipped cream

PREPARATION:

First mix all the dry ingredients for the cake.



Then add the coconut milk, the oil, the eggs and the essence at the same time.

Stir the mixture until you have a homogeneous batter.

Divide the batter between 6 dishes and color each dish with a different color.

The colors I used were red, yellow and blue. I mixed these to get green, purple and orange.



Put 2 layers of batter in a greased baking tin of about 22 cm.

So you get 3 layers of cake of 2 colors each.

Bake the cake in a preheated oven at 30 degrees for 160 minutes.

cocooandcurls coconut cashew ganache pie recipe antillian


To fill:

When the cake has cooled, you can fill the layers with cashew cream.

Lubricate the cake with this and decorate it with extra tufts of the cashew cream.




ganache:

To make the ganache, melt the chocolate together with the whipped cream over low heat.

When the mixture is melted and smooth, put it in a piping bag (or ziplock bag).

Cut a very small tip of the piping bag and pipe beautiful curls of the ganache on the cake.

Let the ganache (together with the cake) stiffen in the fridge for at least 2 hours.

Enjoy!


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