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Coconut Bienmesabe: A tribute to traditional delights with a creamy twist

Coconut Bienmesabe: A tribute to traditional delights with a creamy twist

Discover the exquisite Coconut Bienmesabe, an adaptation of a beloved dessert that marries the tropical richness of coconut with a tender, airy cake. This rendition elevates the traditional recipe with sumptuous layers of whipped cream and silky Italian meringue, making it a sophisticated treat for any dessert lover.

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Why you'll love it: This dessert offers a symphony of textures and flavors. The soft, fluffy sponge cake is generously drenched in coconut-infused syrup, ensuring every bite is rich and satisfying. The whipped cream adds a creamy, velvety layer, while the Italian meringue introduces a light, airy finish. This is a dessert that perfectly balances sweetness and texture.

Perfect occasion: This Coconut Bienmesabe is ideal for celebrations, whether it's a family reunion, a festive occasion or a special dinner. It's particularly suited to summer events, where the cool, creamy layers provide a refreshing respite from the heat. Serve it chilled as a delicious finish to any meal.

Decorating Tips:

  • replaces the word nice with emptyp the meringue topping with a light sprinkle of cinnamon to add warmth and spice, enhancing the coconut flavors.
  • Consider adding toasted coconut flakes to the edges of the cake for extra crunch and a professional look.
  • A few sprigs of mint or small edible flowers can add a touch of color and elegance to this creamy dessert.
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Ingredients:

  • For the sponge cake:
    • 6 eggs
    • 180 grams of sugar
    • 180 grams of flour
  • For humidification:
    • 40 grams of flaked coconut
    • 500 ml of water
    • 390 grams of sweetened condensed milk
  • For the whipped cream:
    • 350 grams of heavy cream (more than 35% fat)
    • 2 tablespoons of sugar
    • 2 tablespoons coconut liqueur or flavoring
  • For the Italian meringue:
    • 200 grams of sugar
    • 100 ml of water
    • 4 egg whites
  1. Prepare the sponge cake:
    • Preheat the oven to 180°C. Butter and flour a 30 cm oval mold or a 30×20 cm rectangular mold.
    • Beat the eggs with the sugar until they form a ribbon-like texture. Gently incorporate the sifted flour in two to three additions.
    • Pour the batter into the prepared pan, filling it three-quarters full. Smooth the surface and immediately bake for 30 to 35 minutes. Unmold slightly warm.
  2. Moisten the cake:
    • Mix the coconut flakes with water in a blender. Add the sweetened condensed milk and heat the mixture.
    • Return the biscuit to the mold, prick it with a fork and pour half of the hot coconut liquid over it. Once absorbed, add the rest of the liquid, making sure the cake is well soaked.
  3. Make the whipped cream:
    • Whip the heavy cream with the sugar and coconut liqueur until stiff peaks form. Distribute evenly on the damp sponge.
  4. Prepare the Italian meringue:
    • Cook the sugar and water in a clean saucepan to make a syrup. When it reaches the soft ball stage (around 119°C), slowly pour it into the beaten egg whites, whisking continuously until they are cold and stiff.
    • Spread the meringue on the whipped cream layer.
  5. Final touches:
    • Garnish with a pinch of cinnamon and refrigerate until ready to serve.

Enjoy this luxurious Coconut Bienmesabe, a dessert that masterfully combines moist cake, rich flavors and creamy textures!

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