Nutty.
This coco-nut mini cake is deceiving: you think the coconut will hit you but it’s actually the apple that gives it the taste, coconut is there for the texture.
We have 3 parts to this: the cake (which is actually a meringue with walnuts, which is called a dacquoise), the coconut cream and the apple filling.
The apple filling ingredients - we are starting with the apple filling so it can cool down a bit while we make the cake part
7apples grated in the pan
2 spoons of sugar (if you need them)
Cinnamon
Vanilla sugar (optional)
Dacquoise ingredients (the cake):
4 egg whites (room temperature)
170g sugar
100g walnuts
50g flour
Zest from a lemon
Coconut cream ingredients:
300ml milk
100g shredded coconut
4 eggs yolks (from the dacquoise)
100g sugar
50 g flour
Preheat oven to 350 degrees.
Grate the 7 apples in the pan.
Add 2 spoons of sugar if you like it sweeter, sometimes apples have just enough sweetness. Mine didn’t :).
Stir until there is no more apple zest in the pan - should be about 5-10 minutes.
When the composition is almost “dry” add the vanilla sugar and the cinnamon - vanilla should be added at the end because it's loosing the flavor if its cooked.
Stir, and then let it cool.
The cake part of this mini-cake has 2 layers, which we will take from splitting our dacquoise batter in half and baking it in 2 steps.
First of all, I want you to calm down - everybody gets really excited when they make dacquoise. So deep breaths.
Your 4 eggs should be at room temperature!
Using the fastest speed on your mixer and the whisk attachment, mix the egg whites until white and puffy.
Add 170g of sugar and continue mixing until sugar is dissolved. Add the zest of a lemon along with the sugar too.
Using a spatula (we don’t mix the walnuts because we want to keep the air in the egg whites - also slow long motions), add the 100g of fine chopped walnuts.
Add 50g of flour (with a spatula as well).
In the next step you can put the entire batter and bake for 30min (and then add the rest of the layers and no more baking) - I chose to divide it in half and bake the first half for 10 min. The second half I will add on top.
By now, your dacquoise should’ve baked (in my case it was only 10min).
Spread the apple layer evenly. Then the coconut cream. And in my case, the last layer of dacquoise.
Bake for 30min.
You are welcome.
The third part: the coconut cream- super easy.
Mix the 4 egg yolks from the dacquoise with 100g of sugar and then 50g of flour (slow speed)
Bring 200ml (out of the 300ml - just eye 2 thirds, it doesn’t really matter) milk close to a boil and add the 100g of shredded coconut. Let it cool a bit and stir.
The other 100ml add over the egg yolks and stir.
Bring the pot with coconut/milk over the fire and pour the egg mixture over it. Stir over very low heat until the cream thickens. Then let it cool a bit.
If you need to buy the main ingredients (the rest you should have):
