Chocolate coconut cake (kozak sapka)

Chocolate coconut cake (kozak sapka)
Ingredients
sponge cake
  • 8 Piece egg
  • 25 Dekagram (dkg) flour
  • 25 Dekagram (dkg) icing sugar
  • 2 Table spoon (tbsp) cocoa powder
  • 2 Tea spoon (tsp) baking powder
  • 8 Table spoon (tbsp) tepid water
cream
  • 5 Table spoon (tbsp) flour
  • 5 Decilitre (dl) milk
  • 20 Dekagram (dkg) butter
  • 20 Dekagram (dkg) icing sugar
  • 3 Drop rum flavour
glaze
  • 15 Dekagram (dkg) chocolate
  • 15 Dekagram (dkg) desiccated, grated cocnut

season: Whenever

occasion: 4Holidays

origin: Traditional (National&Religious)

Tags

Method

sponge cake

This is a traditional coconut cake served in small pieces. Especially we used to bake it for Christmas.
Preheat the oven for 180 C degree and cover two flat baking pan with parchment paper. Take two large bowls and separate the egg white and yolks. Beat the egg white, than the egg yolks with sugar, water and cocoa until getting foamy texture. Sieve the flour and baking powder. Mold the egg white into the egg yolk mixture and gradually add the flour stirring carefully using a kitchen spoon. At that stage dont use blender otherwise the egg white will be fractured. Mold the sponge cake into the two pan and hand out approx 1 cm thick. Bake the 2 sheets for 15 minutes. Once it ic cooked remove the parchment and let it cool.

cream

Bring to the boil 4 dl milk while remaining 1 dl is mixed with flour knotless. When the milk is boiled add the flour mixture and cook approx 5 minutes until the cream is getting tickish. Set aside to cool. Stir the butter and icing sugar with a blender foamy and gradiously add the cream (after it is cooled down!). Add the rum flavoring preferable.

glaze

Once the sponge cake cooled, cut small rounds, disks with a cookie cutter (diameter 4-5 cm). Than stick 2 disks with cream and grease the outerside as well (except the top and bottom). Plow in grated coconut and place all cakes on a tray. Melt the chocolate above the hot water and grease the top of the cakes using a teaspoon. Store in plastic box in refrigerator up to a week.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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