Coconut Blueberry Snowball Cake
Source: https://www.oldenburger-professional.com/coconut-blueberry-snowball-cake
Total time
35 Minutes
Difficulty
advanced
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Sponge Cake: |
||
| 4 | eggs, size L | |
| 100 | g | fine caster sugar |
| pinch of salt | ||
| 40 | g | finely grated coconut |
| 100 | g | all purpose flour, sifted |
For the Cream: |
||
| 1.3 | Liter | Oldenburger Performance Whipping Cream, 35% fat |
| 125 | ml | coconut syrup |
| simple syrup | ||
For the Garnish: |
||
| 250 | g | fresh blueberries |
| grated coconut multi-toned | ||
| blue sugar pearls | ||
preparation
Preeheat the oven to 170°C without fan and 10%
humidity. Put the eggs, sugar and salt in the mixing
bowl of the planetary mixer and blend at low speed
for one minute. Increase the speed to full and beat
for 10 minutes until very fluffy and light in colour.
Gently fold in the coconut and flour. Place the
sponge mix in a paper-lined 18 cm springform and
bake for 35 minutes.
After allowing it to cool on a rack, remove it from
the springform, let cool completely and wrap in cling
film, then refrigerate overnight before proceeding.
Assembly
Beat the Oldenburger Performance Whipping
Cream until soft peaks form, then add coconut
syrup while the machine is running and continue
beating to achieve stiff peaks.
Slice the cake horizontally into four equally thick
layers. Place the bottom layer in a cake ring and
generously brush it with simple syrup. Cover the
bottom layer with blueberries and about a fifth of
the whipped cream. Place the next layer, brush
generously with syrup and add another fifth of the
cream. Repeat with the final two layers and cream,
reserving at least half of the remaining cream for
garnishing. Gently press the cake to even it out.
Chill for three hours.
The Final Touch
Frost and garnish it with the remaining cream and
blueberries. Sprinkle with sugar pearls and coconut.