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Ekaterina
Nefedova
Nefedova
at-home pastry chef
Moscow
Moscow
Pastry art for me is a hobby that has become a part of my life, my favorite job.
My profession is fashion design. Besides, I had been making ceramics for 10 years, teaching for 10 years too. After becoming a mother, I have devoted myself to the pastry art; all my creative abilities come in handy with it.
COCOSITTA CAKE
Ingredients
-
Chocolate sponge cake
- GRANDPRO Cake margarine 120 g
- Sugar 300 g
- Wheat flour 250 g
- Milk 300 g
- Cocoa 85 g
- Eggs 2 pcs
- Salt 1 tsp.
- Baking soda 1 tsp.
- Vanillin 1 tsp.
- Filling 1
- Milk 30 g
- Sugar 20 g
- Shredded coconut 80 g
- GRANDPRO Cream margarine 15 g
- Filling 2
- Milk 10 g
- Chocolate 100 g
- GRANDPRO Cream margarine 20 g
- Cream
- Mascarpone 700 g
- Powdered sugar 70 g
- Soaking
- Condensed milk 20 g
- Hot water 200 g
cooking
Chocolate sponge cake
- Pre-melt GRANDPRO Cake margarine.
- Combine all the ingredients, stir well.
- Pour the dough into two 18-cm diameter molds. Bake at 180˚C for 40–45 minutes.
Filling 1
- Preheat milk, dissolve sugar in it.
- Add shredded coconut and GRANDPRO Cream margarine.
- Bring to boil; cook for 1 minute stirring constantly. Cool it down.
Filling 2
- Preheat milk, add chocolate and GRANDPRO Cream margarine.
- Stir well until completely dissolved. Cool to room temperature.
Cream
- Mix mascarpone with powdered sugar for 1 minute.
- Put the cooked cream in a pastry bag.
Assembling the cake
- Cut each sponge cake in half lengthwise, soak with condensed milk and hot water mixture.
- Alternate fillings 1 and 2. Apply the cream evenly to the fillings.
- Put the assembled cake in а refrigerator for at least 3 hours, preferably overnight. Enjoy the cake!