Coconut cream kittens

Name: Coconut cream kittens
Cook time: 2 h 30 min
Total time: 6 h 30 min
Yield: 12
Ingredients: 4 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g Sugar; 100 g Flour; 50 g ground almonds (without skin); 2 Springforms (10 and 15 cm Ø each); baking paper; 20 g white roll fondant; 5 sheets white gelatine; 150 g white couverture; 1 can(s) (400 ml each) unsweetened coconut milk; 500 g Whipped cream; 60 g Passion fruit spread (alternatively apricot); 100 g flake; 60 g pink roll fondant; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Kitty, kitty, come here, you sweet piece of fine almond sponge cake with coconut mousse and passion fruit spread

COOK TIME
150 mins

TOTAL TIME
390 mins

Ingredients

Servings: 12

4 Eggs (Gr. M)
7-10 Tbsp Salt
100 g Sugar
100 g Flour
50 g ground almonds (without skin)
2 Springforms (10 and 15 cm Ø each)
baking paper
20 g white roll fondant
5 sheets white gelatine
150 g white couverture
1 can(s) (400 ml each) unsweetened coconut milk
500 g Whipped cream
60 g Passion fruit spread (alternatively apricot)
100 g flake
60 g pink roll fondant
7-10 Tbsp Cling film

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottoms of the springform pans with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, adding sugar. Add the egg yolks with 1 tbsp. hot water, continue beating briefly. Mix flour and almonds, fold into the egg foam mixture with a whisk. Fill both moulds to the same height, smooth them down. Bake in a hot oven for 20-30 minutes (test with sticks!). Remove the biscuits and let them cool down.
2
For the ears, cut the white fondant in half. Shape each into drops and spread flat between the foil. Form into cat ears and leave to dry for approx. 2 hours.
3
For the cream, soak gelatine in cold water. Chop the chocolate coating. Bring coconut milk to the boil and remove from the stove. Squeeze the gelatine and dissolve in the hot coconut milk. Add couverture and melt while stirring. Let it cool down to room temperature, stirring occasionally. Whip cream until stiff. Fold into the coconut cream as soon as it starts to gel.
4
Cut each biscuit twice horizontally. Spread the two lower bases each about 1 cm thick with coconut cream. Spread 1-2 tablespoons of fruit spread on each. Place the middle sponge cake bases on top, also spread the cream and fruit spread on top. Place the top sponge cakes on top. Spread the rest of the coconut cream all around both cakes and refrigerate for about 2 hours.
5
Sprinkle the cake with grated coconut, leaving the middle of the larger cake free at the top. Place the larger cake on a cake platter and place the smaller one in the middle.
6
Roll out pink roll fondant approx. 2 mm thin. Form into a bow and a 1 cm wide collar (approx. 34 cm long). Place the necklace with the bow at the bottom of the small cake. The cat ears
7
Spread the cream evenly. To do this, spray spirally onto the floors with a piping bag and spread
8
Spread the rest of the cream all around with a dough card
9
Fold over 1 x left, 1 x right: Form the perfect bow from a strip of fondant (approx. 1 x 12 cm)