Ciambellone Glassato Yogurt e Cocco Ricetta Facile - Glazed Yogurt and Coconut Cake
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Nuovo Video▶︎ --~--
Il CIAMBELLONE GLASSATO YOGURT E COCCO una Ricetta facile e senza burro. Ecco come fare una deliziosa ciambella allo yogurt, semplicissima da realizzare e particolare grazie ad una golosissima copertura di glassa al cocco. Il video vi sembrerà diverso dagli altri perché ho girato tutto completamente da sola con una camera fissa :) .
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CIAMBELLONE GLASSATO YOGURT E COCCO
RICETTA STAMPABILE ►
INGREDIENTI
3 uova
180 g di zucchero
120 ml di olio di semi di girasole
1 vasetto di yogurt al cocco
280 g di farina
30 g di farina di cocco
30 g di gocce di cioccolato
1 bustina di lievito per dolci
GLASSA:
1 albume
100 g di zucchero a velo
2 cucchiai di farina di cocco
???????? INGREDIENTS ????????
3 eggs
180 g of sugar
120 ml of sunflower oil
1 jar of of coconut yogurt
280 g flour
30 g of coconut flour
30 g of chocolate chips
1 bag of baking powder
ICING:
1 egg white
100 g of powdered sugar
2 tablespoons of coconut flour
♫ Song ♫
Full Time Dreamer
by Christian Marsac
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✉️ Mail Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Mail Marco: marco@fattoincasadabenedetta.it
✉️ Mail Collaborazioni: business@fattoincasadabenedetta.it
???????????? lavora con noi ▶︎
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© MAUI MEDIA SRL
#ciambellone #glassato #ricetta
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The Best Flourless Mirror Glaze Cake | Gluten Free Coconut Cake
This Gluten Free Coconut Entremet Cake is a pastry showpiece, not only thanks to its mirror glaze and perfect lines, but also due to its amazing taste. The recipe of this Flourless Coconut Entremet has been developed with the idea of transmitting the pure flavour of coconut through its textures. Enjoy!
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Strawberry & Coconut Entremet Cake:
Lime & Coconut Dacquoise Cake:
Strawberry & Coconut Mousse Tart:
● Coconut Dacquoise
five egg whites (140g)
½ cup (100g) granulated sugar
3 tbsp (45g) almond flour
4 tbsp (60g) desiccated coconut
4 tbsp (60g) powdered sugar
2 tbsp (35g) cornstarch
● Coconut Ganache
2 sheets of gelatin (4g)
⅓ cup (50g) white chocolate
1 ¾ cup (500g) coconut cream
1 cup (250g) cold heavy cream
● Coconut Cream
¾ cup (234g) coconut cream
⅖ cup (100g) coconut milk
⅓ cup (50g) fresh coconut
⅓ tbsp (4g) xanthan gum
⅖ cup (100g) cold heavy cream
⅓ cup (66g) mascarpone
● White Mirror Glaze
5 ¼ sheets of gelatin (10.5g)
⅞ cup (150g) white chocolate
½ cup (150g) glucose
¾ cup (150g) granulated sugar
⅓ cup (84g) water
⅓ cup (107g) condensed milk
4 tbsp (60g) clear piping gel
titanium dioxide (white food coloring)
● Steps:
1. Preheat the oven to 329°F (165°C).
2. Sift powdered sugar and cornstarch and mix with the coconut and almond flour. Beat egg whites, adding the sugar gradually, until stiff peaks. Gradually, fold in the dry ingredients to the egg whites. Pipe the dacquoise into two 6.5 inch (16 cm) rings and bake for 12-15 minutes.
3. For the Ganache, start by hydrating the gelatin in cold water. Heat coconut cream on medium-low heat, add the gelatin and then pour it gradually over the melted white chocolate. Emulsify with a handmixer. Add the cold heavy cream and mix again. Refrigerate minimum 6h.
4. For the Cream, whip mascarpone & heavy cream on medium speed until soft peaks. Mix coconut cream and fresh coconut and blend. Add the coconut milk and sprinkle the xanthan gum. Blend again and make sure that no coconut pieces are left. Combine it with the mascarpone and cream mixture.
5. Pour the cream over the Dacquoise and top with the 2nd Dacquoise disk. Freeze.
6. For the glaze, hydrate the gelatin in cold water. In a saucepan, bring to a boil over medium heat glucose, sugar and water. Cook until it reaches 217°F (103°C) and then add the gelatin. Pour it over the partially melted chocolate and emulsify with a handmixer until smooth. Add the condensed milk, piping gel and food coloring. Let it cool.
7. Assembly: whisk the ganache on medium speed until soft peaks. Fill a 7 inch/18 cm ring ⅔ full with ganache. Spread it on the sides of the ring too, to avoid air gaps. Insert the dacquoise and coconut cream, press it down gently and remove the ganache excess. Freeze overnight.
8. Use your white mirror glaze at 95-100.5 °F (35-38°C), pouring it all over the top, making sure the entire cake is covered.
● Tips:
1. Pipe the Dacquoise using a piping bag fitted with a 0.5 inch (1.2 cm) plain tip.
2. In order to cool down your glaze to the right temperature, use an ice bath, but you must stir constantly, scraping the sides too, otherwise, due to the gelatin, it will start to harden on the edges. At the same time, stir gently, without forming too many air bubbles. In case that happens, don’t tap the bowl with the glaze on the counter (it will only get worse, causing tens of bubbles on the bottom of the bowl.. trust me, been there, done that), just sieve the glaze and all the bubbles will disappear.
3. Start the recipe one day ahead.
I bake you!
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Toasted Coconut???? Cream Cheese Pound Cake | Vanilla Cream Cheese Glaze | #I'mAGlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Toasted Coconut Cream Cheese Pound Cake with a yummy Vanilla Cream Cheese Glaze topped with toasted coconut.
Watch & Enjoy!????
#PoundCakeQueen???? #ToastedCoconut???? #ThickGlaze
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20-25 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Cream Cheese (Room Temperature)
1/4 C Milk
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Coconut Extract
1 Tsp. Almond Extract
1 Tsp. Creme Bouquet
1 C Sweetened Coconut Flakes
***THICK GLAZE
Powdered Sugar
Cream Cheese
Toasted Coconut
Vanilla Extract
Creme Bouqet
Milk
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Winston-Salem, NC 27116
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HOMEMADE COCONUT CAKE RECIPE
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This Homemade Coconut Cake Recipe is one of the best cakes you'll ever make! It's light and fluffy, the coconut inside gives it a brimming flavor . For Extra flavor, sprinkle shredded coconut. It's been a reader favorite recipe for years and it's one of my families favorites! Tasty with tea or coffee.
1/2 Cup Softened butter(113g)
1/2 Cup Coconut milk(118ml)
1/2 Cup Sugar(100g)
3 Large eggs (lightly beaten)
1/4 Cup shredded coconut, depending on how you like it!(60g)
1 3/4 Cups All purpose flour (sieved)(224g)
2 Teaspoons baking powder
1/4 Teaspoon salt
2 Tbsp Shredded Coconut for Sprinkling on the batter.
Bake at 350°Ffor 45 mins. The Video said otherwise.
The Video did not show when the coconut milk was added. Editing Cons!!! Add after the eggs. thanks
#coconutcake #homemadecakes #coconutrecipes #homemadecoconutcake #coconutdesserts
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