Simple Muscovy cake Raspberry-Coconut

A simple cake for those who make Muscovy cake for the first time)

Ingredients for “Simple Muscovy cake Raspberry-Coconut”:


  • Chicken egg

    1 piece

  • Sugar

    55 g

  • Flour



    40 g

  • Coconut shavings

    30 g

  • Leavening agent

    1 g

  • Salt

    1 depot.

  • Butter


    15 g


  • Cream

    (20 %)

    50 g

  • Coconut shavings

    2 tsp.


  • Raspberry


    225 g

  • Cream


    120 g

  • Sugar

    75 g

  • Gelatin

    (if powder+60 g for soaking)

    10 g

  • Egg white

    60 g

Crispy layer

  • White chocolate

    30 g

  • Coconut shavings

    10 g

  • Corn flakes

    10 g

  • Butter

    10 g

Cooking time: 180 minutes

Servings: 8

Recipe “Simple Muscovy cake Raspberry-Coconut”:

The recipe I give on the form with a diameter of 16 cm Impregnation. Cream heated to boiling in the microwave. Add coconut, cover with a lid and allow to infuse for 40 minutes.

Biscuit. The egg and divide the white and the yolk. Divide sugar in half and add to both bowls. Whisk first protein to peak.

Then the yolk until fluffy.

Gently mix the egg white and yolk with a spatula from the bottom up. sift in the flour with the baking powder and gently stir. In the end add coconut, melted butter and stir again

Coat the baking pan with baking paper or Teflon Mat. evenly distribute the dough with a thickness of about 4 mm. Bake at 170 degrees for about 7 minutes until Golden brown.

I’ll have a cake pour in silicone molds-heart, and therefore made a cardboard template for the cake.

Coconut cream, strain through a sieve. Slightly impregnate a biscuit.

Crispy layer. the chocolate with the butter in the microwave. Add coconut and crushed cereal.

Spread a layer of crunchy thin layer on the cake and put it in the fridge.

Mousse. Whisk the cream to soft peak and place in refrigerator.

Make the Swiss meringue. Protein mix with sugar and put in a water bath. with continuous stirring to completely dissolve sugar. Remove from the heat and whisk until thick peak. Bowl to cool completely.

Raspberries put on medium heat and cook until tender ( frozen raspberries will take approximately 350 g). wipe through a sieve. add dissolved gelatin (do not boil) and mix.

Parts in warm (not hot) puree, add the cold cream. Then the meringue and on slow speed mix

Fill in the form, put on top of the crunchy biscuit layer down. freeze at least 12 hours.

Frozen cake is lightly wipe with your hand to get rid of the frost

Cover mirror glaze. Recipe here https://www.povareno 3691/

The cake is moderately sweet, delicate and delicious!

✔Before use to get about 3 hours and cover with frosting. Put in the refrigerator to unfreeze (the bigger the cake the more time it will unfreeze)
✔you can freeze cake, covered in icing, but it will lose Shine
✔to make beautiful cut, cut the warm, dry knife frozen cake

⁉app Why frosting glass or lay unevenly on the cake?
-the cake is not enough frozen
-wrong temperature glaze ( operating temperature can vary from 32 to 35 deg)

⁉app Cake drip?
-the wrong prescription
bad gelatin
-errors in the technology
-too much soaked sponge cake
⛔ toppings (for example, confit, mousses)
Yourself do not replace fruits and berries, as the acidity is different and the amount of pectin in them is also different, respectively, and gelatin need not the same number⛔

⁉app Conde nsat?
– the difference of temperatures (too warm in the room)
bad gelatin
– filling unstable ( bad recipe)

⁉app The cake holds its shape?
– a bad recipe
bad gelatin

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