Moist Coconut Cake (Hindistan Cevizli Pasta)
Monday, June 4, 2012 16:43
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3/4
cup (1 ½ sticks) unsalted butter, room temperature
2
cups sifted cake flour, plus more for pans
cups sifted cake flour, plus more for pans
1
tsp baking powder
tsp baking powder
¼
tsp salt
tsp salt
1 ½
cup sugar
cup sugar
4
large eggs, lightly beaten
large eggs, lightly beaten
2/3
cup sour cream
cup sour cream
1 tsp
pure vanilla extract
pure vanilla extract
½ cup coconut milk
1-1 ½ cup sweetened condensed milk
1-2 cups flaked coconut
1
lb whipped cream
lb whipped cream
Heat
the oven to 350 F (180 C). Line the bottom of a 10-by-2-inch buttered round
cake pan with parchment paper. Dust the bottom and the sides of the cake pan
with flour, and tap out any excess. Sift together flour, baking powder, and
salt, and set the bowl aside.
the oven to 350 F (180 C). Line the bottom of a 10-by-2-inch buttered round
cake pan with parchment paper. Dust the bottom and the sides of the cake pan
with flour, and tap out any excess. Sift together flour, baking powder, and
salt, and set the bowl aside.
In another
bowl, cream butter with an electric mixer on medium speed until fluffy.
Gradually add sugar, and keep beating until the mixture is fluffy and light in
color (about 3 minutes). Then drizzle in eggs, beating on medium speed until
the batter is no longer slick. Beat until the mixture is fluffy again, about
another 3 minutes.
bowl, cream butter with an electric mixer on medium speed until fluffy.
Gradually add sugar, and keep beating until the mixture is fluffy and light in
color (about 3 minutes). Then drizzle in eggs, beating on medium speed until
the batter is no longer slick. Beat until the mixture is fluffy again, about
another 3 minutes.
Then,
add flour mixture and sour cream alternately to the batter, a little of each at
a time, starting and ending with the flour mixture. Beat in vanilla. Pour the
batter into the pan. Bake cake in
preheated oven until the top has turned golden brown, and a toothpick inserted
into the center comes out clean, about 40-50 minutes. Rotate the pan in the oven, if
needed, for even browning. Transfer cake pan to wire rack to cool, about 15
minutes. Remove cake from the pan, and let cool completely on the rack, top up.
add flour mixture and sour cream alternately to the batter, a little of each at
a time, starting and ending with the flour mixture. Beat in vanilla. Pour the
batter into the pan. Bake cake in
preheated oven until the top has turned golden brown, and a toothpick inserted
into the center comes out clean, about 40-50 minutes. Rotate the pan in the oven, if
needed, for even browning. Transfer cake pan to wire rack to cool, about 15
minutes. Remove cake from the pan, and let cool completely on the rack, top up.
To
assemble, remove parchment paper from the bottoms of the cake. Split the cake in
half horizontally with a serrated knife. Set aside the prettier dome for the top
layer. Place the other another layer, dome side down, on the serving platter. Use a fork to poke all over the top of the cake, in 1
inch intervals.
assemble, remove parchment paper from the bottoms of the cake. Split the cake in
half horizontally with a serrated knife. Set aside the prettier dome for the top
layer. Place the other another layer, dome side down, on the serving platter. Use a fork to poke all over the top of the cake, in 1
inch intervals.
In a small bowl, stir
together the coconut milk, and sweetened condensed milk. Evenly pour half of
the milk mixture over the cake, then sprinkle with 3-4 tablespoons of coconut
flakes over the cake. Let it absorb the liquid for 15 minutes in refrigerator.
Then, spread a generous 1 cup of whipped cream over coconut flakes. Top cake with the reserved domed
layer, and poke all over with a fork, in
1 inch intervals. Pour the remaining milk mixture evenly over the cake.
Sprinkle with 3-4 tablespoons of coconut flakes over. Chill cake in the
refrigerator until cold, about 1-2 hours. Frost outside of cake generously with
whipped cream and sprinkle
remaining coconut flakes all over cake including the sides while frosting is
soft. Keep refrigerated.
together the coconut milk, and sweetened condensed milk. Evenly pour half of
the milk mixture over the cake, then sprinkle with 3-4 tablespoons of coconut
flakes over the cake. Let it absorb the liquid for 15 minutes in refrigerator.
Then, spread a generous 1 cup of whipped cream over coconut flakes. Top cake with the reserved domed
layer, and poke all over with a fork, in
1 inch intervals. Pour the remaining milk mixture evenly over the cake.
Sprinkle with 3-4 tablespoons of coconut flakes over. Chill cake in the
refrigerator until cold, about 1-2 hours. Frost outside of cake generously with
whipped cream and sprinkle
remaining coconut flakes all over cake including the sides while frosting is
soft. Keep refrigerated.
ENJOY
TURKCE
¾
su bardagi (170 gr) tereyagi, oda sicakliginda
su bardagi (170 gr) tereyagi, oda sicakliginda
2
su bradgi elenmis un, ekstra tepsi icin
su bradgi elenmis un, ekstra tepsi icin
1
tatli kasigi kabartma tozu
tatli kasigi kabartma tozu
½
cay kasigi tuz
cay kasigi tuz
1 ½
su bardagi seker
su bardagi seker
4
yumurta, cirpilmis
yumurta, cirpilmis
2/3
su bardagi krema (eksi)
su bardagi krema (eksi)
1
tatli kasigi vanilya
tatli kasigi vanilya
½
su bardagi hindistan cevizi sutu
su bardagi hindistan cevizi sutu
1-1
½ su bardagi sekerli konsantre sut
½ su bardagi sekerli konsantre sut
1-2
su bardagi hindistan cevizi rendesi
su bardagi hindistan cevizi rendesi
500
gr krem santi
gr krem santi
Firini
180 C (350 F)’a isitin. Yaklasik 25 cm capinda ve 5 cm yuksekliginde bir
yuvarlak pasta kalibinin dibini yaglayip, uzerine yagli kagit serin. Kalibin
dibini ve kenarlarini unlayin. Fazla unu silkeleyip atin. Genis bir kasede un,
kabartma tozu ve tuzu karistirin.
180 C (350 F)’a isitin. Yaklasik 25 cm capinda ve 5 cm yuksekliginde bir
yuvarlak pasta kalibinin dibini yaglayip, uzerine yagli kagit serin. Kalibin
dibini ve kenarlarini unlayin. Fazla unu silkeleyip atin. Genis bir kasede un,
kabartma tozu ve tuzu karistirin.
Baska
bir kasede oda sicakligindaki tereyagini orta hizli mikser ile krema haline
getirin. Yavas yavas sekeri ilave edin ve karisim beyazlasip, kopuksu bir kivam
alana dek mikser ile cirpmaya devam edin (yaklasik 3 dakika). Sonra, yumurtalari
ilave edin ve orta hizda karisim tekrar kopuk su kivama gelene dek cirpmaya
devam edin (yaklasik 3 dakika).
bir kasede oda sicakligindaki tereyagini orta hizli mikser ile krema haline
getirin. Yavas yavas sekeri ilave edin ve karisim beyazlasip, kopuksu bir kivam
alana dek mikser ile cirpmaya devam edin (yaklasik 3 dakika). Sonra, yumurtalari
ilave edin ve orta hizda karisim tekrar kopuk su kivama gelene dek cirpmaya
devam edin (yaklasik 3 dakika).
Sonra,
sirayla un karisimini ve kremayi azar
azar ilave edin. Un ile baslayip un ile bitirin. Cirmaya devam ederek vanilyayi
da ekleyin ve son olarak kek karsimini pasta kalibina dokun. Kekin uzeri
hafifce kizarana kadar firinda pisirin (yaklasik 40-50 dakika). Kekin pistigini
anlamak icin orta kismina kurdan batirarak , kurdanin temiz ciktigindan emin
olun. Eger gerekirse keki firinda cevirerek her yerinin esit kizarmasini
saglayin. Pisen keki yaklasik 15 dakika sogumaya birakin. Kek kalibindan keki
cikarin ve alt kismi ustte kalacak sekilde iyice sogumaya birakin.
sirayla un karisimini ve kremayi azar
azar ilave edin. Un ile baslayip un ile bitirin. Cirmaya devam ederek vanilyayi
da ekleyin ve son olarak kek karsimini pasta kalibina dokun. Kekin uzeri
hafifce kizarana kadar firinda pisirin (yaklasik 40-50 dakika). Kekin pistigini
anlamak icin orta kismina kurdan batirarak , kurdanin temiz ciktigindan emin
olun. Eger gerekirse keki firinda cevirerek her yerinin esit kizarmasini
saglayin. Pisen keki yaklasik 15 dakika sogumaya birakin. Kek kalibindan keki
cikarin ve alt kismi ustte kalacak sekilde iyice sogumaya birakin.
Kekin dibinden yagli kagidi
alin ve tirtikli bir buyuk bicak yardimiyla kekin tam ortasindan paralel olarak
keserek iki pasta keki elde edin. Daha duzgun olan parcayi pastanin uzeri icin
ayirin. Diger kek tabakasini servis
tabagina alin ve bir catal yardimiyla uzerinde yaklasik 2 cm araliklarla
delikler acin.
alin ve tirtikli bir buyuk bicak yardimiyla kekin tam ortasindan paralel olarak
keserek iki pasta keki elde edin. Daha duzgun olan parcayi pastanin uzeri icin
ayirin. Diger kek tabakasini servis
tabagina alin ve bir catal yardimiyla uzerinde yaklasik 2 cm araliklarla
delikler acin.
Kucuk
bir kasede, hindistan cevizi sutu ve konstantre sutu karistirin. Karisimin
yarisini esit sekilde kekin uzerine yayin. Yaklasik 3-4 yemek kasigi hindistan
cevizi rendesini uzerine yayin ve buzdolabina koyarak yaklasik 15 dakika kekin
karisimi absorbe etmesini bekleyin. Sonra, yaklasik 1 su bardagi kadar krem
santiyi bolca kekik uzerine yayin. Diger kek parcasini uzerine yerlestirin ve
yine catalla 3 cm araliklarla delikler acin. Geriye kalan sut karisimini esit
sekilde uzerine yayin ve yine 3-4 yemek kasigi hindistan cevizi rendesini her
yerine yayin. Buzdolabinda yaklasik 1-2 saat sogumaya birakin. Sonra, pastanin
uzerini ve yanlarini bolca krem santi ile kaplayin. Son olarak, pastanin her
yerini, yanlari da dahil olmak uzere hindistan cevizi rendesiyle kaplayin. Hindistan
cevizli pastanizi buzdolabinda saklayin.
bir kasede, hindistan cevizi sutu ve konstantre sutu karistirin. Karisimin
yarisini esit sekilde kekin uzerine yayin. Yaklasik 3-4 yemek kasigi hindistan
cevizi rendesini uzerine yayin ve buzdolabina koyarak yaklasik 15 dakika kekin
karisimi absorbe etmesini bekleyin. Sonra, yaklasik 1 su bardagi kadar krem
santiyi bolca kekik uzerine yayin. Diger kek parcasini uzerine yerlestirin ve
yine catalla 3 cm araliklarla delikler acin. Geriye kalan sut karisimini esit
sekilde uzerine yayin ve yine 3-4 yemek kasigi hindistan cevizi rendesini her
yerine yayin. Buzdolabinda yaklasik 1-2 saat sogumaya birakin. Sonra, pastanin
uzerini ve yanlarini bolca krem santi ile kaplayin. Son olarak, pastanin her
yerini, yanlari da dahil olmak uzere hindistan cevizi rendesiyle kaplayin. Hindistan
cevizli pastanizi buzdolabinda saklayin.
AFIYET
OLSUN
Read more at Hayriye’s Turkish Food and Recipes
Source:
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