Ship Ahoy cake
I have this for a longer cruise
Sprache wechseln zu: Deutsch
Ship Ahoy cake with coconut filling
06/2018 Since I wanted to combine a slightly more exotic cake with the cruise theme, I chose a Raffaello cake with a ship look. For the Raffaello cake, I made a little more dough and therefore more cakes so that I could spread it well later and cover it with fondant.
That is, I stacked as follows: base, cream, base, cream, base. I then spread the cake thinly with buttercream and covered it with fondant.
I made a steering wheel out of fondant on the outside and placed it on top. I modeled ropes and attached waves to the sides. The wave pattern is very easy to make: you cut a strip of the desired width and then cut out the wave shape with a round cookie cutter.
Recipe for coconut almond sponge cake (from Sally)
Ingredients:
225 g butter, at room temperature
225 g sugar
6 eggs
150 g ground almonds, peeled and mixed
150 g desiccated coconut
120 g starch
2 tsp baking powder
1 pinch of salt
10 drops of bitter almond flavor
Preparation:
Stir the butter with the sugar until very creamy (approx 20 minutes) and gradually stir in the eggs.
Add the remaining ingredients and stir briefly.
Pour the dough into the mold (26 cm).
Bake the dough in a preheated oven at 180 C top/bottom heat for about 20 minutes.
After baking, remove from the mold, turn out, cover with a cloth and let cool.
Cut the dough twice.
Coconut cream (from Sally)
Ingredients:
400 g white chocolate
1200 g whipped cream
300 ml coconut milk
2 packets of agartine, possibly a few Raffaello pralines
Preparation:
Pour the coconut milk into a pot, add the agartine and stir.
Bring to the boil and simmer for at least 2 minutes.
Remove from heat.
Add the chocolate and dissolve it in it and let the mixture cool down a little.
Beat the cream until stiff and stir 2-3 tablespoons of the cream into the gelatin mixture.
Add the gelatine cream to the remaining cream and fold in and spread about half of the cream on the dough base.
If you want, you can halve or crumble a few more Raffaelos and add them.
Put the lid on and apply another layer. The cream should not be applied right up to the edge or on the outside.
Pipe buttercream as a cow around the individual layers and spread on the outside as it is suitable for fondant.
Cool the cake for at least 4 hours, preferably overnight.
Follow us on social media
