In the glorious city of Stavropol there is a confectionery house called "Favorite Chocolate Girl". In his company stores are always crowded, and on pre-holidays even queues are lined up.
Many of The Chocolate Girl’s creations have gained popularity among the city’s residents: Roal, Pest, Tiramisu, Stefania, Sunflower. But among them there is such a masterpiece of culinary art as the “Coquette” cake.
He gained fame far beyond the borders of Stavropol. Since the recipe is kept secret, the housewives at their own peril and risk began to try to recreate the cake in their kitchen. So there were "Coquette": honey, apple, pistachio, fig and even carrot.
In this article we will give an original cake recipe from the manufacturer, as well as reveal the secrets and nuances of preparing this culinary masterpiece.
Composition and calorie content
One photo of the Coquette cake causes an active surge of saliva and the desire to cook it right there: snow-white, with a bright burgundy circle and the same stains. But let's see what this beauty has inside.
The manufacturer does not give a clear answer to the question whether the cake contains palm oil. But the “Favorite Chocolate Girl” says that the cakes contain natural honey, margarine, sugar, eggs, premium flour, and the cream used was Russian Philadelphia cheese (a domestic substitute for the Italian Mascarpone) and boiled condensed milk.
Of course, not without emulsifiers, stabilizers, preservatives, food colors and flavor enhancers. Of the chemical compounds designated "E", there are: 202, 452, 100, 160b, 322, 440, 330. But if you are planning to make a cake at home, you can do without all this.
It may not be stored as long as the store, but it is not necessary. Natural “Flirty” is eaten in three sittings, although the calorie content of the cake is quite high - 397.7 units in one hundred grams of the product.
Ingredients
The manufacturer in the description of the cake focuses on honey cake and a gentle cheese cream. These are the main dominants of taste. But, besides them, there are many other ingredients that serve as a backdrop for the two "soloists".
So, if we undertook to prepare the “Coquette” cake according to the recipe from the “Chocolate Girl”, we need to stock up on:
- honey - 3 tbsp. tablespoons or 70 grams;
- gelatin - 12 g;
- cream (from 33 percent fat content) - half a liter;
- soft cheese "Mascarpone" (or "Philadelphia") - 300 g;
- dry red wine - 0.5 l;
- figs (dried) - 400 g;
- sugar - 370 g;
- wheat flour - 300 g;
- ground almonds - 20 g;
- chicken eggs - 7 pieces;
- icing sugar - 50 g;
- butter - 125 g;
- cinnamon - 2 sticks or a pinch ground.
It is best to weigh all these ingredients immediately and keep at hand. Then the cooking process will go faster. And now with a gown on your apron and start cooking.
Recipe with a photo of the Coquette cake: cakes
We start our work with the preparation of biscuit dough. After all, the cakes for "Coquette" are not commonplace honeymen. The dough is reminiscent of crumpets, it is so soft and airy:
- Turn on the oven so that it is hot.
- If the honey is old, candied, it must be heated, and it will immediately become liquid.
- We separate the proteins from the eggs, put them in the refrigerator.
- Knead four yolks, whisking a little, with one hundred grams of sugar.
- Add honey and a handful of flour. Mix.
- We get the chilled proteins and beat. Without turning off the mixer, add 50 grams of sugar.
- Carefully pour 150 g of flour and protein foam into the yolk mass.
- Knead, trying so that the mass does not fall, but remains lush.
- We cover the form with parchment paper. Pour the dough and bake at 180 ° C for 35 minutes.
Sand cake
Today you will not surprise anyone with biscuits. Because the Coquette cake has become so popular because it combines two types of cakes. Delicate sponge cake will go on top. And the basis of the cake will be sand cake with almond crumbs.
It is important to strictly adhere to the recipe so that the dough does not become stone. The secret is quick kneading:
- Separate 90 grams of butter and let it stand at room temperature to make it soft.
- Mix it with yolk, 50 g of powdered sugar and 150 g of wheat flour. The dough is not an example of a tight biscuit.
- We put it in a form greased with margarine. Bake at 200 ° C. We check the readiness of the cake with the help of a match.
In principle, you can make two biscuits - white and chocolate. It is from these two cakes that the “Coquette” cake from “Chocolate Girl” consists.
We prepare chocolate sponge cake in the same way as white, but in the end we add a few tablespoons of cocoa along with flour.
Fig dessert
Cut the dried figs as finely as possible. Pour with wine and add cinnamon sticks (or cinnamon powder) We put on a very small fire. We leave to languish like this for an hour.
Slices of figs should become completely soft, and wine should almost evaporate. We take out the cinnamon sticks. Leave the dessert to cool. Now let's start making cream.
Cooking cream
Of course, you can not strain, and simply mix the Philadelphia cheese with condensed milk, as offers an authentic recipe for the Coquette cake. But it will not be so tasty.
It is worth making more efforts and getting a delicious, delicate cream similar to the Italian meringue:
- A bag (12 g) of edible gelatin will be filled with cold water in the amount indicated in the instructions on the label. Yellow crystals should swell well.
- Beat the remaining eggs (one protein and three yolks) until lush.
- In parallel, cook the syrup on a “hard ball”. To do this, fill in 125 grams of sugar with a quarter cup of water and put the saucepan on a high heat. Cook until a drop dipped in ice liquid is collected in a ball that can be crumpled by fingers.
- Continuing to work as a mixer, pour the hot syrup into the egg foam. Beat another quarter hour.
- During this time, gelatin should already swell. Squeeze it and fill it with two tablespoons of hot water. Completely dissolve the crystals.
- Pour into the meringue, mix well. Add “Mascarpone” or “Russian Philadelphia” - 300 grams. Continue to whisk.
- Now pour half a liter of fat cream. Here, failure may await you. So that the cream does not exfoliate, it is better to whip the cream separately and finally combine the two masses.
Assembling the Coquette Cake
At the bottom of the detachable form, we lay the sand cake (or chocolate biscuit). Lubricate it with a small amount of fig dessert. If you boiled it too much, you can replace it with some sweet jam - apricot or peach.
Cover with biscuit honey cake. Spread the fig dessert on top and level it with a knife. Fill with cream and put in the refrigerator.
We decorate the Coquette cake with strips of caramel topping, almond "petals". If you have fresh figs at your disposal, you can cut it into a lotus bud and put some cheese cream inside. The design of the factory cake is more spectacular. Chocolate icing with caramel icing is often used there.
But "Philadelphia" with condensed milk does not always join well, so at home it is better to follow the recipe given here.