A flawless no-bake cake with a whipped cream, coconut filling and blackcurrant jam. This festive coconut zebra cake with blackcurrant jam stands out on the Christmas table with its beautiful colours. Everyone loves it, and it looks as though it is covered in snow… which is exactly what I wish for you this Christmas :). Quick and easy to prepare!
Ingredients for the coconut zebra cake with blackcurrant jam:
- 8 packets cocoa Petit Beurre biscuits
- 1300 ml double cream, chilled
- 125 g mascarpone, chilled
- 7 tablespoons icing sugar
- 3 tablespoons coconut liqueur, chilled
- 4 teaspoons powdered gelatine (12 g)
- ½–¾ cup desiccated coconut, for sprinkling
- 400–450 g blackcurrant jam
- approximately 12 Raffaello pralines
Pour 50 ml cold water over the powdered gelatine and leave for 10 minutes to bloom. Place over low heat and warm gently, stirring, until completely dissolved, or heat in the microwave. Do not bring to the boil (the gelatine will lose its setting properties). Remove from the heat and leave to cool slightly.
Place the double cream, mascarpone, icing sugar and coconut liqueur into the bowl of a stand mixer. Whip (using the whisk attachment) until a smooth, thick and stiff cream forms. Add 1 tablespoon of the whipped cream and coconut mixture to the still slightly warm gelatine and mix thoroughly. Add another 2 tablespoons and mix again, making sure there are no lumps. Add the tempered gelatine to the remaining cream and whisk briefly until combined.
Divide the cream into 4 portions – one portion should be slightly larger than the others (for the top layer).
Line a 23 x 34 cm tin with baking parchment. Arrange the layers in the following order: a layer of cocoa Petit Beurre biscuits, blackcurrant jam, coconut cream, a layer of biscuits, blackcurrant jam, coconut cream, a layer of biscuits, blackcurrant jam, coconut cream, a final layer of biscuits, the last (thicker) layer of cream. Sprinkle with desiccated coconut and refrigerate for approximately 5 hours (the biscuits need to soften for the cake to slice properly). Cut into squares, place half a Raffaello praline on each piece and serve.
Store the coconut zebra cake with blackcurrant jam in the refrigerator.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author