Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!
3 x sandwich pan ø 7 inch
- ½ cup butter
- 1 ½ cup sugar
- ½ cup melted coconut oil
- 4 large eggs
- 1 teaspoon coconut extract
- 3 ¼ cups all purpose flour
- 1 cup shredded coconut
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon ground lemon grass
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1 cup coconut milk
- 4 persimmon fruits chopped in small pieces
- ½ cup blackberry jam (homemade or store bought)
- 500 g mascarpone cheese
- 1 cup whipping cream
- 1 teaspoon lemon zest
- 8 tablespoons icing sugar
- 1 persimmon fruit chopped in small pieces
- 10 fresh blackberries
- 3 tablespoons shredded coconut (toasted)
Preheat oven to 350 °F. Grease and line pans.
Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.
Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.
Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake. Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.
Tags:blackberry, cardamom, coconut, mascarpone, persimmon.