Jamaica Sunrise

Preparation steps

• ... and I feelingm feeling good ... -Violet-Love-, happy birthday!
• Coconut cream
• Add sugar to the coconut milk and bring to a boil.
• Whisk the egg yolks with a wire, add 100 ml of milk while stirring. Sprinkle starch (density) over the surface of the mixture and mix well with a wire so that there are no lumps. Add gelatin and stir.
• Remove the heated coconut milk from the heat and pour the mixture of egg yolks and starch in a thin stream, stirring constantly. Return to the heat and cook for about ten minutes on a low heat, stirring constantly to thicken the mixture and cook the yolks. Occasionally remove from the heat so that the mixture does not boil, because the yolks will clump.
• Remove from heat. Immerse in a bowl of cold water and stir constantly to cool. Cover the surface of the cream with cellophane and leave to cool completely in the refrigerator. It will take at least half an hour, depending on how much you have cooled the cream before putting it in the fridge. While the cream is cooling, make a biscuit.
• When the cream has cooled, beat the sweet cream into a solid whipped cream with a mixer. Add coconut flavor. Gradually add the cooled coconut cream, stirring constantly with a mixer.
• Biscuit
• Turn the oven to 180 degrees. Line the bottom of the mold with a diameter of 24 cm with baking paper, and grease the sides. Melt the dark chocolate on a steamer or in the microwave.
• Add sugar to the egg whites and whisk with a mixer. Add sifted flour, sifted baking powder, sifted cocoa. Stir with a mixer to obtain a uniform mass. Add melted chocolate and whisk with a mixer. Add the mileram and whisk with a mixer. Stir in the rum.
• Pour the mixture into a mold. Bake at 180 degrees for about 20 minutes (check with a toothpick, the biscuit will be soft, airy, shiny, and no traces of dough will remain on the toothpick).
• When it is baked, take it out of the oven, leave it to cool for a few minutes, until the edges start to separate from the sides of the mold. Pass a knife or spatula between the biscuit and the hoop of the mold, remove the hoop. Take the biscuit out of the mold, turn it over on a tray and immediately remove the baking paper.
• Immediately, while still warm, place a cake ring around the biscuit and cover the ring with a cloth. I baked the biscuit in a 24 cm diameter mold. By cooling, the biscuit is collected. When it was baked, I placed a hoop with movable sides so that the diameter was somewhere around 22 cm.
• Stacking a cake
• Spread half of the coconut cream over the biscuit around the hoop.
• Break the biscuits into pieces (I used Ptiber biscuits and broke them into quarters). Dip one piece at a time into the mixture of rum and water (they soften very quickly) and spread on the surface of the cream. If you want the biscuits to be "wavy" in the cross section as in the pictures, immediately apply the remaining coconut cream over them. If you want the layer of biscuits to be flat under the thread, cool the cake in the freezer or refrigerator before applying the rest of the coconut cream.
• Leave overnight (at least 6 hours) in the refrigerator.
• Glaze
• Melt the chocolate (I melted it in the microwave).
• Add cocoa powder, powdered sugar to the sweet cream and mix well with a wire. Bring to the boil and continue heating for another 2 minutes, stirring constantly with a wire. If a lump of cocoa remains, beat them with a mixer at the end.
• Remove from the heat, stir in the honey, then the melted chocolate. Cool to be slightly lukewarm to the touch and IMMEDIATELY apply to the cooled cake. If the glaze is too hot, the cream will melt under it.
• Notes: Powdered sugar does not have to be added, but for those who like sweeter glazes, the advice is to add 2 tablespoons of powdered sugar. Honey is added so that the glaze is not too hard. This type of glaze is soft, easy to cut, adheres well to pudding cream and does not slide on the surface of the cream. It is not recommended to pour the classic glaze "100g of chocolate + 4 tablespoons of oil", because it is much firmer than the cream and when it is cut, it slides on the surface of the cream.
• Glazing and decorating
• Pass a thin, long knife between the cake and the hoop. Remove the hoop and decorate the cake.
• First, apply the whipped cream with a syringe (about 100 ml of liquid sweet cream + a few drops of coconut aroma) so that a circle is drawn. Sprinkle the inside of the circle with coconut flour.
• Apply the icing starting from the rim of the whipped cream circle, carefully towards the edge of the cake. There is more glaze material than is needed, but that is so that the glaze can be applied nicely from all apartments. The rest that leaks around the cake, remove when it hardens.
• Apply the remaining sweet sour cream with a syringe to the base of the cake, then sprinkle with coconut flour.
• Notes:
• * The cake is slightly sweetened. If you like stronger sweet cakes, add sugar to both the biscuit and the cream and add 1 tablespoon of sugar to the mixture of water and rum to soak the biscuits.
• ** Chocolate for cooking is also possible.
• *** This amount of rum gives a strong aroma that overpowers the aroma of coconut and one piece of cake "hits the head". If you are not a fan of "drunk" cakes, add only 1 tablespoon of rum to the biscuit, and use 50 ml of rum and 150 ml of water or 2 dl of milk sweetened with rum sugar to soak the biscuits.
• You can use the purchased coconut milk or make it yourself according to Monchislav's recipe.
• Version with pineapple filling instead of biscuits.
• 300 g pineapple + 1dl canned juice (ground into porridge with a stick mixer or in a multipractice) or 4 dl pineapple juice Juice 1 squeezed lemon 2 full tablespoons density 2 tablespoons liquid sweet sour cream All ingredients except sweet sour cream are mixed and heated until thickened minute). Sweet sour cream is mixed into the completely cooled mixture. Pineapple filling was applied with a syringe to half of the coconut cream, and the remaining cream was applied. The icing was poured while the cake was in the mold and cooled overnight.