Coconut Tres Leche

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Ingredients for 1 cake(s), Ø 23 cm
  • For the sponge base
  • 6 Egg(s)
  • 180 g Sugar
  • 1 sachet(s) Vanilla sugar
  • pinch(es) Salt
  • 100 g Flour, plain
  • 80 g Corn flour / starch
  • 30 g Butter, melted
  • For the cocont soak
  • 225 g QimiQ Classic
  • 400 g Sweet condensed milk 10 % fat
  • 170 g Condensed milk <1% fat
  • 225 g Coconut milk unsweetened
  • 40 g Dark rum 40 %
  • 25 g Sugar
  • For the Dulce de Leche base
  • 200 g Sweet condensed milk 10 % fat
  • 5 g Sea salt
  • For the Dulce de Leche mousse
  • 150 g QimiQ Whip Pastry Cream, chilled
  • 90 g Half and half cream
  • For the chocolate ganache
  • 350 g QimiQ Classic, unchilled
  • 226 g Carma Chocolate Venezuela, 70%
  • 56 g Glucose
Method
1.
For the sponge base: Preheat the oven to 190° C (conventional oven). Whisk the eggs, sugar, vanilla sugar and salt until fluffy. Sift the flour and corn flour together and fold into the egg mixture with the melted butter. Line a loose bottomed baking tin with baking paper. Pour the cake mixture into the cake tin and bake for approx. 35 minutes. Allow to cool.
2.
For the coconut soak: Process with an immersion blender the QimiQ Classic, sweet condensed milk, condensed milk, coconut milk, rum and sugar.
3.
For the Dulce de Leche base: Preheat the oven to 425° F/220° C. Pour condensed milk into a glass baking dish with salt. Place baking dish in a roasting pan and add hot water 1/2 way up sides. Cover baking dish with aluminum foil, bake for 2-3 hours or until caramelized. Add water as evaporation occurs. Remove from oven, cool and mix smooth.
4.
For the Dulce de Leche mousse: Lightly whip the cold QimiQ Whip until completely smooth, ensuring the entire mixture is incorporated (especially from bottom and sides of bowl). Add the cream and dulce de leche base and continue to whip until the required volume has been achieved. Pour into piping.
5.
For the chocolate ganache: In a double boiler or microwave melt chocolate. Add glucose, whisk smooth and reserve warm. Whisk QimiQ Classic smooth, add chocolate glucose mixture and mix well.
6.
Place sponge cake in a hotel pan. With a fork poke holes over entire surface of sponge cake. Pour coconut soak over the cake, make sure to cover entirely. Cover and refrigerate overnight.
7.
Invert cake onto a parchment covered sheetpan and cut into 3ds. Using third of sponge cake pipe an even layer of Dulce de Leche mousse covering entire surface. Repeat 2 times. Ttrim sides of cake so that they are even and flat.
8.
Evenly spread softened ganache over top and sides of Coconut Tres Leche cake. Refrigerate for at least 4 hours, preferably over night.