Royal, Cyril Lignac revisit this cake was created 65 years ago, at the time of the coronation of Elizabeth II. Check out his tips for success.
For 6 people. Preparation time : 45 min. Cooking time : 30 min. Waiting : 45 min.
The biscuit fluffy with dates :
80 g sugar
40 g of flour
30 g of dates, coarsely chopped
20 g of peanuts (+ 1 small handful)
The caramel :
140 g of sugar
115 g of glucose syrup
20 g of butter
19 cl of liquid cream
20 g of honey fleur de sel
The creamy coconut :
100 g coconut, grated
40 g of glucose syrup
40 g of honey
30 g of sweetened condensed milk
50 g white chocolate pastry pistoles or chopped
The plate of chocolate :
150 g of black chocolate pastry pistoles or chopped
The decor :
gold powder food
Make the biscuit. Break open 2 eggs, separating the yolks from the white. In a bowl, pour the whole egg and 2 egg yolks. Add 60 g of sugar. Whisk together in mixer until you obtain a creamy preparation.
Mount the 2 egg whites in firm snow, always the drummer, with the rest of the sugar (20 g, add 2-fold). Mix-the to the preceding preparation. Fold in the flour in the rain.
Garnish with paper cuisson a metal circle of Ø 18 cm. Pour in the preparation. Sprinkle peanuts and dates. Bake for 8 to 10 min at 210 °C. (th. 7).
Prepare the caramel. Boil the cream with the honey, butter and 1 g of fleur de sel (1 pinch). In another saucepan, heat the sugar with 4 ounces of water and glucose, to obtain a light caramel. Stir in the cream. Cook up to 109 °C (use a thermometer pastry).
For the creamy coconut, bring it to the glucose syrup and the honey to a boil. Melt the white chocolate in the microwave or in a bain-marie. Add the coconut and the condensed milk. Mix and add to the honey mixture. Spread the creamy roll between two sheets of baking paper. Cut in a disc of Ø 18 cm.
Remove the biscuit in a metal circle, to the circumference jacketed Rhodoïd. Overcome-the disk of creamy coconut and scatter over the caramel using a flat spatula, so as to obtain a uniform layer. Sprinkle the rest of peanuts.
The plate in chocolate powder of gold. Melt the chocolate. Pour in a circle of Ø 18 cm on a sheet guitar, spread it and let it harden for 45 minutes in the refrigerator. Turn out the cake and cover it with the plate in chocolate. Thaw it slightly with a blow torch so that it conforms to the shape of peanuts.
Just before serving, use a brush to kitchen to powder the cake of gold food : proceed gently to obtain a result that is perfectly homogeneous. Enjoy !