Cake "Coquette": composition, ingredients, step by step recipe with photos, nuances and secrets of cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the glorious city of Stavropol there is a confectionery house called "Beloved Chocolate". His flagship stores are always crowded, and there are even queues on holidays.

Many of the creations of "Chocolate Girl" have gained popularity among the residents of the city: "Roal", "Pest", "Tiramisu", "Stefania", "Sunflower". But among them there is such a masterpiece of culinary art as the Coquette cake.

He gained fame far beyond Stavropol. Since the recipe is kept secret, the housewives, at their own peril and risk, began to try to recreate the cake in their kitchen. This is how “Coquettes” appeared: honey, apple, pistachio, fig and even carrot.

In this article we will give the original cake recipe from the manufacturer, as well as reveal the secrets and nuances of preparing this culinary masterpiece.

Composition and calorie content

One photo of the “Coquette” cake causes an active rush of saliva and a desire to cook it right there: snow-white, with a bright burgundy circle and the same stains. But let's see what this beauty has inside.

The manufacturer does not give a clear answer to the question of whether the cake contains palm oil. But Favorite Chocolate Girl claims that the cakes contain natural honey, margarine, sugar, eggs, premium flour, and Russian Philadelphia cheese (a domestic substitute for Italian Mascarpone) and boiled condensed milk were used for the cream.

Of course, not without emulsifiers, stabilizers, preservatives, food colors and flavor enhancers. Of the chemical compounds designated "E", there are: 202, 452, 100, 160b, 322, 440, 330. But if you are going to make a cake at home, you can do without all this.

Maybe it won't last as long as store bought, but it doesn't need to. Natural "Coquette" is eaten in three sittings, although the calorie content of the cake is quite high - 397.7 units per hundred grams of the product.

Ingredients

The manufacturer in the description of the cake focuses on honey cakes and delicate cheese cream. These are the main dominants of taste. But besides them, there are a lot of other ingredients that serve as a backdrop for the two "soloists".

So, if we started to cook the Coquette cake according to the recipe from the Chocolate Girl, we need to stock up:

• honey - 3 tbsp. spoons or 70 grams;
• gelatin - 12 g;
• cream (from 33 percentfat content) - half a liter;
• soft cheese "Mascarpone" (or "Philadelphia") - 300 g;
• dry red wine - 0.5 l;
• figs (dried) - 400 g;
• granulated sugar - 370 g;
• wheat flour - 300 g;
• ground almonds - 20g;
• chicken eggs - 7 pieces;
• powdered sugar - 50 g;
• butter - 125 g;
• cinnamon - 2 sticks or a pinch of ground.

These are all the best ingredients to weigh and keep at hand. Then the cooking process will go faster. Now let's put on an apron and start cooking.

Recipe with a photo of the Coquette cake: shortcakes

We start our work with the preparation of biscuit dough. After all, the cakes for the “Coquette” are not banal honey cakes. The dough resembles donuts, it is so tender and airy:

1. Turn on the oven to make it hot.
2. If the honey is old, candied, it needs to be heated, and it will immediately become liquid.
3. Separate the proteins from the eggs, put them in the refrigerator.
4. Knead four yolks, whisking a little, with one hundred grams of sugar.
5. Add honey and a handful of flour. Stir.
6. Take out the cooled egg whites and beat. Without turning off the mixer, add 50 grams of sugar.
7. Gently pour 150 g of flour and protein foam into the yolk mass.
8. Knead, trying so that the mass does not fall off, but remains lush.
9. Cover the form with parchment paper. Pour out the dough and bake at 180°C for 35 minutes.

Shortcake

Biscuits today will not surprise anyone. The Coquette cake has become so popular because it combines two types of cakes. A tender biscuit will go on top. And the basis of the cake will be a sand cake with almond crumbs.

Here it is important to strictly adhere to the recipe so that the dough does not become stone. The secret is fast kneading:

• Separate 90 grams of butter from the butter and let it stand at room temperature to make it soft.
• Mix it with the yolk, 50 g of powdered sugar and 150 g of wheat flour. The dough will turn out not like a biscuit tight.
• Place it in a mold greased with margarine. We bake at 200 ° C. We check the readiness of the cake with a splinter of a match.

In principle, you can make two biscuits - white and chocolate. It is from these two cakes that the “Coquette” cake from “Chocolate Girl” consists.

Preparing the chocolate sponge cake in the same way as the white one, but at the end, along with the flour, add a few tablespoons of cocoa.

Fig Dessert

Dried figs cut as small as possible. Fill with wine and add cinnamon sticks (or powdered cinnamon) Put on a very small fire. Let's languish like this for an hour.

The fig pieces should be quite soft and the wine almost evaporated. Take out the cinnamon sticks. Let the dessert cool down. Now let's start making cream.

Preparing cream

Of course, you can not strain, and simply knead the Philadelphia cheese with condensed milk, as the authenticcake recipe "Coquette". But it won't taste as good.

It's worth putting in more effort and getting a delicious, creamy cream that looks like Italian meringue:

1. A bag (12 g) of edible gelatin, fill with cold water in the amount indicated in the instructions on the label. Yellow crystals should swell well.
2. The remaining eggs (one protein and three yolks) beat until fluffy.
3. In parallel, cook the syrup on a "hard ball". To do this, pour 125 grams of sugar with a quarter cup of water and put the saucepan on high heat. Cook until a drop, dipped in an icy liquid, gathers into a ball that you can crumple with your fingers.
4. Continuing to work with the mixer, pour the hot syrup into the egg foam. Beat for another quarter of an hour.
5. During this time, the gelatin should already swell. We wring it out and pour two tablespoons of hot water. Completely dissolve the crystals.
6. Pour into the meringue, mix well. Add "Mascarpone" or "Russian Philadelphia" - 300 grams. Continue whisking.
7. Now pour half a liter of heavy cream. Here you may fail. To prevent the cream from exfoliating, it is better to whip the cream separately and finally combine the two masses.

Assembling the Coquette Cake

Place a sand cake (or a chocolate biscuit) on the bottom of the detachable form. Lubricate it with a small amount of fig dessert. If you have boiled it down too much, you can replace it with some sweet jam - apricot or peach.

Cover with biscuit honey cake. We spread the fig dessert on top of it and level it with a knife. Fill with cream and put in the refrigerator.

We decorate the cake "Coquette" with strips of caramel topping, almond "petals". If you have fresh figs at your disposal, you can cut them in the form of a lotus bud and put some cheese cream inside. Making a factory cake is more spectacular. It often uses chocolate icing with caramel icing.

But Philadelphia with condensed milk does not always mix well, so at home it is better to follow the recipe given here.