White Chocolate and Coconut Mousse "Doger Style" Cake
Enveloped in a light and creamy coconut and Zen 33% mousse, our Doger Style Cake is an truly an elevated version of es doger, the traditional Indonesian dessert
- Whip the butter with icing sugar carefully until well incorporated - Gradually add a mixture of flour and salt, mix well - Roll out the dough until 2-3 mm thickness - Cut the dough using the desired cookie cutter - Bake at 160°C for 14-16 minutes or until golden brown. To get cookies with a flat surface, cover the dough with baking sheet or Silpat when baking
2. coconut roll sponge
Ingredients:
240g
Egg yolk
30g
Sugar
60g
Glucose
320g
Egg white
130g
Sugar
100g
Low protein flour
40g
Coconut powder
30g
Butter
20g
Milk
50g
Coconut milk
Preparation:
- Mix egg yolk with sugar and glucose in a bowl. Bain-marie the mixture until warm (about 35°C) and whisk until fluffy - In a separate bowl, make a meringue by whisking egg whites and add sugar gradually until it forms a soft peak - Gently fold the meringue into the egg yolk mixture - Sieve the dry ingredients and add into the mixture in 3 parts - Melt the butter and combine it with milk and coconut milk. Then, fold it into the mixture gently
3. fermented cassava curd
Ingredients:
50g
Coconut milk
50g
Fermented cassava (tape in Indonesian)
50g
Coconut milk
50g
Sugar
3.5g
Agar-agar powder
60g
Egg
100g
Butter
Preparation:
- Blend the fermented cassava and coconut milk using a blender until soft - Mix coconut milk, sugar and agar-agar powder, then combine both mixtures together in a pan. Heat until warm - Temper the egg yolks in a bowl by adding a little bit of the mixture and combine. Put the eggs into the pan and cook until it boils, then set aside - Let the curd mixture cool off, then add soft butter and mix using a hand blender - Put the mixture into a rectangular frame and freeze it
4. black glutinous rice
Ingredients:
250g
Black glutinous rice
Water
35g
Sugar
1g
Salt
Preparation:
- Heat the black glutinous rice in water until soft and cooked - Add sugar and salt for seasoning - Put it into the frame and freeze it
- Heat the coconut milk until 45°C, then pour into tempered white chocolate and mix well - Mix the coconut powder and hot water then pour into the ganache - Melt the bloomed gelatin, add into the ganache and mix well - Gently fold the whipped cream into the ganache gradually until all is mixed well
- Heat coconut cream and 70 gram cream - Add coconut powder and white chocolate, then blend until emulsified - Add melted bloomed gelatin and mix well - Lastly, put the cold cream in, mix well
7. assembly
Ingredients:
Cocoa butter coloring
Tapioca pearls
Coconut shaving (optional)
Preparation:
- Add some coconut and white chocolate mousse into the mold - Put black glutinous rice then directly add cassava curd. Fill the sides with coconut white mousse - Sprinkle tapioca pearls and fill the gaps with the mousse - Add the coconut sponge - Let it set in the freezer overnight. Demold the cake from the mold - Decorate with cocoa butter spray as desired - Put the cake on top of sugar dough - Decorate with coconut chantilly, tapioca pearls and coconut shaving (optional)
