- Embassy Recipe -

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

Doger cake 2-1

 

RECIPE INSTRUCTIONS

 

Ingredients:

140g Unsalted butter (room temperature)
1.5g Salt
60g Icing sugar
210g All purpose flour

 

Preparation:

- 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 biscuit

 

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

 

 

5. coconut and white chocolate mousse

 

Ingredients: 

240g Embassy Zen White Chocolate 33%
180g Coconut milk
40g Coconut powder
20g Hot water
10g Gelatin, bloom in 50 ml cold water
250g Whipped cream

 

Preparation:

- 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

 

 

6. coconut chantilly

 

Ingredients:

100g Coconut cream
70g Cream
10g Dry coconut powder
200g Embassy Zen White Chocolate 33%
3g Gelatin, bloom in 15 ml cold water
280g Cold cream

 

Preparation:

- 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)


 


 

Doger cake 2-1
Doger cake 1-1
Doger cake 3-1
Doger cake 4-1

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