Not exact matches
When thoroughly
chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the
cream or liquid
layer at the top) either tip off the coconut water into a glass and scoop out the coconut
cream that is left into a bowl, or scoop the coconut
cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).
Layers 3 ripe bananas, sliced thin 225 g / 1 1/2 cup raspberries, mashed with a fork 225 g / 1 1/2 cup blackberries, mashed with a fork 125 g nut butter 120 ml raw date syrup (soft dates mixed with a splash of water in a blender) 500 ml / 2 cups thick
cream,
chilled
I let each
layer chill for 30 minutes, during which time I whisk 1/3 cup sour
cream into the other half of each clear
layer's color, then pour the next
layer over the back of a large serving spoon, so it doesn't disturb the first
layer.
Step - by - step for our blog series on this cake: A 4 -
layer Italian Genoese Sponge Cake
layered with Heirloom Frosting and topped with
chilled Wild Blackberry Bavarian
Cream Mousse, dotted with fresh raspberries and blackberries, wrapped in a double fence of homemade Ladyfingers and drizzled with Creme Anglaise (Vanilla Custard Sauce).
This step is super important as
chilling the coconut milk helps the watery milk
layer separate from the
cream layer, which is ultimately what we're going to use to make the whipped
cream.
I added a
layer of banana
cream pie filling for a bottom
layer, then
chilled it long enough to firm up, and then added the peanut butter /
cream cheese / whip
cream filling on top.
Some recipes call for canned coconut milk, some use boxed
cream, and others suggest
chilling cans and using only the firmed - up
cream layer that rises to the top.
NOTES: Cook time does not include the amount of time needed to completely cool the cake
layers or
chill the coconut
cream.
Cover tightly with plastic wrap and
chill until
cream layer is set, at least 6 hours or overnight.
For an 8 - 12 hour
chill, I add a stabilizer to the whipped
cream so the
layers don't compress too much.