Bolos
Delicioso Bolo Cremoso de Morango para Adoçar o Seu Dia
Delicioso Bolo Cremoso de Morango para Adoçar o Seu Dia
30 min
Tropical Coconut Ice Cake: Vibrant Mango and Passion Fruit
A refreshing explosion of tropical flavors in every moist and irresistible slice.
RS
Por
Equipe Receita Solta
Prep Time30 min
Cook Time40 min
Servings12 porções
DifficultyMedium
Calories500 kcal
Resumo para quem tem pressa
"This tropical icebox cake combines a fluffy coconut sponge intensely moistened by a creamy syrup of condensed milk and fresh coconut milk, crowned by artisanal compote of ripe mango and passion fruit with seeds. A moist, refreshing dessert full of Brazilian spirit for sunny days."
Discover the secret of an irresistible icebox cake, perfect for celebrating life with the sweetness of coconut and the vibrant acidity of tropical fruits. Ideal for refreshing your days and delighting everyone with its unique texture and flavor.
O Que Você Precisa Saber
- A emulsão dos ovos batidos com açúcar confere leveza à massa para absorver toda a calda sem despedaçar - A hidratação generosa com três leites penetra o miolo deixando cada fatia sumarenta e aveludada - A calda de manga com maracujá quebra o dulçor lácteo trazendo acidez cítrica e perfume tropical vibrante
Ingredients
Ingredients
- 2 cups All-purpose flour
- 1 ½ cups Refined sugar
- 3 units Large eggs
- 200 ml Coconut milk
- ½ cup Vegetable oil
- 1 tablespoon Baking powder
- ½ cup Unsweetened shredded coconut
- 1 teaspoon Vanilla essence
- ¼ teaspoon Salt
- 200 ml Coconut milk
- 1 lata Sweetened condensed milk
- 1 box Heavy cream
- 100 g Fresh or moist grated coconut
- 1 unidade grande Ripe mango
- ½ cup Passion fruit pulp
- ¼ cup Açúcar
- ¼ cup Water
Instructions
Instructions
1
<strong>Prepare the Cake:</strong> Preheat the oven to 180°C. Grease and flour a rectangular (20x30cm) or round 24cm pan. In a large bowl, beat the eggs with the sugar until a light and fluffy cream is obtained. The professional technique is to incorporate plenty of air at this step, ensuring lightness.
2
<strong>Add the Liquids:</strong> Incorporate the coconut milk, vegetable oil, and vanilla essence into the egg and sugar mixture. Blend well until all ingredients are homogeneous. The most common mistake is to overbeat after the flour, so avoid this at this stage.
3
<strong>Incorporate the Dry Ingredients:</strong> Add the sifted wheat flour, grated coconut and the pinch of salt. Mix gently with a whisk or spatula until the flour is incorporated, without beating too much. Lastly, add the baking powder and mix only until it disappears.
4
<strong>Bake the Cake:</strong> Pour the batter into the prepared pan and bake in a preheated oven for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool down in the pan itself.
5
<strong>Prepare a Calda de Hidratação:</strong> Enquanto o bolo assa, misture em uma tigela o leite de coco (200ml), o leite condensado e o creme de leite. Mexa bem até obter uma calda homogênea. Esta será a alma molhadinha do seu bolo.
6
<strong>Moisten the Cake:</strong> As soon as the cake is warm, poke the entire surface with a fork and pour the hydration syrup slowly, ensuring it is well absorbed. Let the cake cool completely in the mold before taking it to the refrigerator.
7
<strong>Prepare a Calda Tropical:</strong> Em uma panela pequena, junte a manga picada, a polpa de maracujá, o açúcar e a água. Leve ao fogo médio e cozinhe por cerca de 10-15 minutos, mexendo ocasionalmente, até a manga amolecer e a calda engrossar levemente. Deixe esfriar por completo.
8
<strong>Finish and Cool:</strong> Remove the cold cake from the fridge. Spread the tropical mango and passion fruit syrup on top. Cover with fresh grated coconut. Refrigerate for at least 4 hours, ideally overnight, so it gets very cold and the flavors deepen.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Tropical Coconut Ice Cake: Vibrant Mango and Passion Fruit com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
Chef Tips
- Fure toda a superfície do bolo morno com um garfo ou palito grosso antes de verter a calda para que ela penetre até o fundo
- Deixe o bolo repousar na geladeira por pelo menos 4 horas antes de cortar, permitindo a absorção completa dos líquidos
- Espalhe a cobertura de manga e maracujá já completamente fria sobre o bolo para não talhar a calda de leite
Variations
- Embrulhe fatias individuais em papel-alumínio polvilhadas com bastante coco ralado para servir no estilo clássico retrô - Adicione raspas finas de casca de limão-taiti na massa crua para acrescentar frescor cítrico aromático - Monte a sobremesa em taças individuais alternando cubos de bolo embebido com o creme e a compota de frutas
Substitutions
- O óleo vegetal da massa pode ser substituído por manteiga derretida morna na mesma medida de meia xícara - O coco ralado seco pode ser substituído por coco fresco ralado fino para um aroma ainda mais marcante no bolo - A manga fresca pode ser combinada com cubos de abacaxi cozido para acentuar a acidez frutada da cobertura
How to Store
Guarde o bolo coberto com tampa ou papel-alumínio na geladeira por até 5 dias. Por ser um bolo gelado com calda láctea e frutas frescas cozidas, deve ser mantido sempre sob refrigeração contínua para preservar o frescor.
Can You Freeze It?
Freeze slices of the cake already moistened and without the fruit topping wrapped in plastic film for up to 60 days. To enjoy, defrost in the refrigerator overnight and add fresh fruit syrup at the time.
What to Serve With
Perfectly accompanies a cup of freshly brewed drip coffee without sugar, iced coffee with milk, or mate tea with lemon. It also pairs very well with a scoop of vanilla or cream ice cream for a complete dessert.
Frequently Asked Questions
Can I use frozen passion fruit pulp in the topping?
Yes, natural frozen pulp works perfectly; cook with the mango in cubes and sugar until it reaches a shiny syrup point.
How to know if the cake has absorbed the syrup completely?
When pouring the liquid syrup, it will seem excessive in the pan; after 2 hours in the refrigerator, the starch in the cake will retain all the liquid.
Is it necessary to wrap in aluminum foil?
It is not mandatory; you can keep it in the baking sheet itself with a lid or closed refractory and cut the slices directly at the time of serving.
Why does the fruit topping need to cool before putting it on the cake?
Putting hot fruit syrup over cold cake would make the milk syrup curdle and the topping run off without adhesion.
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