Wedding Cake with Pehtran Sponge, Whipped Cream, and Coconut

In honor of Karims 25th wedding anniversary, contestants of the 5th season of Slovenia were divided into three groups to prepare a celebratory cake. Making a regular cake is hard, but making a cake for one of the best pastry chefs in Slovenia is an incredibly difficult task. Here is the recipe for the winning dessert.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 30

Ingredients

Avocado cream

  • 310 g Avocado, fresh

  • 150 g Syrup, maple

  • 120 g Juice, lime

  • 150 g Oil, plant, coconut

  • 55 g Coconut milk

  • 1 pinch Salt, table

  • pieces Vanilla, extract, natural

Blueberry disc

  • 2 dl Blueberry, raw

  • 50 g Sugar, white

  • 6 g Gelatin powder, unsweetened

Classic biscuit

  • 4 pieces Egg, fresh

  • 200 g Sugar, white

  • 1.5 dl Oil, vegetable oil, canola

  • 1.5 dl Milk, whole milk

  • 250 g Wheat flour, white, multi-purpose

  • 10 g Baking powder

Lime mousse

  • 300 ml Sweet cream

  • pieces Juice, lime

  • 100 g Sugar, white

  • 250 g Cheese, creamy

Marjoram biscuit

  • 6 pieces Egg, fresh

  • 300 g Sugar, white

  • 2 dl Oil, vegetable oil, canola

  • 2 dl Milk, whole milk

  • 400 g Wheat flour, white, multi-purpose

  • 13 g Baking powder

  • 10 g Spices, pehtran, crushed

  • pieces Strawberries

Pistachio mousse

  • 1 teaspoon Pistachio

  • 1 dl Milk, whole milk

  • 150 g Sweet cream

  • 4 g Gelatin powder, unsweetened

  • 1 piece Egg, egg white, fresh

Strawberry cream

  • 250 ml Sweet cream

  • 100 g Cheese, creamy

  • pieces Dressing, strawberry

Strawberry gel

  • 250 g Strawberries

  • 50 g Sugar, white

  • 1 piece Vanilla, extract, natural

  • pieces Juice, lemon

  • 6 g Gelatin powder, unsweetened

Topping

  • 1 l Sweet cream

  • 250 g Coconut, flakes

Steps

  1. Pehtran Sponge (first layer): Beat egg yolks and sugar into a light, pale yellow cream. Mix in oil and milk, then sift flour mixed with baking powder into the mixture. Gently fold with a spatula to create a smooth batter without lumps, then mix in pehtran. In two or three additions, gently and slowly fold in the beaten egg whites. Pour the batter into a larger greased baking pan, smooth the top, and bake at 180°C for about 20 minutes.

  2. Classic Sponge: Beat egg yolks and sugar into a light, pale yellow cream. Mix in oil and milk, then sift flour mixed with baking powder into the mixture. Gently fold with a spatula to create a smooth batter without lumps. In two or three additions, gently and slowly fold in the beaten egg whites. Pour the batter into a smaller greased baking pan, smooth the top, and bake at 180°C for about 20 minutes.

  3. Strawberry Gel: Cook strawberries with sugar and vanilla pod. Soak gelatin in cold water. Once the strawberry mixture has slightly reduced, add lime juice, then remove from heat and mix in the soaked gelatin. Strain the mixture through a fine sieve and let it cool slightly.

  4. Strawberry Cream: First, mix mascarpone into the whipped cream, then slowly pour in the cooled strawberry gel.

  5. Pistachio Mousse: Soak gelatin in cold water. Cook sweet cream with pistachio paste and milk. Remove from heat and mix in the soaked gelatin. Cool the mixture well, then whip it with an electric mixer and fold in the beaten egg whites.

  6. Lime Mousse: Whip sweet cream and mix in lime juice and sugar. Gently fold in mascarpone with a hand whisk. Refrigerate the mousse for 30 minutes.

  7. Fresh Avocado Cream: First, zest the limes and blend the juice in a blender. Add diced avocado flesh, maple syrup, melted coconut oil, coconut milk, salt, and bourbon vanilla. Blend the ingredients until smooth and compact, then refrigerate the cream.

  8. Blueberry Disk: Soak gelatin in cold water. Cook blueberries with sugar. Remove from heat and mix in the soaked gelatin. Pour the mixture into a ring mold and refrigerate until completely cooled and set.

  9. Decoration: Whip sweet cream and spread it over the cake. Sprinkle with coconut flour and decorate with fresh fruit as desired.

Nutrition Information (Per 100g)

  • Calories: 281.35 kcal
  • Fat: 11.99 g
    • Saturated Fat: 7.24 g
  • Carbohydrates: 37.24 g
    • Sugars: 21.87 g
  • Protein: 5.25 g
  • Fiber: 1.01 g