Millefeuille Cake and Cream
A delicious cake made with a millefeuille base, two delicious layers of cream, and a layer of coconut dacquoise made without eggs and covered with jam, a delight! A complex and long preparation dessert but I assure you it’s worth it. If you want to simplify the recipe, you can opt to buy ready-made puff pastry ☺️.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Millefeuille Cake and Cream:
- 1/3 cup all-purpose flour
- salt
- 1/3 cup all-purpose flour
- 7 tbsp vegetable margarine
- 1/2 cup water
- 5.3 oz aquafaba
- 1/4 cup sugar
- 1/3 cup almond flour
- 1 cup powdered sugar
- 1 tsp baking powder
- 2 tbsp cornstarch
- 1 1/3 cup grated coconut
- 3 tbsp potato starch
- 10.5 oz pastry cream
- 9 oz mascarpone cheese
- 7 oz heavy whipping cream
- 1 cup powdered sugar
- 2 tsp gelatin sheets
- 3.5 oz jam (As desired)
Steps
For the preparation of the millefeuille cake and cream watch the video HERE.
Place the flours, a pinch of salt, water, and knead. Roll out the obtained dough.
Put the margarine in multiple pieces. Cover with the dough and roll out to form the first fold. Wrap in parchment paper and put in the fridge for an hour.
After about an hour, take the dough and roll it out again, making 2 folds of 4. Wrap in parchment paper and put in the fridge until the next day. The following day….
Roll it out and make another 2 folds of 4. Divide in half and roll out the first piece using a bit of flour. Make holes with a fork.
Bake at 392°F for about 20 min. Once cool, cut out a disc for the cake base.
Preparation of egg-free coconut dacquoise:
In a bowl, put aquafaba, granulated sugar, and start whisking.
Add the powdered sugar gradually and continue whisking. Add cornstarch and potato starch, almond flour, baking powder,
Add the coconut and mix well. Put the obtained mixture in the mold lined with parchment paper, sprinkle and level gently, then bake at 356°F for about 30 min.
Once cooked and cooled, cut out a disc for the cake.
Cream preparation:
In a bowl, put the mascarpone cheese, powdered sugar, and work with the whisks for a few seconds. Add the pastry cream a little at a time and mix well. Add the whipped cream.
Add the gelatin previously hydrated and then melted on the stove with a bit of cream. Mix well.
Assembly:
Place a strip of acetate sheet on the edge of the mold, then place the central puff pastry disc on the bottom (I chose to make it slightly smaller, but you can make it the same size too). Add half of the prepared cream.
Place the coconut dacquoise disc on top, a layer of jam over it, and cover with the remaining cream. Level it.
Crumble some leftover puff pastry and coconut dacquoise on top. Refrigerate for a few hours, then sprinkle with powdered sugar and decorate as desired.
Enjoy your meal!
