Cherry Coconut Pistachio Roll Cake

 This was the birthday cake I planned to make for my dad's birthday! 

But....This was the cake that was actually served!

I had leftover filling and only realised halfway through packing up after taking videos that I could use it up by slapping them onto the cake 🤭.

Cake composition:

- Coconut vanilla chiffon sponge

- Pistachio feuilletine crunch 

- Cherry coconut diplomat cream

- Cherry compote jelly

- Cherry Luk Chup as cake decorations 

Here's a slice of the cake after having a nice meal at the restaurant 

Bite cross-section of a cherry Luk Chup which I forgot to take along with the video.

You may refer to this reel for the recipe and process of putting the cake together:

https://www.instagram.com/reel/DdXhj94S3au/?stkn=dmMxcGJtN3ZpeXpu

You may refer to my earlier blog post for the making of the cherry Luk Chup which look so much like real cherries you will have a hard time telling them apart from real ones!

Coconut vanilla chiffon sponge (12x12" tray):
2 egg yolks
25g oil
65g coconut milk
1 tsp vanilla extract
1/8 tsp salt
65g cake flour
4 egg whites (150-160g)
1/4 tsp cream of tartar
50g caster sugar
10g prebiotic soluble fibres (may omit or replace with sugar)

1.  Whisk together oil, coconut milk, vanilla, salt, sifted flour & egg yolk

2. Beat egg whites with cream of tartar in another bowl till firm peaks, adding sugar gradually once egg whites are foamy

3. Fold 2. into 1. Pour into lined 12x12" tray

4. Bake in preheated oven at 170C/160C fan for 15-16 min or until done. Temperature & time varies from oven to oven so adjust accordingly 

5. Cut the sponge into two rectangles for fitting into U-shaped mold for roll cake

Pistachio feuilletine crunch:
100g white chocolate
50g roasted pistachio butter
50g feuilletine 
2-3 drops pandan paste (optional, to boost flavour & add a tinge of green)

1. Melt white chocolate with pistachio butter & pandan paste (if using)

2. Add feuilletine crunch & mix well

3. Immediately spread in a thin layer on sponge before it hardens

Cherry compote jelly:
150g fresh cherries (without pits)
15-25g honey/sugar
1 tsp cornstarch in 1 tbs water to form slurry
2g gelatin bloomed in 10g cold water

1. Blend cherries briefly, it doesn't have to be very smooth if you want some bite. Cook over medium -low heat until reduced to about 100g

2. Add honey or sugar & stir until dissolved

3. Add cornstarch slurry & continue stirring & cooking until thickened. Remove from heat 

4. Add bloomed gelatin to compote & mix until gelatin is fully melted & incorporated. 

5. Pour into homemade cylindrical mold made using acetate sheet, cling wrap & tape. Refrigerate until firm, at least 4 h or overnight

Cherry coconut diplomat cream:
2 egg yolks
16g sugar
1/16 tsp salt
14g cornstarch 
100g reduced sieved cherry puree*
120g coconut milk
110g whipping cream of choice**

Lightened cherry coconut diplomat cream:
35g cherry coconut diplomat cream
50g whipping cream of choice**

1. Whisk together egg yolks, sugar, salt & cornstarch until smooth. Set aside

2. In a saucepan, heat cherry puree & coconut milk until steaming hot but not boiling. Pour in a thin stream into 1. while whisking the egg yolk mixture. Pour everything back to saucepan 

3. Whisk the custard & cook over medium -low heat until it starts to bubble. Continue whisking & cooking for another minute before removing from heat

4. Transfer into a bowl & press cling wrap on surface. Chill overnight or at least for a few hours

5. Whip whipping cream of choice until firm peaks. Whip chilled cherry coconut pastry cream until loosened. Gradually add whipped cream into pastry cream by mixing well with electric mixer or by folding in with spatula. For the lightened version, fold more whipped cream into the cherry coconut diplomat cream

* Cherry puree reduced to about 70-75% original weight to intensify flavour
** You may use non-dairy, full dairy or a mixture. Non-dairy is the most stable & there's no danger of overwhipping but dairy cream tastes the best. Use stabilizers if using dairy only. A mix of both types give you good taste & stability 

with lots of love,
Phay Shing