Ingredients with Measurements:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of almond flour
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 2 eggs
- 1/2 cup of coconut milk
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut
- 1/2 cup of sliced almonds
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- Stand mixer or hand mixer
- Piping bag with a star tip
- Pastry brush
- Cake stand or platter
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until well combined. Fold in the shredded coconut and sliced almonds.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before removing it from the pan.
7. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Using a serrated knife, carefully cut the cake into three equal layers.
9. Place the first layer on the cake stand or platter and pipe a layer of whipped cream on top. Repeat with the remaining layers, finishing with a layer of whipped cream on top.
10. Use a pastry brush to lightly brush the sides of the cake with more whipped cream.
11. Sprinkle the sliced almonds on top of the cake, pressing them gently into the whipped cream.
12. Refrigerate the cake for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
- Refrigerator temperature: 40°F (4°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 105mg
- Sodium: 190mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 20g
- Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Coconut milk can be substituted with whole milk or almond milk.
- Heavy cream can be substituted with whipped cream or coconut cream.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add a layer of sliced fresh strawberries or raspberries between the cake layers.
- Drizzle the cake with melted chocolate or caramel sauce.
- Use different types of nuts, such as pistachios or macadamia nuts, instead of sliced almonds.
Tips and tricks:
- Make sure the cake is completely cooled before cutting it into layers.
- Use a serrated knife to cut the cake into layers for a clean cut.
- Pipe the whipped cream onto the cake in a decorative pattern for a professional look.
- Refrigerate the cake for at least 30 minutes before serving to allow the whipped cream to set.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Remove the cake from the refrigerator and let it sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Place fresh flowers or fruit around the base of the cake for a decorative touch.
- Dust the top of the cake with powdered sugar or cocoa powder for a finishing touch.
Garnishes:
- Sliced almonds
- Fresh berries
- Whipped cream
Pairings:
- Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk or whipped cream to the layers.
- If the cake is too moist, reduce the amount of coconut milk or whipped cream used.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent spoilage.
- Use fresh ingredients and wash your hands before handling food.
Food history:
- Pièce Montée is a French dessert that translates to "mounted piece" or "assembled piece". It is typically made with cream puffs or profiteroles stacked into a pyramid shape and drizzled with caramel or chocolate sauce.
Flavor profiles:
- This Coconut and Almond Pièce Montée has a nutty and sweet flavor with a hint of coconut.
Serving suggestions:
- Serve this dessert as the centerpiece of a dessert table at a party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French