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Home / Strawberry Coconut Gelato Cake

Strawberry Coconut Gelato Cake

Strawberry Coconut Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Vanilla Sponge Cake
  • Strawberry Gelato
  • Coconut Gelato
  • Coconut Cereal Crunch Layer
  • Final Assembly

Vanilla Sponge Cake

177g (6.2oz)
221g (7.8oz)
266g (9.4oz)
142g (5.0oz)
222g (7.8oz)
35g (1.2oz)

Method of Preparation

  1. Sift cake flour.
  2. Whip egg yolks, and sugar for 10 minutes on high speed.
  3. Whip egg whites and powdered sugar to firm peaks.
  4. Gently fold the whites and cake flour into the egg yolks.
  5. Spread onto a sheet pan lined with parchment paper or a Silpat®.
  6. Bake at 204°C/400°F until golden.
  7. Allow to cool and set aside for assembly.

Strawberry Gelato

2500g (88.2oz)
1 bag (35.2oz)
10g (0.4oz)

Method of Preparation

  1. Add whole milk and together.
  2. Add .
  3. Mix with an immersion blender.
  4. Put into the batch freezer until ready for assembly.

Coconut Gelato

2500g (88.2oz)
1 bag (35.2oz)
10g (0.4oz)

Method of Preparation

  1. Add whole milk and together.
  2. Add .
  3. Mix with an immersion blender.
  4. Put into the batch freezer until ready for assembly.

Coconut Cereal Crunch Layer

75g (2.6oz)
75g (2.6oz)

Method of Preparation

  1. Melt chocolate over a double boiler or very carefully in the microwave.
  2. Add and mix well.
  3. Spread a thin layer onto the Vanilla Sponge Cake.
  4. Place in freezer to set until ready for assembly.

Final Assembly

as needed

Method of Preparation

  1. Place an Entremat on a Silpat® lined sheet pan and place in the freezer.
  2. For your gelato insert, pull Strawberry Gelato from the display case and soften enough of the gelato in order to make one insert.
  3. Pull the sheet pan from the freezer, and use the back of the gelato spatula to spread the softened gelato into the Entremat. Use a large offset spatula to sweep over the insert in order to achieve a flat top.
  4. Immediately place the Strawberry Gelato insert in the blast freezer and allow to set.
  5. Place a cake ring on a Silpat® lined sheet pan.
  6. Place a Vanilla Sponge Cake layer in the center of the cake ring; place in the blast freezer to cool.
  7. Pull the Coconut Gelato from the display case; take enough gelato to fill your cake ring into a separate bowl and work to a smooth and soft consistency.
  8. Remove your cake ring on the sheet pan from the freezer.
  9. Using the back side of your gelato spatula, spread softened Coconut Gelato into the bottom of your cake ring, over the cake layer and fill in the cake ring about half full, being sure to press out any air pockets that might form.
  10. Quickly remove your Strawberry Gelato insert from the blast freezer and place in the center of your cake ring.
  11. Fill in the remaining space of the cake ring with Coconut Gelato.
  12. Using a large offset spatula, sweep the straight edge of the spatula over the cake ring in order to achieve a flat top.
  13. Immediately place in the blast freezer to set.
  14. Once set, remove cake ring, using a blow torch to gently warm the cake ring until it releases from the gelato cake.
  15. Place cake on a glazing rack and put back into freezer.
  16. Melt in microwave.
  17. Remove cake from freezer, glaze quickly with and place back in freezer for 5 minutes.
  18. Remove from freezer and place onto a cake board for serving.