On June 23, the festival of Sant Joan is celebrated, a festivity that pays tribute to the sun on the longest day of the year and, especially, on the shortest night.
This verbena is characterized, above all, by bonfires and sweet cocas, being the most typical of the latter the cream and fruit, although increasingly, you can find more variety, as this St John's cake filled with orange cream and cherries in syrup , which, in addition, is perfect for those who do not finish deciding between the coca of cream and fruit, because it has a bit of everything.
And it is that, once we have the mass of coca ready, it is very easy to innovate and make such amazing cakes as this candied fruit coca filled with truffle , an ideal sweet for the sweet tooth and for those who want a different coca, but without giving up the fruit.
For this, we have prepared a delicate truffle (with a procedure very similar to that of whipped cream ), and we have selected the candied fruit that best combines with it, thus achieving a coconut of Sant Joan of the sweetest and, in addition, super juicy thanks to its spectacular filling.
On the other hand, if we add a little xanthan gum to the truffle, the texture of the truffle will have a higher density, which will make it even more exquisite, while allowing us to better withstand the upper layer of the coca, preventing it falls and chafe the filling; although if you prefer, you can do without it.
It should be noted that this recipe does not use strength flour, but sourdough, which allows to make a gluten-free version by simply replacing the wheat flour with a prepared mixture of gluten-free flours.
Below you can see what ingredients you need and the steps to follow in order to make this coca de Sant Joan different and absolutely delicious.
|Difficulty level||Preparation time||Rations|
|Difficult||3 h. y 30 m.||For 10 servings|
* Plus 12 hours of rest
For the sourdough
- 250 gr. of wheat flour
- 100 ml. of water (tibia)
- 20 gr. of fresh yeast
- 1 pinch of salt
- 500 gr. of wheat flour
- 50 ml. of extra virgin olive oil (soft flavor)
- 50 gr. of whole cane sugar
- 350 ml. of water
- 8 gr. of fresh yeast
- 1 tablespoon of orange blossom water
- 10 gr. of salt
For the truffle
- 3 cans of coconut milk (chilled for at least 4 hours)
- 6 tablespoons of icing sugar
- 1 teaspoon vanilla essence
- 2 tablespoons of pure cocoa powder defatted
- 1 teaspoon xanthan gum (optional but recommended)
- candied cherries
- 4 sliced candied orange
- 50 gr. of pinion
- 30 gr. of whole cane sugar
- 50 ml. of water
- We put the yeast in a cup and dissolve it in warm water. Once undone, let it sit for 5 minutes.
- Meanwhile, put the flour in a bowl and pour the salt, stir, and add the dissolved yeast. We mix everything well kneading about 10 minutes and we give it a ball shape.
- Put the dough in a bowl, cover it with a clean cloth and let it sit at room temperature for 12 hours to make the dough light.
- After this time, place the flour in a large bowl, make a hole in the middle and pour in the sugar. To avoid that the yeast mixes with the salt, we put to the left of the sugar, the salt and, to the right, the yeast that we will have dissolved in a little warm water, the oil, the sourdough that we had prepared and the water of orange blossom. Then, we add the water little by little, and we mix all the ingredients well with our hands.
- Flour the surface where we go to work the dough, we also flour our hands, and knead for 10 minutes, throwing a little flour each time to work it. When we see that it is no longer sticky, we form a ball.
- When we have the dough ready, we place it on a cookie sheet with baking paper and some flour. We cover it again with a cloth and let it sit for 2 hours.
- Stretch the dough with the help of a rolling pin until the shape of coca and put to preheat the oven to 200 º.
- In a saucepan, put the sugar and water to make the syrup and heat it over low heat for 10 minutes, stirring constantly. After this time, we remove it from the fire and let it cool a bit.
- With the warm syrup, we varnish the coca with the help of a brush to give it shine. Place on top the fruit cut in half, the pine nuts and a bit of sugar, and put the coca in the oven so that it is baked for 15 minutes at 200º, making sure it does not burn. Coke ready to go into the oven
- After this time, we remove the coca from the oven and let it cool to room temperature to be able to open it in half. Meanwhile, prepare the truffle by throwing in a bowl the solid part of the coconut milk and mounting it with some electric rods. When we see that it starts to mount, we add the sugar, the vanilla extract, the cocoa and the xanthan gum, and we keep beating until we get a texture of truffle mounted.
- We cut the coke in half lengthwise and, with the help of a pastry bag, we toss the truffle on the base, making sure it is well distributed on all sides. When we have covered the entire base with truffle, cover with the top of the coca, add a little more sugar if desired, and serve it.
- When making the truffle, keep in mind that the amount we will obtain will depend on the percentage of fat that each can contains. Thus, the higher the percentage of coconut fat, the more truffle we can prepare.
- Xanthan gum will allow us to make the truffle more consistent and to better support the weight of the top layer of the coca.
- If you want to make this coca in a gluten-free version, you can substitute wheat flour for a prepared mixture of gluten-free flours.
- Check that the cherries in syrup do not have the additive E-120, since it is of animal origin (cochineal).
If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks!
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