Halfway through, hólabda is still a tidy collection of cocoa rounds and bowls of cream. Once rolled in coconut, it becomes a festive cake from which choosing only one is unusually difficult.
Method, step by step
- Bake a light cocoa sponge cake, cool it and cut it into discs. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Cook vanilla cream, cool, then mix with foamed butter. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Glue two discs with cream, spread the sides around and roll in coconut. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Drizzle chocolate on top and refrigerate. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Do not overbake the sponge cake, and pair the discs of the same size after cutting them out.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
