Raspberry and coconut cake

For about 4 to 5 parts

Coconut dacquoise (the day before)
190g egg whites
80g caster sugar
30g flour
80g grated coconut
Pinch of salt

• • In a bowl, beat the egg whites with an electric mixer and the salt, then beat them until stiff, gradually adding the caster sugar.
• • Sift in the coconut and flour powders. Stir gently.
• • Spread on a baking tray covered with a sheet of baking paper. Smooth with an angled spatula and bake at 170°C for 12 to 15 minutes.
• • Leave to cool, then cut the biscuit into 2 squares the size of your square pastry frame.
• • Place the first biscuit in the bottom of your 15×15 cm square pastry frame.

1st raspberry mousse (the day before)
100g mixed raspberries
25g caster sugar
100g of liquid cream
3g gelatine

• • Hydrate the gelatine in cold water.
• • In a saucepan, heat the raspberry puree with the sugar.
• • Remove from the heat and add the gelatine, which has been spun dry, mix and set aside.
• • Whip the cold cream with an electric mixer and gently fold it into the previous mixture using a spatula.
• • Pour the raspberry mousse over the biscuit and place in the freezer.

Raspberry cream (the day before)
2 egg yolks
40g caster sugar
150g mixed raspberries
3g gelatine

• • Hydrate the gelatine in a bowl of cold water.
• • Heat the raspberry puree in a saucepan.
• • In a bowl, mix the egg yolks and sugar without blanching and add the boiling puree to the mixture.
• • Put the mixture back on the heat and thicken like a custard without exceeding 82/82°C.
• • Remove the gelatine from the heat and add it to the mixture.
• • Allow to cool slightly before pouring into the frame over the mousse.
• • Place the second biscuit and return to the freezer.

Now make a second raspberry mousse

2nd raspberry mousse (the day before)
100g mixed raspberries
25g caster sugar
100g of liquid cream
3g gelatine

• • Hydrate the gelatine in cold water.
• • In a saucepan, heat the raspberry puree with the sugar.
• • Remove from the heat and add the gelatine, which has been spun dry, mix and set aside.
• • Whip the cold cream with an electric mixer and gently fold it into the previous mixture using a spatula.
• • Pour the second raspberry mousse over the biscuit and place in the freezer.