Raspberry coconut cake made with
– a coconut biscuit,
– a coconut mousse
– a raspberry compote,
– raspberry jelly,
– white velvet spray.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Coconut dacquoise
Coconut powder
Sugar
egg whites
Coconut mousse
Coconut cream
Liquid cream
Gelatine
Raspberry compote
Mixed raspberries
Pectin NH
Powdered sugar
Raspberry jelly
Gelatine
Mixed raspberries
Water
+White velvet spray
The recipe
For 4 people
Coconut biscuit
Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in the oven at 170°C. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.
Raspberry compote
Make a raspberry compote and pour half over the coconut biscuit. Place in the freezer for a few minutes.
Coconut mousse
Make a coconut mousse. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for a few minutes.
Raspberry jelly
On the same day, make a jelly using blended raspberries. Add the gelatine and fill a piping bag with it.
Apply the white velvet spray to the frozen cake. Place in a cool place while defrosting. Remove the frame. Serve whole or cut into individual portions.
