Raspberry Coconut Mousse Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
Mix until creamy, for about 5 minutes
2 tbsp (20g) all-purpose flour
2/3 cup (35g) coconut flakes
Bake at 320F (160C) for 15-17 minutes
let cool completely
(100g) almonds, toasted
¼ tsp (1g) salt
2 tbsp (16g) powdered sugar
1 tsp (5g) vanilla extract
Process until turns into a thick paste
2 oz (60g) white chocolate, melted
⅔ cup (50g) pailleté feuilletine
⅓ cup (20g) coconut flakes
1 tbsp (15ml) coconut milk
Mix to combine
spread over the cake
Leave a 1/2 inch (1cm) border
refrigerate until you prepare the mousse
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) coconut milk
Let it swell for 5-10 minutes
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/3 cup (70g) sugar
¼ tsp (1g) salt
Heat until warm and sugar is dissolved
Don’t boil
Stir in bloomed gelatin
Mix to combine
Let it cool
1 ½ cups (360g) whipping cream (35% fat), chilled
Whip until stiff peaks form
Incorporate coconut mixture
Spread about half over the cake
4 oz (120g) fresh raspberries
Cover with the remaining coconut mousse
Refrigerate for at least 1 hour
Raspberry jelly
Refrigerate for at least 4-6 hours or overnight
whipped cream
1M tip
fresh raspberries
coconut slices
coconut flakes