Desserts Recipes

Coconut Raspberry Cake

coconut raspberry cake

Tart raspberry jam is sandwiched between moist sponge and sweet coconut cream.

Recipe from Hotel sáv.

Cook Time
6 hours

Ingredients
(1 pound)

For sponge cake
• Raspberries, fresh (18g)
• Flour (25g)
• Sugar (20g)
• Baking powder (1g)
• Grapeseed oil (12g)
• Egg yolk (12g)
• Egg whites (25g)
• Sugar (12g)
For raspberry jam
• Raspberries, fresh (100g)
• Sugar (4g)
• Glucose (8g)
• Acai berry powder (3g)
• NH pectin powder (2g)
For coconut cream
• Gelatin (3 pieces)
• Coconut milk (76g)
• Egg whites (16g)
• White chocolate (106g)
• Malibu (48g)
• Whipped cream (180g)

 

Steps

rasp11. Make sponge
-Push the raspberries through a sieve to make a purée.
-Combine the rest of the sponge cake ingredients, except the egg whites and sugar and mix until blended.
-Whisk the egg whites and sugar for 8 minutes until stiff peaks form.
-Fold egg whites and sugar mixture into the raspberry mixture, blending until consistent.


rasp22. Bake sponge
-Preheat the oven to 220°C.
-Line a baking tray with waxed paper and pour cake mixture into a 15cm round cake mould on the baking tray.
-Bake for 8 minutes and set aside to rest.


rasp33. Make raspberry jam
-In a small pan on the stove, mix the fresh raspberries, sugar, glucose and acai powder and stir over low heat until the sugar melts.
-Once sugar melts, add NH pectin powder and simmer at low to medium heat for 30 minutes, stirring continuously.


rasp44. Refrigerate jam
-Pour the jam into a 15cm round mold.
-Refrigerate for 2 hours.


rasp55. Make coconut cream
-Soak gelatin in iced water for 30 minutes.
-Using a hand whisk, combine the egg whites and sugar until stiff peaks form.
-Heat coconut milk over medium heat. Once boiling, combine the egg white-sugar mixture and gelatin and heat to 83°C.
-Once it reaches the desired temperature, add white chocolate. Once melted, mix in Malibu and whipped cream.


rasp6 6. Finish and arrange
-Construct the cake by placing the cake mould on a baking tray. Pour in a layer of coconut cream, a layer of cooled jam, and another layer of coconut cream. Carefully top with the sponge cake.
-Freeze for 3 to 4 hours.
-Add a splash of jam on top to serve.

 

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