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Creamy Coconut-lime Cake with Raspberry Cream & Lime Caviar

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Creamy Coconut-lime Cake with Raspberry Cream & Lime Caviar

The perfect creamy coconut-lime cake with raspberry cream & lime caviar recipe with a picture and simple step-by-step instructions.

Dough:

  • 5 tbsp Cane sugar
  • 2 tsp Alginate
  • 2 tbsp Salt
  • 100 g Raspberries
  • 250 ml Cream
  • 1 Pc. Vanilla pod
  • 100 g Sugar
  • 10 Pc. Mint leaves
  • 125 g Butter
  • 80 g Powdered sugar
  • 1 pinch Salt
  • 1 Pc. Egg
  • 250 g Flour
  • Peas

Filling:

  • 10 Pc. Limes
  • 25 g Sugar
  • 250 ml Coconut milk
  • 9 Pc. Eggs
  • 300 g Raspberries

Dough:

  1. Knead the powdered sugar, butter and salt. Add the egg and sieve the flour over it, then finish kneading. Shape the dough into a ball and chill for approx. 1 hour.
  2. Then roll out and place in a greased springform pan (flat bottom). Cover with baking paper and spread the peas on top. At 170 degrees approx. 15 minutes. pre-bake. Remove the parchment paper and peas and bake for about 5-10 minutes to the end. Take out of the oven and spread the raspberries on top.

Filling:

  1. Squeeze the lime and bring to the boil together with the sugar. Remove from heat and stir in coconut milk. Whisk the eggs and put the pot back on the stove over a low heat. Pour in the eggs and simmer, stirring constantly, until the mixture is slightly creamy. Now pour the mixture into the springform pan and let it set in the oven at 100 degrees for about 45 minutes.
  2. Let the cake cool down and cut out any shape.

Raspberry cream:

  1. Whisk the raspberries with the cream and add to the pulp of a vanilla pod. Pour the whole thing into a cream siphon and place in the refrigerator until ready to serve.

Lime Caviar:

  1. 2 Squeeze the limes and whisk with the algizoon. Let it rest in the refrigerator for approx. 2 hours until the air bubbles have evaporated.
  2. Prepare a bowl with approx. 300 ml of water and the salt.

Caramel chips:

  1. Caramelize 8,100 g sugar in a non-stick pan and place on baking paper. After it has cooled down, break into splinters.

Serving:

  1. Place the cake on a plate and sprinkle with cane sugar. Then caramelize the sugar with a flambé machine. Next to it, pile up the cream like a small volcano and put the lime caviar in the middle. Garnish with caramel chips and mint leaves.
Dinner
European
creamy coconut-lime cake with raspberry cream & lime caviar

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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