Raspberry-Coconut Winter Dream Cake

Ingredients for 1 servings:

• 100 g desiccated coconut
• 25 g ground almonds
• 125 g powdered sugar
• 150 g protein, (~ 5 egg whites)
• 50 g sugar
• 60 g wafer rolls
• 20 g desiccated coconut
• 50 g white chocolate (couverture)
• 15 g coconut oil
• 150 g raspberry mousse (room temperature)
• 4 g gelatin (or 2 gelatin leaves)
• 55 g meringue(s), Italian *
• 85 g whipped cream
• 200 g coconut milk (with 60-80% coconut content)
• 50 g sugar
• 2 egg yolks
• 6 g gelatin (or 3 gelatin leaves)
• 200 g whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Almond-Coconut Base: Beat the egg whites until stiff; add the sugar and continue beating until stiff. Finely grind the desiccated coconut, almonds, and powdered sugar again through a grain mill or hand blender and mix well. (You can also use regular desiccated coconut, but the base won’t be as fine). Using a spatula, fold the coconut-almond-powdered sugar mixture into the egg white mixture (folding from the center outwards and upwards with the spatula). Bake two (18 cm diameter) bases. You can either pour the batter into two baking pans or pipe two round bases from parchment paper using a piping bag. Bake for 5 minutes at 200°C, then for another 20 minutes at 170°C (top and bottom heat). Coconut Crunch Base: Melt the chocolate coating and Palmin (I microwave it on low for about 3-4 minutes, but mix every 30 seconds). Finely chop the wafer rolls and mix well with the desiccated coconut. Add the chocolate mixture, mix everything well, and then press it firmly into a ring-shaped mold. Raspberry Mousse: Heat the squeezed gelatine in the microwave (on high) for 10 seconds, add it to the raspberry puree (room temperature), and mix well. Carefully fold the Italian meringue and whipped cream into the fruit puree. Coconut Bavarian Cream: Beat the egg yolks with the sugar until frothy. Heat the coconut milk and pour it over the egg yolk foam, stirring well. Continue cooking the cream until it forms a rose. The cream should stay separate when you draw a line on a spoon/scraper with your finger; then the cream is ready. Remove from the heat and add the squeezed gelatine (i.e., the gelatine that has been hydrated in cold water for 5 minutes and then thoroughly drained) to the warm cream and mix well. When the cream is cold and begins to set, fold in the cream. STRUCTURE: 1. Coconut crispy base 2. Almond-coconut base (dacquoise) 3. Raspberry mousse 4. Almond-coconut base (dacquoise) 5. Coconut Bavarian cream (enough for the top layer and the cake edge) Alternatively, you can line the edge of the tin with coconut cream from the beginning, 1-4 as above, and then spread with coconut cream. Desiccated coconut as a cake edge decoration also looks very nice. It is best to cut it on the 2nd day. * Italian meringue: Boil 30 g sugar and 15 g water to 112°C. In the meantime, beat the egg whites until stiff, add the 112°C syrup and continue beating (2-3 mins) until the mixture is lukewarm.