Cake 'Basiliko'

Material used: silicone mold kit Lady Queen, consisting of two ring molds (532 & 981 ml or Ø 160 & 180 cm).

Strawberry-rhubarb compote

1. Soak the gelatin in ice-cold water. Bring the strawberry puree, strawberry and rhubarb pieces, preserving sugar, lime juice and zest to the boil in a saucepan and cook for 4 minutes. Then let it cool to 80 degrees and then dissolve the well-squeezed gelatin in the fruit mass. Fill the compote into the smaller ring shape (16 cm) and let it solidify in the refrigerator or better (because it is faster) in the freezer.

Coconut cream 2. Soak the gelatin. Warm the coconut milk with the sugar and dissolve the gelatine in it. Mix the creme fraiche with the coconut liqueur in a bowl and then stir in the warm coconut milk. When the cream begins to gel, whip the cream until it is semi-rigid and fold in. Spread the coconut cream on the strawberry-rhubarb layer that has now set and place the mold in the refrigerator. When the coconut layer has solidified, the sponge cake can be prepared.

Coconut biscuit 3. Preheat the oven to 180 degrees top/bottom heat. Melt the butter and let it cool down a bit. Beat the egg whites with the salt and sugar until stiff. Gently stir in the egg yolks. Sift the flour over it and fold in together with the desiccated coconut. Mix 1 tablespoon of batter with melted butter and fold in as well. Spread the dough about 1 cm thick on a baking sheet lined with baking paper or a silicone mat and bake for about 10-12 minutes. Let it cool down and cut out a circle about 16 cm in diameter on the outside and one cm on the inside, so that a ring is created. Brush this with some strawberry jam and place on the coconut mousse layer. The insert for the cake is now ready and can be frozen.

Crispy Coconut Bottom For the crispy coconut layer, gluten-free shortbread crumbles must first be prepared. Leftovers can be frozen for next time.

Gluten-free shortbread: Process all ingredients together to make sprinkles. Freeze these 20 minutes. Then spread on a baking sheet and bake at 170 degrees for 20-25 minutes until golden brown. - Recipe: Gregory Doyen

1. Melt the couverture and nougat in a water bath or microwave and incorporate the remaining ingredients (gluten-free shortbread, crepes dentelles, desiccated coconut, salt). Roll out the mixture evenly between two layers of baking paper 3 mm thick (such dough sticks are helpful here). Place in the fridge while the lime-basil mousse is being prepared.

Lime-basil mousse 5. Briefly heat the milk with the lime zest and set aside for 10 minutes to steep. Soak the gelatine and melt the white couverture. Heat the milk again and dissolve the gelatin in it. Pour through a sieve to the melted couverture and stir in well. Then stir in the lime juice and the chopped basil leaves. Puree with a hand blender. Whip the cream until it is semi-stiff and fold into the basil cream.

Construction 6. Spread a good three-quarters of the lime-basil mousse in the larger ring shape (18 cm) and spread it a little up the edges. Press the frozen strawberry-coconut filling into the mousse. Fill up with a little mousse and smooth out. Peel off the top layer of baking paper from the Crispy Coconut layer that has now solidified and cut out two circles to match the size of the shape, so that a ring is created. Carefully place the crunchy layer on top (if necessary, put it briefly in the freezer beforehand) and freeze the cake covered with cling film for one night.

Mirror glaze without couverture and condensed milk 7. Soak the gelatin. Put the milk and cream with the glucose syrup and 180 g of the sugar in a saucepan. Mix the remaining sugar with the corn starch and stir in. Bring the glaze to the boil while stirring. Remove from heat and let cool down to 70 degrees. Then add the well-squeezed gelatine and the food coloring and puree everything with the hand blender. Let the glaze cool to about 26 degrees. Then it is ready to be poured. - Recipe: Cedric Grolet

Chocolate decor leaves 8. Color and temper the white couverture (green and yellow chocolate color). Use cake edge foil and a special tool in sheet form. The working method is well illustrated in the video (my self-made tool is a bit smaller: 3 x 4 cm).

Completion 9. The glaze should be 26 degrees for pouring. Remove the frozen cake from the silicone mold and place it on a grid that stands over a bowl that will hold the overflowing glaze. Cover the cake evenly with the green mirror glaze. Remove the drops at the bottom and place the cake on a plate. Decorate with the chocolate leaves and pearl-colored sugar pearls.