Coconut Cake with Raspberry, Lime and Thyme
A layered coconut entremet: coconut dacquoise with a frozen raspberry mousse core and lime-thyme mousse, topped with raspberry glaze. Finished cake 20 cm ø. Adapted from a German patisserie blog.
Ingredients
| 3 | gelatin sheets (raspberry mousse) | |
| 140 g | raspberry puree (finished product or homemade) | |
| 1 | egg white (raspberry mousse) | |
| 40 g | sugar (raspberry mousse) | |
| 100 g | cream (raspberry mousse) | |
| 3 | egg whites Gr M (dacquoise) | |
| 1 | pinch of salt | |
| 30 g | sugar (dacquoise) | |
| 15 g | ground almonds | |
| 80 g | powdered sugar | |
| 63 g | grated coconut | |
| 15 g | flour (dacquoise) | |
| 2.5 | gelatin sheets (lime-thyme mousse) | |
| 70 g | fresh lime juice | |
| 1 | sprig of thyme (lemon thyme) | |
| 10 g | sugar (for the lime infusion) | |
| 1 | egg white Gr L or 2 small | |
| 65 g | sugar (lime mousse) | |
| 130 g | cream (lime mousse) | |
| 2 | gelatin sheets (raspberry sauce) | |
| 75 g | raspberry puree (sauce) | |
| 80 ml | water (sauce) | |
| 2 tbsp | 30 ml | sugar (sauce) |
| — | fine lime pieces | |
| — | fresh raspberries | |
| — | thyme | |
| — | coconut flakes |
Instructions
Finished cake: 20 cm ø.
Day before or 5 hours ahead
Raspberry mousse. Soak the gelatin in ice-cold water. Heat one third of the raspberry puree in a pot and dissolve the gelatin in it. Stir into the remaining raspberry puree. Whip the egg whites with the sugar until smooth and fold in the raspberry puree. Whip the cream and fold it in. Fill an 18 cm mould with the raspberry mousse and freeze.
Same day
Coconut dacquoise. Draw two circles 18 cm in diameter on the back of a sheet of baking paper. Heat the oven to 160°C. Beat the egg whites with salt and sugar until light. Mix the almonds, grated coconut, flour and powdered sugar and fold under the egg whites. Put the batter into a piping bag with an 8 mm plain tip and pipe the batter in a spiral pattern onto the two pre-drawn circles. Bake for approx. 25-30 minutes. Let cool and peel off the baking paper. Sprinkle a little sugar on this side.
Meanwhile
Lime mousse with thyme. Soak the gelatin in ice-cold water. Bring half of the lime juice together with 10 g sugar and the thyme to a boil and let steep for at least 10 minutes. Strain, reheat and dissolve the gelatin in it. Add the remaining lime juice. Whip the egg whites with 65 g sugar. Draw the slightly cooled lime juice under the egg whites with a spatula. Whip the cream until firm. Then carefully fold it under the lime mixture. Fill a piping bag with an 8 mm tip and place in the fridge for a short time.
Composition
Line the edge of a 20 cm ø mould with cake foil (optional). Place one disc of coconut dacquoise. Put the frozen raspberry mousse on top and place the second piece of coconut dacquoise. Since these two components are 18 cm in diameter, a gap is created, which is filled using the piping bag with part of the lime mousse, spread over the top. Set in the fridge.
At the end
Raspberry sauce. Soak the gelatin. Stir the raspberry puree, water and sugar together. Heat one third of it in a small pot and dissolve the gelatin in it. Add the remaining liquid and let cool a little before pouring the raspberry over the cake. Set in the fridge.
Just before serving, decorate the cake with fine lime pieces, fresh raspberries, thyme and coconut flakes.
Note: If you don't have two moulds of different sizes, of course you can also make the cake in an 18 cm mould, layered on top of each other. Then the lime layer is a little thicker and the lime mousse is frozen. Afterwards the "irregular" cake border must be hidden with whipped cream and grated coconut.