I made this cake in a heart shaped tin for Valentine’s Day but you can do this in a round spring form. It’s a lovely, fresh tasting cake that I have also made for birthday celebrations.
Coconut, Raspberry & White Chocolate Torte
For the Sponge Base
- 4 egg yolks, size M
- 40g icing sugar
- 3 egg whites, size M
- 40g caster sugar
- 40g corn flour
- 40g plain flour
For the Coconut Sponge
- 130g icing sugar, sifted
- 70g ground almonds
- 70g desiccated coconut
- 5 egg whites, size M
- 50g caster sugar
For the Raspberry Filling
- 300g frozen raspberries, defrosted
- 30g caster sugar
- 3 leaves gelatine, soaked
For the White Chocolate Mousse
- 100ml milk
- 1 egg yolk
- 10g caster sugar
- 4½ gelatine leaves, soaked (see Notes)
- 290g white chocolate, chopped
- 10ml raspberry liquor
- 420ml double cream
For the Raspberry Topping
- 130g frozen raspberries, defrosted
- 80ml raspberry or blackcurrant juice
- 1½ gelatine leaves, soaked (see Notes)
- 20g caster sugar
- Fresh raspberries
- 3 tbsp of desiccated coconut
- For the sponge, line the base and grease the sides of a 24cm spring form. Preheat the oven to 180C/160C fan.
- In a bowl beat together the egg yolks and icing sugar until pale and fluffy. In a separate bowl beat together the egg whites and the caster sugar until the mixture holds its shape but is not stiff and dry.
- Fold a third of the egg whites into the egg yolks then fold in the remaining egg whites. Sift over the flour and corn flour and carefully fold into the egg mixture (you want to keep in as much air as possible) until well combined.
- Spoon the mixture into your baking tin and bake for 10 – 12 Minutes. Turn out onto a cooling rack lined with baking parchment and sprinkled with a little caster sugar. Peel of the lining paper and leave to cool.
- For the coconut sponge line the base and sides of a 22cm spring form with baking parchment. Preheat the oven to 190C/170C fan.
- In a bowl mix together the sifted icing sugar, almonds and coconut. In a separate bowl beat together the egg whites with the caster sugar until stiff but not dry.
- Gently fold in the dry ingredients until well combined. Pour into your prepared tin and bake for 15 – 20 minutes. Leave to cool in the tin.
- For the raspberry filling, heat a third of the raspberries with the sugar until almost boiling. Add the squeezed out gelatine, stir until dissolved then add to the remaining raspberries.
- Pour the fruit mixture over the coconut sponge in the tin and place into the freezer for at least 2 hours.
- To make the white chocolate mousse, in a saucepan bring the milk to a simmer.
- In a separate bowl mix the egg yolk with the sugar then add the milk stirring constantly. Pour the mixture back into the saucepan and bring back under a medium temperature to the boil again stirring all the while.
- Immediately add the squeezed out gelatine and stir until dissolved. Add the white chocolate and leave to stand for a couple of minutes then stir until melted and smooth. Leave to cool to about 30C then add the raspberry liquor.
- In a large mixing bowl beat the double cream until thickened but not stiff then add the chocolate mixture and stir until thoroughly combined.
- To assemble the cake, place the sponge base onto a serving plate and enclose with a cake ring. Line the ring with acetate or parchment paper.
- Top the sponge with a half of the chocolate mixture. Release the coconut sponge with the raspberry filling from the tin and press raspberry side down onto the chocolate mousse.
- Add the rest of the mousse on top of the coconut sponge making sure that the mousse fills the gap around the sides. Smooth the top with a palette knife and chill in the fridge for 4 hours.
- To make the raspberry topping, pass the raspberries though a fine sieve. Pour the raspberry puree, the raspberry or blackcurrant juice and the sugar into a small saucepan and bring to a boil. Stir to dissolve the sugar then take off the heat and stir in the squeezed out gelatine until dissolved and leave to cool.
- Pour the raspberry topping onto the cake and leave to set.
- To finish, remove the ring and acetate or paper from the cake and press on the desiccated coconut. Decorate the top with fresh raspberries.
Notes: I use Dr.Oetker Platinum gelatine but if you are using a different brand please refer to the manufactures instructions.
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