Coconut dacquoise, crunchy layer with strawberries, strawberry jelly, whipped coconut jelly with lemon and limoncello, coconut mousse, mirror glaze.
THE RECIPIE:
For 2 cakes 18 m diameter.
SPONGE CAKE:
55 g coconut
83 g flour
110g caster sugar
138g egg whites
48g sugar
1 lemon zest
Whisk the egg whites with sugar. Sift into whipped egg whites all the dry ingredients and mix all together. Bake at 170C for 20 min in 2 metal rings 18 cm.
CRISPY LAYER:
70 g of white chocolate
5 g dried strawberries
15 g grape seed oil
25 g royaltine
10 g of baked coconut flakes
Melt chocolate and mix all the ingredients. Roll two circles size 18 cm. Put the hot sponge cakes on the top.
STRAWBERRY CONFIT:
150 g strawberry puree
170 g strawberry pieces 5*5mm
55 g invert sugar
8 g of gelatin
Soak the gelatin in cold water. Heat part of strawberry puree, melt the drained gelatin in it, add all the rest ingredients and pour in two rounds size 14 cm.
WHIPPED COCONUT JELLY:
240 g coconut puree
40g limoncello
8 g gelatin
40 g of lemon juice
Soak the gelatin in cold water. Heat part of coconut puree, melt the drained gelatin in it, add all the rest ingredients and put in the fridge overnight or for several hours. Then whip with a whisk until puffy. Pour in two round rings 14 cm onto strawberry confit.
COCONUT MOUSSE:
90 g coconut puree
30 g cream
8g gelatin
220g whipping cream
140 g of white chocolate
40 g lime juice
40 g limoncello
Soak the gelatin in cold water. Heat coconut puree with cream, pour on the drained gelatin and chocolate. Make the emulsion with hand blender. Cool to 40C, add warm lime juice and limoncello, mix using a hand blender. Add the whipped cream.
MIRROR GLAZE:
75 g water
150 g Sugar
150 g glucose
100 g of condensed milk
12 g of gelatin
150 g of chocolate
red food coloring
Soak the gelatin in cold water. Bring water, sugar and glucose to a boil. Pour the hot syrup on the chocolate with condensed milk and gelatin. Mix with a blender, add the red food coloring make an emulsion.
ISOMALT DECORATION:
100g isomaltSpread thin layer of isomalt on a silicone mat, cover with second silicone mat. Bake in the oven 180 degrees for 6-8 minutes.
ASSEMBLING:
Pipe mousse into two rings 16cm, put the whipped jelly with confit inside, freeze. Remove from the ring, put on top of the sponge cakes. Decorate the cake with chocolate decorations, isomalt and fresh strawberries.
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5 Yopol
