Sunday, October 14, 2012

Blackberry Coconut Cakes

Blackberry Coconut Cakes

Original Recipe:

Coconut Sponge:
  • 5 egg yolks
  • 155 g caster sugar
  • 85 g shredded coconut
  • 5 egg whites
  • pinch of salt
  • 60 g flour
  • 65 g corn starch

Blackberry Mousse:
  • 300 g blackberries
  • 50 g powdered sugar
  • 12 sheets gelatin
  • 5 stalks of lemongrass
  • 600 ml coconut milk
  • 1 vanilla bean
  • 150 g caster sugar
  • 400 g heavy cream

  • whipped cream
  • blackberries
  • coconut flakes

To make the coconut sponge:
  1. Preheat the oven to 180° C (350° F). Line a baking sheet with parchment paper and put a square (24 x 24 cm / 9.5 x 9.5-inch) baking ring on top. Alternatively use a square baking form, lined with parchment paper.
  2. Whisk the egg yolks with half of the sugar until foamy. Whisk in the shredded coconut. Beat the egg whites with the salt until soft peaks form, add the remaining sugar and continue whisking until stiff peaks have formed. Mix the flour with the corn starch and sieve on top of the egg yolk mixture. Carefully fold in together with the beaten egg whites.
  3. Fill the batter into the prepared form and bake for about 15-20 minutes until golden. Let cool on a wire rack.

To make the blackberry mousse:
  1. In a food processor puree the blackberries with the powdered sugar. Then put everything through a fine mesh sieve.
  2. To prepare the lemongrass trim the base of the stalks and remove the tough outer layers. Press the stem with the flat side of a knife to bruise and release the flavor. Cut in about 5 cm (2-inch) long pieces. Slice the vanilla bean lengthwise and scrape out the seeds. In a saucepan over medium high heat bring the coconut milk together with the lemon grass and vanilla pod and seeds to a boil. Turn off the heat and let steep for about 5 minutes.
  3. In the meantime soak the gelatin in cold water. Add the sugar to the coconut milk, then add the soaked gelatin and stir until dissolved. Put through a sieve and discard the vanilla pod and lemongrass stalks. Stir in the blackberry puree and put in the fridge to cool. As soon as the mixture starts to set whip the heavy cream and carefully fold in. Continue immediately with assembling the cake.

  1. Slice the sponge cake lengthwise into two levels. Put the bottom layer onto your cake platter and put a square cake ring around it. Fill half of the blackberry mousse on top. Add the other sponge layer and top with the remaining blackberry mousse. Put in the fridge to set for at least 4 hours.
  2. Cut the cake in slices and decorate each piece with some whipped cream, blackberries and coconut flakes.