I received a comment on my last post stating that she couldn’t visualize the process. First off, great comment! It made me think, “Isn’t that why I blog and take pictures so that people can visualize and make it themselves at home?”
The answer is, yes. So the question really is, “What am I doing wrong?”
I realized the recipe of the last post was long and a bit more complicated than just mixing a few ingredients together. Pictures of the process would and could have helped with the visualization! What was I thinking?!
I was too caught up in the weather and fresh produce… I didn’t think about you guys. My mistake, really. I should only be thinking about you guys because I think you’re awesome. I am so very appreciative from the support I get from the people who read this blog. You guys get me up on Saturday morning to start baking!
I’m going to try to make things more visual… the process… the techniques… and not just the finished product!
This cake has a lot of steps but I promise you they are all worth it! The end product is both beautiful, delicious and absolutely perfect for this season! Try making the cake over 2 days, it makes the whole process seem a little stressful. Plus, that’s how us pros do it!
Day 1: The Genoise and the raspberry mousse center
Day 2: The coconut mousse and decor
I was totally thinking about my dad while I was creating this cake. There’s one flavor that he goes crazy over, and that’s coconut. Coconut macroons are his kryptonite… no lie. I decided to pair it with raspberries because that’s another favorite of his. So I thought, “Why not just make my dads dream cake?” (Although he can only look at pictures of it and can’t eat it himself because I’m way over here in Germany… sorry dad).
Point is, he can make it himself now!
Toasted Coconut Torte with Raspberry Center
makes one, 18 cm or 7 in cake
Get this recipe as a PDF
For the decoration:
25g butter, softened
25g egg whites
1 tablespoon raspberry puree
Mix all ingredients together, except the pistachios, to form a creamy mass. Transfer to a piping bag and pipe out the decoration onto a prepared baking sheet with baking paper. Sprinkle with ground pistachios.
For the Genoise:
100g eggs (2 eggs)
15g corn starch
1.2g baking powder
Preheat the oven to 180 Celsius or 350 Fahrenheit.
Start by sifting the flour, corn starch and baking powder together in a small bowl.
In a metal or glass bowl, place the eggs and sugar over a water bath on the stove and begin beating with a hand mixer.
**If you do not have a hand mixer your can heat the eggs and sugar over the water bath with a whisk and then transfer to your stand mixer.
Once the eggs and sugar are warm, remove from heat and continue to beat until they become stable. The color will become much lighter and the volume will double.
Fold in the sifted flour, corn starch and baking powder.
Carefully pour on top of the decorated baking paper and spread evenly.
Bake for about 8-10 minutes.
Once cooled, remove the baking paper and check out your decorated Genoise!
Cut into two strips about 4.5 cm or 1.75 in
1 recipe of the Genoise shown above (A.K.A. without the raspberry decoration)
Cut out a circle a few centimeters smaller than the cake ring (I did mine 16.5 cm or 6 in)
Place the cake ring (18 cm or 7 in) on top of baking paper on a stable, flat tray. Lay the decorated Genoise around the inside of the ring with the decoration on the outside. Cut the strips to fit.
Place the cake base inside the form. It should fit inside the decorated Genoise. If not, cut to fit.
Raspberry Mousse (cake center)
Enough for a 13.5 cm or 5 inch cake form
88g raspberry puree
25g egg whites
75g raspberry sauce
4g gelatin sheets
Mix together the raspberry puree and sugar.
Measure the egg whites and 8g sugar in a bowl. Place the 13g water and 45g sugar in a pot and begin to cook the sugar while simultaneously whipping the egg whites. Once the sugar reaches 117 Celsius or 240 Fahrenheit pour the cooked sugar into the egg whites in a small stream continuing to whip the egg whites until a stable meringue occurs.
Fold the raspberry mixture into the meringue.
Next, whip the cream meanwhile soaking the gelatin in water.
**You can always whip the cream way ahead of time and place in the refrigerator!
Once all the parts of your mousse are completed it is now time to melt the gelatin and mix the mousse together.
Melt the gelatin over a water bath. Stir in a few spoonfuls of the whipped cream. Do not let the gelatin mixture become too hot. It should only be warm to the touch.
Add the raspberry meringue to the cream and finally add the gelatin, folding the mixture into a smooth mousse.
Fill the mousse into the prepared cake ring. Place in the freezer. This center of the cake must be frozen in order for you to be able to handle it when it comes time to building your cake. Once frozen, cut out of the cake ring and place back in the freezer.
Once frozen, place the mousse form inside the prepare cake form with the Genoise. Optional: sprinkle with toasted coconut.
Place in the refrigerator while you make your coconut mousse.
75g Monin coconut syrup
8g gelatin sheets
Whip the cream. Meanwhile, soak the gelatin sheets in cold water.
Once the cream is whipped, in a metal bowl, melt the gelatin over a water bath. Add the Monin coconut syrup and a few spoonfuls of the whipped cream. Stir together. This mixture should only be warm to the touch.
Fold the gelatin mixture into the cream.
Pour the coconut cream into the prepared cake form and distribute evenly. Place in the refrigerator until the cream sets.
Raspberry Jelly (topping)
4g gelatin sheets
100g raspberry puree
2 tablespoons water
Soak the gelatin sheets in cold water for about 5 minutes.
In a metal or glass bowl over a water bath, melt the gelatin in the raspberry puree and water.
Pour onto the top of the cake. Tilt the cake to disperse evenly and place back in the refrigerator for about a half hour.
Remove from the refrigerator and with a sharp knife, carefully cut the cake out of the ring. Decorate with toasted coconut.
Are you maybe confused?? Check out this drawing!