Coconut raspberry sponge with white chocolate and vanilla mousse

Coconut raspberry sponge with white chocolate and vanilla mousse

By
From
Lamingtons & lemon tart
Serves
8–10
Photographer
Patricia Niven

This looks hard but it’s not, I promise. Give it a go and watch your guests’ envious looks as you effortlessly present this at the end of a meal. The sponge is easy to make and has the added bonus of being gluten-free so it really will suit everyone. Plan this and time it so you are glazing the cake as your guests arrive. It will look amazing and will be the perfect temperature by the time you’re ready for dessert. This is a great cake to make for someone special, and is a fantastic way to finish a memorable meal.

Ingredients

Quantity Ingredient

Coconut raspberry sponge

Quantity Ingredient
50g unsalted butter
60g caster sugar
2 eggs
90g white chocolate, melted
80g desiccated coconut
5-6 fresh or frozen raspberries

White chocolate and vanilla mousse

Quantity Ingredient
200g white chocolate, roughly chopped
1 vanilla bean, seeds scraped
20g caster sugar
3 gold-strength gelatine leaves, soaked and drained
20g unsalted butter, at room temperature
280ml thickened cream

White chocolate and vanilla glaze

Quantity Ingredient
300g white chocolate, chopped
125ml full-cream milk
1 vanilla bean, seeds scraped
25ml liquid glucose
2 gold-strength gelatine leaves, soaked and drained

Raspberry jelly

Quantity Ingredient
175ml raspberry purée or juice
75ml sugar syrup, (see Equipment & ingredients)
1g agar agar
3 1/2 gold-strength gelatine leaves, soaked and drained

Assembly

Quantity Ingredient
1 tablespoon Raspberry jam
white chocolate flakes
shaved fresh coconut
fresh raspberries, halved

Method

  1. For the sponge, preheat the oven to 160°C. Lightly spray canola oil into a round 18 cm diameter x 4.5 cm deep non-stick cake tin with a removable base. Cut an 18 cm disc of baking paper and place it in the base of the tin.
  2. Beat together the butter and the sugar using an electric mixer, or do it by hand. Add the eggs, one at a time, beating well after each addition.
  3. Fold in the melted chocolate and then the coconut.
  4. Pour the batter into the lined cake tin, or a metal pastry ring set on a baking tray lined with baking paper. Smooth the batter with a small palette knife or the back of a spoon then push in the raspberries, evenly spaced apart.
  5. Bake for 30 minutes or until the sponge is cooked and is light and golden. Remove from the oven and leave the sponge to cool in the tin for 10–15 minutes before gently turning it out onto a chopping board. Chill in the refrigerator for 20 minutes.
  6. Carefully peel the baking paper off the cake and cut a 15–16 cm disc from the sponge. Discard (or eat) the trim.
  7. To make the mousse, melt the white chocolate in a bowl in the microwave.
  8. Mix the vanilla seeds into the sugar and place in a saucepan with 120 ml water over medium heat. Stir and bring to the boil then remove the pan from the heat.
  9. Add the gelatine to the pan, stir to dissolve it then strain the mixture over the melted chocolate. Add the butter and mix gently from the centre of the bowl to the outside of the bowl, using a spatula, until you have a smooth and shiny cream.
  10. Whisk the cream to soft ribbons then fold this gently into the mousse base until you have a light and smooth mousse texture.
  11. For the glaze, put the white chocolate in a bowl.
  12. Bring the milk, vanilla seeds and glucose to the boil in a saucepan over medium heat then remove the pan from the heat.
  13. Add the gelatine to the pan, stir to dissolve it then strain the mixture over the chocolate. Stir to combine.
  14. Strain the glaze through a sieve and use it immediately or store in the refrigerator until ready to use.
  15. Before using, simply reheat the glaze in short bursts on High in the microwave until it is warm and evenly heated.
  16. To make the jelly, place the purée, sugar syrup and agar agar in a small saucepan over medium heat, mix well and bring to the boil. Remove the pan from the heat.
  17. Add the gelatine to the pan and stir to dissolve it. Pour the jelly into a lightly greased 1 litre square or rectangular plastic container and leave the jelly to set in the refrigerator for 1 hour.
  18. Turn the jelly out of the container onto a chopping board and cut out a 6 x 2 x 1 cm piece of jelly with a sharp knife.
  19. To assemble, take an 18 cm ring or cake tin, at least 5 cm in height. Line the inside edges with baking paper strips cut to size and line the base with baking paper.
  20. Take the sponge and invert it in the centre of the tin.
  21. Spread a small quantity of raspberry jam onto the sponge using a small palette knife or the back of a spoon.
  22. Pour the white chocolate and vanilla mousse on top of the sponge and gently tap the tray to level the mousse flat. Use a palette knife to make sure it’s really flat and again tap to level it off as best you can.
  23. Place the cake tin in the freezer to set for a minimum of 4 hours – it’s essential the cake is frozen before you glaze it.
  24. Unmould the frozen cake and remove the paper from the base. Place it on a wire rack over a tray and glaze the cake.
  25. Gently tap the rack to remove any excess glaze and lift the cake onto a serving plate with a palette knife.
  26. Allow the cake to thaw for at least 45 minutes before finishing with the jelly and garnishing with the chocolate flakes, coconut shavings and fresh raspberries, if desired.

Tip:

  • Make the cake, glaze and jelly the day before serving for convenience. Glaze the cake a couple of hours before serving.
Tags:
darren purchese
burch and purchese
sweet studio
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