Before starting this Raspberry, Vanilla & Coconut Cake recipe, organise the necessary ingredients for the Swiss meringue.
For the Swiss meringue: Place the egg whites in a mixing bowl.
Add the castor sugar...
... and combine with the whisk.
Beat with a hand whisk...
... over a bain-marie (simmering water).
The temperature should reach 40/45°C.
I recommend using a laser thermometer for this operation. Otherwise, touch the preparation with the back of your finger. You should feel a stinging sensation due to the heat. When the preparation reaches the desired temperature...
... transfer into the stand mixer bowl...
... and beat at maximum speed until cooled down completely.
The meringue is now ready.
Transfer the meringue into a piping bag fitted with a plain nozzle (Ø 10 mm). I recommend using a piping bag holder.
Lift the sides of the bag and push the preparation down.
Fill a Silikomart round insert mould with the meringue.
Even the surface with a cranked metallic spatula.
Place the silicone mould on a baking sheet...
... and bake in a fan-assisted oven preheated at 100°C (gas 1/4) for 2 hours.
When cooked, leave to cool in the oven turned off.
For the crème chiboust: Organise the necessary ingredients.
Steep the gelatine sheets in a bowl filled with cold water.
Pour the milk in a saucepan.
Split the vanilla pod in half lengthwise, then add to the milk (seeds and pod).
Clarify the eggs. Place the yolks in a mixing bowl. Set the egg whites aside.
Pour the sugar over the egg yolks.
Blanch the ingredients using a whisk.
Add the cornflour and combine.
When the milk starts boiling...
... pour it over the egg yolk preparation. Combine well with a whisk.
Transfer the preparation into the saucepan used to boil the milk.
Cook over medium heat...
... until thick. Stir constantly to prevent the cream from sticking to the pan.
Remove the saucepan from the heat, then strain the soft gelatin and add to the cream. Mix until the gelatine is completely dissolved. Remove the vanilla pod.
In a small saucepan, cook the remaining sugar with 5 cl of water until the temperature reaches 119°C.
When the sugar gets close to 119°C, beat the egg whites until firm and add the cooked sugar.
Beat until cooled down completely. When the meringue mix is ready...
... add half to the pastry cream.
Combine with a whisk to remove lumps.
Add the rest of the meringue and combine gently with the whisk. Whisk the preparation a couple of times for a smooth consistency.
Using a piping bag, fill a Silikomart Paradise mould with crème chiboust halfway up.
Take the meringue rings out of the oven.
Carefully release them from the mould. You will probably have trouble removing the meringue rings in one whole bit. Remove the broken pieces...
... and recreate two meringue rings, burying the pieces inside the vanilla crème chiboust.
Place in the freezer.
For the raspberry mousse: Organise the necessary ingredients.
Soften the gelatine sheets in cold water.
Pour the raspberry purée in a saucepan. Add the castor sugar.
Combine well with a whisk and bring to a boil.
Strain the soft gelatine...
... and add the gelatine to the hot raspberry purée.
Combine gently with a whisk until the gelatin is completely dissolved.
Pour the hot purée in a deep baking sheet and spread it to a thin layer for it to cool down quickly.
In the meantime, beat the whipping cream until you obtain a whipped cream.
When the raspberry purée is cold (but not jellified), transfer to a mixing bowl.
Add half of the whipped cream...
... and combine with a whisk.
Add the rest of the whipped cream and combine gently.
Transfer the raspberry into a piping bag and fill the mould up to the top.
Even the surface with a cranked metallic spatula...
... and cover the surface with cling film. Place in the freezer.
For the coconut streusel crust: (on the day) Organise the necessary ingredients.
Tip all the ingredients in the stand mixer bowl.
Knead the ingredients using the flat beater...
... until you obtain a crumble consistency.
Place a tart ring (Ø 24 cm) over a baking sheet lined with greaseproof paper.
Pour the crumble preparation inside the ring...
... and spread to a thin, regular layer. Press the surface with your fingers to make it compact.
Bake in a fan-assisted oven at 170°C (gas 3) for about 20 minutes...
... until golden.
Melt the white chocolate in the microwave, then spread the melted white chocolate over the biscuit with a brush. Reserve in the fridge.
When cold, flip the biscuit (the side with white chocolate should be facing down)...
... and arrange it on a serving plate. Reserve in the fridge.
Heat the red velvet spray bottle in a bain-marie at 40°C for about 30 minutes.
Remove the cake from the freezer. It should be completely frozen.
Remove the cling film and on the centre to release the mould.
Flip the cake onto a cake board, which will be easier to handle. If the cake is completely frozen, it should come off the mould easily.
Place the cake in an airbrush spray booth...
... and spray the whole surface with red velvet pearl icing. Use the cake board to rotate the cake for an easier operation.
Gently arrange the cake with red icing on top of the coconut biscuit (remove the cake board!).
Fill a piping bag fitted with a plain nozzle (diameter 10 mm) with Cara Crakine caramel filling at room temperature.
Fill the groove on top of the cake with Cara Crakine.
Finish the decoration with a few fresh red berries.
The caramel filling should still be visible and not totally covered with berries.
Arrange a few meringue decorations. Let defrost slowly in the fridge for at least 3 or 4 hours before serving. Enjoy!
If you don't want to use gelatine sheets, which are of animal origin, you can replace them with agar-agar, a powder extracted from red seaweeds.
Recommended quantity: 1 gelatin sheet (2 grams) = 0.6 grams of agar-agar.