Pink, elegant, and delicious coconut-raspberry cake.
Ingredients:
Sponge Cake:
- 6 eggs, at room temperature
- 1 cup (200 g) sugar
- 1/4 tsp pink gel food coloring (or blue, or omit for classic sponge)
- 1 cup (140 g) cake flour
- 4 tbsp potato starch (or dark cocoa powder for a dark sponge version)
Filling:
- 900 g cold heavy cream (36% fat)
- 150 g powdered sugar
- 300 g raspberries (fresh or frozen)
- 1 and 1/2 tsp gelatin (optional)
Example Decoration:
- 50 g coconut flakes
- 180 g Raffaello (coconut candy)
- Dried coconut
Preparation:
Sponge Cake: Preheat the oven to 170°C (340°F). Line the bottom of a 24 cm springform pan with parchment paper.
Whip egg whites for about 2 minutes until foamy. Gradually add sugar, beating constantly. Continue beating for a few more minutes until stiff and glossy. Still beating, gradually add egg yolks, and add food coloring towards the end.
Add sifted flours (cake flour and potato starch or cocoa powder) directly into the batter. Mix briefly on low speed until the ingredients are combined into a smooth batter without lumps.
Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool. Once cooled, slice into 3 layers (save crumbs for decorating the sides).
Filling: If using gelatin, soak it in a small bowl with 3 tbsp water and let it sit for 15 minutes. After soaking, add a bit more water (about 2 tbsp) and gently heat until the gelatin dissolves completely. Let it cool in cold water.
In a mixing bowl, whip the heavy cream and powdered sugar with an electric mixer for about 2 minutes until thick and stiff.
Mix a few tablespoons of milk into the cooled gelatin, then add a spoonful of whipped cream and mix well. Repeat once more with another spoonful of whipped cream. Add this “tempered” gelatin mixture to the whipped cream and mix briefly until combined. Add raspberries and mix briefly on higher speed until raspberries partially break down.
Assembly: Place the first sponge cake layer on a serving plate. Spread 1/4 of the cream mixture over it. Cover with the second layer and spread another 1/4 of the cream mixture. Place the last sponge layer on top and cover the entire cake with the remaining cream mixture, including the sides.
Mix coconut flakes with the sponge cake crumbs and press them onto the sides of the cake. Decorate the top with Raffaello and dried coconut.
Chill in the fridge until ready to serve.
