Local Coco


Working Method

Cake Base
  • Whip up cake mix, egg, water and SP by using balloon whisk in high speed for approx. 4-5 mins. Then incorporate the oil well.
  • Bake at top 200˚C and bottom 180˚C around 18 – 20mins. Depending on the size.

Peanut Feuilletine
  • Mix peanut butter and feuilletine together. Melt Belcolade Selection Blanc CT and cocoa butter in separate bowl till 40°C, and then mix all together.
  • Spread a thin layer on the sponge.

Mango Jelly
  • Heat up mango puree and sugar on the pot until the sugar dissolved.
  • Melt the gelatine mass, add into mango puree and mix well.
  • Pour on the tray and let it set.
  • Chop out the mango jelly with a round cutter.

Coconut Mousse
  • Boil coconut milk and sugar in the pot. Let it cool down until 35°C to 40°C.
  • Melt gelatine mass, add into coconut milk and mix well. 
  • Whip up the whipping cream until soft peak form. Then, fold into coconut milk mixture.
  • Pour the mousse into the cake mould followed by mango jelly and cake base.

Green Glaze
  • Warm all ingredients together till around 37°C to 40°C.
  • Cool down till 28°C then glaze on top of  the cake and décor the cake as desired.

About this recipe

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