Merry Cherry Coco

Ingredients

Grams
Cake Base
Tegral Satin Moist Chocolate Hazelnut 350
Water 110
Oil 135
Egg Yolk 9 nos
Egg White 9 nos
Sugar 100
Cake Base total 713
Coconut Mousse
Coconut Milk 200
Sea salt Pinch
Paloma Bavarois Neutral Gelatin Free 60
Whipping Cream 200
Coconut Mousse total 460
Cake Base
Cherry Puree 100
Paloma Bavarois Neutral Gelatin Free 60
Water 50
Milk 50
Egg Yolks 70
Whipping Cream 250
Cake Base total 580

Working Method

Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous.
  • Whip up egg white and sugar on medium speed till soft peak (meringue).
  • Fold in the meringue into cake batter.
  • Bake at 180°C for about 14-16 minutes.

Coconut Mousse
  • Warm the coconut milk and add in sea salt. Add in Paloma Bavarious Neutre.
  • Whip the cream until soft peak. Fold in the cream to the mixture.

Cake Base
  • Warm the cherry puree together with milk and water. Pour in egg yolks and mix well. Return the mixture to heat and cook until the mixture is about 85°C, constantly stir the mixture. Add in Paloma Bavarois Neutre. Let cool to 28-33°C. Whip the cream to soft peak. Fold in the cream to the mixture. 

Recipe Complexity


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