The perfect cake 4 someone dear.
For the coconut sable biscuit, in the bowl of a stand mixes beat softened butter with icing mixture until light and fluffy. Add eggs and continue mixing until well combined and creamy. Add vanilla extract and mix.
Toast the coconut in a large saucepan. In a medium bowl sift flour with desiccated coconut and salt, whisk and add to butter mixture. Beat for 30 seconds or so to combine the mixture. Make sure you don’t overwork the dough. Divide the dough in three and wrap each piece of dough with plastic wrap, form into disks and freeze for at least 20 minutes. Roll each piece of dough between two pieces of parchment paper or plastic wrap until it's about 32cm in diameter and about 5-6 mm thick. Use a 30cm tall number 4 template to cut the shape. Remove the excess dough. Repeat with the other piece of dough and refrigerate the numbers for about 20 minutes before baking.
Preheat oven to 180°C. Bake for 12-15 minutes or until golden brown. Allow to cool completely.
For the lychee jelly, decant the juice from the cans of lychee. Reserve the lychee fruit. Soften the gelatine sheets in a bowl with some water. Bring the lychee juice to a simmer. Chop the lychee fruit in to tiny pieces.
Dissolve the softened gelatine into the hot the lychee juice. Pour the hot jelly half way into the half the rectangle moulds and fill the other half all the way to the top. Chill in the freezer for 20mins.
For the raspberry jelly, puree the raspberries and the strain their juice. Soften the gelatine sheets in a bowl with some water. Bring the raspberry juice and sugar to a simmer. Dissolve the softened gelatine sheets into hot juice. Pour the raspberry jelly in a shallow pan Chill in the freezer for 20 min and then move to the fridge until needed.
For the Rosé jelly, soften the gelatine sheets in a bowl with some water. Bring the raspberry juice and sugar to a simmer. Dissolve the softened gelatine sheets into hot juice. Pour the rosé jelly over the half-filled lychee jelly. Chill in the freezer for 20 min and then move to the fridge until needed.
For the raspberry blondie, preheat oven to 180°C. Line the base and sides of an 4×8-inch baking pan with baking paper, leaving enough overhang on the sides. Over a bain-marie melt white chocolate and butter. Take the white chocolate mixture off the heat and add sugar and mix to combine. Add eggs, one at the time, mixing until combined. Stir in vanilla extract. Sift flour and salt, then fold into batter just until combined. Gently fold in raspberries. Pour batter into prepared pan and smooth the top. Bake for 17-20 minutes, until top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Let blondies cool completely on a wire rack, then lift them out of the pan and cut into bite sized squares.
For the coconut marshmallow, in a large saucepan add the sugar and water. Get the sugar syrup to 120°C.
In a bowl with water soften the gelatine sheets. In 30ml of hot water melt the gelatine sheets and add the coconut extract, add to the sugar syrup. Start whipping the egg whites to stiff peaks in the bowl of a stand mixer. When the sugar syrup reaches 120 start adding it to the whipped egg whites in a slow stream. Whip until the mixture thickens but is still soft. Whip in the desiccated coconut. Pour the mixture into a shallow cling film-lined tray. Make sure to spray the cling film with oil spray and desiccated coconut. Dust the top of the marshmallow with more desiccated coconut. Refrigerate for 1 hour.
For the rose water meringues, in a large heatproof bowl combine the egg whites and sugar. Over a bain-marie bring the mixture to 63°C. Transfer the mix to a bowl of a stand mixer and whip until a thick glossy meringue forms. Add the rose water and pink food colouring. Pipe small kisses and bake at 90°C for 45 mins.
For the rose water buttercream, over a bain-marie cook the egg whites and sugar until it reaches 63°C making sure that you’re moving the mixture the entire time to avoid getting cooked egg. Whisk the mixture until the meringue is cool. Swap to a paddle attachment and add in butter. Beat until buttercream is smooth and silky.
Add rose water and salt. Beat again to incorporate
For the assembly, dot some buttercream on the base. Lay down the first biscuit. Pipe cream dots all around the biscuits, top with crushed freeze dried berries and lychee. Add the second layer of biscuit. In the middle of the biscuit lay down some lychee jelly. Pipe rose cream around to hide it. Top with the third biscuit.
Pipe rose cream in dots all around. Decorate with the jellies, blondies and marshmallows and fresh petals and berries and crisp pearls.
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