Coconut Raspberry Mousse Cake — step-by-step recipe with photos
It's been a while since I last made a mousse cake, but I'm making up for it today with this new creation. At the base of the cake is a unique nutty coconut meri
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kamelena.com.
Cooking tools:
- Springform pan
- Cake ring
- Food processor
- Hand mixer
- Potato masher
- Fine-mesh sieve
- Kitchen scale
- Hair dryer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Chef's knife
- Skillet
- Parchment paper
- Freezer
- Refrigerator
Ingredients
- 2 egg whites
- 100 g sugar
- 30 g shredded coconut
- 30 g almonds (or hazelnuts)
- 500 g raspberries (frozen or fresh; other berries work too)
- 60 g sugar
- 15 g gelatin
- 500 g heavy cream 33–36%
- 250 g milk
- 125 g sugar
- 25 g starch (I used cornstarch)
- 25 g shredded coconut
- 12 g gelatin
- 10 g vanilla sugar
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