Raspberry Coconut cake

1. White glaze.

In a small saucepan, bring the heavy cream almost to a boil and pour them over the white chocolate, broken into pieces. Cover the mixture with a lid and leave for 5 minutes for the chocolate to melt. Stir until smooth and refrigerate for 3-4 hours. After the glaze has cooled enough, beat it with a mixer at an average speed for about 10 minutes. Add a little powdered sugar and beat again.

2. Coconut sponge cake.

Turn on the oven at 180 degrees Celsius.
Prepare 3 round molds with a diameter of 18-20 cm.
In the bowl of a mixer, beat the egg whites to a bubble foam. Add concentrated coconut syrup, vanilla extract and milk. Beat again with a mixer.
In a separate bowl, sift wheat and almond flour, add sugar, baking powder and salt. Mix all the dry ingredients. Add the butter, cut into small pieces, and pour in the coconut milk. Mix again, beat with a mixer at medium speed.
In three stages, pour the egg mixture into the dry products and beat with a mixer until smooth.
Pour the batter evenly into 3 molds and bake in a preheated oven for 25-30 minutes until fully cooked (check with a wooden skewer).

3. Raspberry cream.

In a water bath, beat the egg whites with sugar until the latter is completely dissolved. Beat until the mixture turns white.
Pour the egg mixture into the bowl of a mixer or food processor and beat until thick and shiny, about 15 minutes. Then cool the mixture and add the butter, cut into cubes. Beat thick butter cream.
Wash the raspberries, dry them and chop them in a blender. Grind through a sieve, separating the raspberry puree from the seeds. Add the raspberry puree to the buttercream and mix with a blender.

4. Assemble the cake.

Spread the cooled cakes each with raspberry cream and place in the refrigerator.

5. Meringue.

Wash the raspberries, dry them and make a puree, as in the paragraph above.
Turn on the oven at 100 degrees Celsius.
Place the egg whites in a clean and dry bowl of a mixer and beat until stable peaks. Then gradually introduce powdered sugar, without ceasing to beat. Transfer the raspberry puree to a bowl and beat again. Add a few drops of food coloring and mix.
Transfer the resulting mass into a cooking bag and put the meringue drops on a baking sheet covered with parchment. Place in the oven and bake for about 45 minutes until crisp.

6. Decorate the cake.

Cover the top cake and the sides of the cake with white icing, smooth with a spatula for smoothness. Just before serving (so they don't get wet!) decorate the cake with raspberry meringue.

Bon appetit!