Soft coconut base with carbon flavor, creamy lime filling and sour white chocolate mousse that I decorated with sliced citrus fruits. How festive? You just have to test this delicious cake.
This gluten-free New Year cake is baked in a 24 cm diameter round mold. I baked mine as I said in this silicone mold but a regular spring mold lined with baking paper works of course also. The recipe gives 10-12 pieces.
Ingredients (coconut bottom):
25 g butter
1 dl powdered sugar
0.25 dl of brown sugar
2.5 dl coconut flakes (100 g)
Ingredients (lime filling):
5 egg yolks
1 can of sweetened condensed milk
juice and finely grated peel from 3 lime
Ingredients (white chocolate cheesecake mousse):
150 g of white chocolate
2 cups whipped cream
600 g of cream cheese
1 dl powdered sugar
finely grated peel from 1 lemon
fresh mint and freeze-dried raspberries
Line your spring mold (diameter 24 cm) with baking sheet paper if you are not using silicone mold. Set the oven to 175 degrees (upper and lower heat).
Start by doing the bottom. Melt the butter in a pot.
Whisk eggs, powdered sugar and brown sugar puffy with electric whisk in a bowl.
Add melted butter and coconut flakes to the egg whisk. Carefully flip the lick pot to a smooth batter.
Pour the batter into the mold and bake in the center of the oven for about 15 minutes. Meanwhile, do the lime filling.
Stir together all the ingredients for the filling in a bowl with balloon whisk. Pour the filling onto the coconut bottom directly from the oven and bake in the center of the oven for 10 minutes at 150 degrees (upper and lower heat). Allow to cool completely before using the mousse.
Chop the white chocolate and place in a heat resistant bowl. Melt in microwave or over a water bath. Let cool.
Make two clean bowls. In one you whisk the cream into soft peaks and in the other whisk together the cream cheese and powdered sugar. Add the melted white chocolate in the bowl with cream cheese and whisk to a creamy batter with electric whisk.
Scoop over the whipped cream in the bowl with cream cheese and gently turn together to a smooth and fluffy batter with sliced potatoes.
Pour over the mousse on the coconut base with the lime filling and make sure that the batter is as tightly packed as possible so that you get a smooth and fine result. I usually pull a palette gently, back and forth over the mousse to make sure it enters all the nooks and crannies without causing any air bubbles.
Gently coat over the mousse surface and leave the cake in the freezer for at least 6 hours before removing it from the silicone or spring mold and leaving it to thaw on a serving dish in the fridge.
Decorate and serve immediately!