"Exotic" Cake

The recipe to a diameter of 18 cm.

Ingredients:

Coconut cake:

Egg whites - 35 g
Sugar - 18 g
Almond flour - 5 grams
Coconut - 13 g
Powdered sugar - 15 g
Flour - 8 g
Eggs - 11 g
Cream - 5 g

Coconut cream:

White chocolate - 25 g
Coconut puree - 85 g
Leaf gelatine - 3 g
Whipped cream - 60 g

Jelly banana and passion fruit:

Sugar - 40 g
Passion fruit puree - 15 g
Bananas, diced 1x1 cm - 150 g
Leaf gelatine - 2 g

Exotic mousse:

Passion fruit puree - 90 g
Mango puree - 90 g
Banana puree - 90 g
Leaf gelatine - 8 g
Sugar - 80 g
Whipped cream - 300 g



Preparation:

1. Sponge: almond flour, coconut flakes, powder in a blender grind to a state of very fine powder, add flour. Beat the whites with the sugar until soft peaks form. The dry ingredients are mixed with cream and eggs. Gently, parts, admixed meringue. To distribute a layer of 1 cm in a 16 cm diameter ring. Bake at 170 ° C for about 12 minutes. Cool.
2. Coconut cream: coconut puree bring to a boil, add the swollen gelatin, melted chocolate. Stir to break through a blender. Cool to 30 ° C. Stir in the cream, pour over the biscuits, frozen.
3. Jelly banana and passion fruit sugar combine with passion fruit puree, bring to a boil, add the bananas. Boil all 2-3 minute. Remove from heat, add gelatin swollen. Cool to room temperature. Pour over the cream. Freeze.
4. Exotic mousse: all 3 puree mixed with sugar in a saucepan. Bring to a boil, boil for 1 minute. Remove from heat, add the gelatine, previously soaked and swollen. Cool to 30 ° C. Gently stir in whipped cream. Use immediately!
5. Build and decor: mousse put in shape, carefully lay out the frozen part, slightly scrolling. To freeze. Cover any glyassazhem or velor.