Summer Berry & Coconut Layer Cake

I’m in Canada right now, enjoying my summer vacation and it’s very very warm here! But absolutely beautiful! I was walking around downtown Ottawa and came across a farmers market that had the most beautiful plump forest berries. Blackberries, blueberries, strawberries and raspberries! Absolutely delicious! Bursting of flavors! I bought a whole basket full and picked up some freshly grated coconut as well! Amazing produce by the locals!

So what did I do with all of these goodies?? Well I decided to make a layer cake. A coconut dacqouise with a layer of berry jelly and a berry mousse! Sounds super summery right! It’s take a little time to bake but it’s not difficult at all!

Hope you guys give it a try!

Here’s how you bake it!

INGREDIENTS :

Coconut Dacqouise :

  • 200g shredded coconut
  • 200g almond flour/almond meal
  • 140g sugar
  • 300g egg whites
  • A pinch of salt

Berry Jelly :

  • 400g mixed berries
  • 4 sheets Gelatin leaves (silver grade)
  • 100g sugar
  • 75ml water

Berry Mousse :

  • 400g mixed berries
  • 2 1/2 cups cream (whipped and left in the fridge until use)
  • 100g sugar
  • 2 sheets Gelatin leaves (silver grade)

METHOD :

Coconut Dacqouise –

  1. Preheat the oven to 200C/375F. Like a baking tray with baking paper /parchment paper.
  2. Mix the coconut and almond flour/meal into a small bowl. In a large bowl, with a hand held mixer or a stand mixer, whip your egg whites, on high speed, with a pinch of salt until fluffy. Then on medium-high speed add in the sugar slowly until the meringue becomes thick and glossy.
  3. Then with a wooden spatula, fold in the dry ingredients until combined without over folding. You don’t want to deflate the Meringue.
  4. Then pour it into the prepared baking tray and spread out evenly. Bake for 25-30 min. Until golden brown on the top and a cake tester comes out clean.
  5. Leave it aside to cool completely.

Berry Jelly –

  1. Line a 9″ baking dish with cling film/ceranwrap (I use Ninja Plast as they are eco friendly and are made from sugar!)
  2. In a small bowl, pour 1 cup of very cold water and add in the gelatin leaves and leave to bloom.
  3. In a saucepan, on medium heat, pour in all he berries, sugar and water. Let it simmer for roughly 15 min, until all the berries breakdown.
  4. In a clean large bowl, using a strainer, strain the berry mix to catch all the seeds and let the juices drip down.
  5. Once you have strained out all the juices, pour it back into the saucepan. Add the bloomed gelatin (make sure to squeeze out all the water) and then let simmer for 5 min on medium heat, while whisking.
  6. Once the gelatin has completely melted, then pour it into your prepared dish and place into the freezer to stiffen. (Roughly 40 min)

Berry Mousse –

  1. In a small bowl, pour 1/2 cup of very cold water and add in the gelatin leaves and leave to bloom.
  2. In a saucepan, on medium heat, pour in all he berries, sugar and water. Let it simmer for roughly 15 min, until all the berries breakdown.
  3. In a clean large bowl, using a strainer, strain the berry mix to catch all the seeds and let the juices drip down.
  4. Once you have strained out all the juices, pour it back into the saucepan. Add the bloomed gelatin (make sure to squeeze out all the water) and then let simmer for 5 min on medium heat, while whisking.
  5. Once the gelatin has completely dissolved, pour it into a clean bowl and place in the fridge to cool off completely (roughly 30 min).
  6. Once cooled, grab your whipped cream from the fridge, and fold in the berry Compote. Until completely and throughly combined. Fold slowly and carefully. Pour into a piping bag and leave it in the fridge until assembly.

Assembly –

  1. Take two bread pans and line the both with cling wrap/ ceranwrap.
  2. Take the cooled coconut Dacqouise and slice four rectangles that fit in a bread pan.
  3. Grab your berry Jelly and slice four even rectangles that fit in a bread pan.
  4. Grab your lined bread pans and start by piping 2 cm thick berry mousse. Then add one layer of berry Jelly, then place a layer of the coconut Dacqouise ontop. Pipe the berry mousse again (about 2cm) and then place a layer of jelly and then the coconut Dacqouise. Repeat this for the second bread pan as well.
  5. Wrap the top with cling wrap and place in the freezer for 2 hours or u til set completely.
  6. Once set, take out, take off the cling wrap from the top, flip over onto a serving plate and remove the cling wrap.
  7. You can add berries ontop for decoration or some whipped cream!

And voila! Your summery berry dessert is ready!!

Enjoy!

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