Coconut and Raspberry Mousse Cake

Coconut dacquoise base:

1. Preheat the oven to 170c degrees and line a 20 cm baking pan with baking paper.
2. In a mixer bowl, put egg whites and salt and beat at high speed until whiteish foam begins to form.
3. Add the sugar gradually and continue to whip for 6-7 minutes on high speed until you get a very stable and shiny meringue.
4. Add the coconut and fold gently until combined.
5. Pour the mixture into the pan and straighten the top with a spatula to a uniform layer.
6. Bake for 20-25 minutes until the top is golden and the base sets but is still slightly soft in the center.
7. Cool completely.

Raspberry Mousse:

1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
2. In a small bowl, put white chocolate and raspberry puree and dissolve in the microwave or over double boiler. Mix with a spatula until everything is melted and the mixture is uniform.
3. Dissolve the gelatin and add into the chocolate mixture. Mix well. Cool for about 10 minutes at room temperature.
4. Whip the cream until soft peaks form. Add about 1/3 of the whipped cream into the chocolate mixture and mix well to compare the textures.
5. Add the rest of the whipped cream and fold gently until you get a relatively thin, uniform mousse.
6. Pour the mousse into a 20 cm baking ring or pan and straighten the top. Freeze for about an hour until the top sets.

Raspberry jelly:

1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
2. In a small pot, put raspberry puree, sugar and lemon juice. Cook until the mixture is boiling.
3. Add in the gelatin and mix well until it is completely dissolved in the mixture. Cool for 15 minutes at room temperature.
4. Remove the frozen mousse layer from the freezer and pour the jelly over it.
5. Return to freeze for at least 2-3 hours until the mousse and jelly are completely frozen.

Coconut Mousse:

1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
2. In a small bowl, put white chocolate and coconut cream and melt together in the microwave or over double boiler until everything is melted and the mixture is uniform.
3. Add vanilla and stir well. Cool for about 10 minutes at room temperature.
4. Whip the cream until soft peaks form. Add about 1/3 of the whipped cream into the chocolate mixture and mix well to compare the textures.
5. Add the rest of the whipped cream and fold gently until you get a relatively thin, uniform mousse.

Assemble the cake:

1. Place the coconut dacquoise base in the bottom center of a 24 cm round cake pan or baking ring (lined with baking paper and aluminum foil).
2. Pour about 1/3 of the coconut mousse, and then place the frozen raspberry mousse and jelly layers.
3. Pour the rest of the coconut mousse and straighten the top with a palate knife.
4. Freeze the cake this way completely for 5-6 hours or overnight, until it is completely frozen.

Red Glaze:

1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
2. In a small pot, put sugar, glucose and milk and heat to a strong boil.
3. Add in the gelatin and stir until it is completely melted.
4. Place chopped white chocolate in a medium jug. Pour over the milk mixture.
5. Using a stick blender, grind the mixture until smooth and uniform. Add food color and grind until the desired shade is obtained.
6. Cool the glaze to a temperature of 35c degrees. It is very important not to use hot glaze because it will not cover the cake properly and may melt it.

Decorate:

1. Remove the frozen cake from the pan and place on a rack.
2. Pour the red glaze on the top and sides of the frozen cake until fully covered.
3. Return to set for about 5 minutes in the refrigerator.
4. Press a little ground coconut onto the bottom of the sides of the cake with your hands.
5. Decorate with asymmetrical white chocolate sheets and edible gold dust.
6. Thaw the cake for 3 hours in the refrigerator before serving.