Ingredients for Cake:
- 15 eggs (separated)
- 1 1/2 cups AP flour
- 1 1/2 cups granulated sugar
- pinch of salt
- 1/4 teaspoon baking powder
- unsalted butter to grease 9″x14″ baking pan
- 1 1/2 cup coconut milk
- 1 1/2 cup. 1/2 & 1/2
- 1 1/2 cup whole milk
Ingredients for Raspberry Mousse:
- 16oz heavy cream
- 1.5 cup powdered sugar
- 16oz frozen raspberry
- 1/4 cup orange juice
- 1 packet gelatin
- 1/4 cup water(room temperature)
- 4oz Mascarpone
- 2 tablespoons lime juice
- pinch salt
- 16oz heavy cream
- 1 tablespoon vanilla
- 1 1/2 cups powdered sugar
Whisk to peaks.
A. Baking the Cake: Step 1
Separate 15 eggs
Add baking powder to flour and mix
Mix sugar & egg yolks by hand
Grease 9″x14″ pan with butter and dust with flour.
Whip egg whites with a pinch of salt.
Add flour and baking powder mixture to whipped egg whites. Combine slowly on low.
Add egg & sugar mix. Combine slowly on low.
Add mixture to pan.
Preheat oven to 350 degrees.
Bake for 25 minutes.
Chill finished cake.
Combine the coconut milk, half and half, and whole milk in a sauce pan and simmer.
Transfer the cake to a larger shallow pan. Pour hot milk mixture over the cake then chill in refrigeration.
B. Prepare Raspberry Mousse
Chill a whisk and mixing bowl in the freezer.
Add 1 packet of gelatin to a container with 1/4 cup of room temperature water, stir until dissolved.
Over low heat simmer frozen raspberries, orange juice, and 1/2 powdered sugar, remove after 10 minutes.
Strain into a container over ice to chill the purée. Take care to remove all seeds.
Whisk the heavy cream until firm with peaks forming. Add the Mascarpone, followed by the lime juice, salt, and cool raspberry purée. Finally add remaining powdered sugar and the bloomed gelatin.
Transfer to a clean, sealable container and cover. Place in fridge for at least an hour. Good for several days.
Whisk heavy cream, vanilla and sugar.
Spread frosting on cake.
Slice cake into 24 pieces and top each with Raspberry Mousse.
Serve with sliced fruit & berries!