COCOA JOCONDE

Mix the cocoa powder with the flour. Beat the eggs, 50/50 amandelbroyage and flour into a light batter. Make a stiff foam with the protein and the sugar and fold into the mixture. Mix the melted butter briefly into the batter.

Divide the joconde biscuit evenly on a baking sheet 40 x 30 cm covered with parchment paper, sprinkle with chopped nuts and bake in a preheated oven at 220 ° C (convection ovens -20°C) for about 6-8 minutes. Repeat it all again. Cut joconde biscuit after cooling in two rings and a ribbon 5-7 cm bred and turn on the first floor and the ribbon as the walls in the cake ring.

KOKOS ANGLAISE

Dissolve the gelatine sheets in some cold water. Bring the coconut milk over low heat until to a simmer. Beat the egg yolks in a bowl and add all the coconut milk throbbing toe. Pour the milk to the pan and cook it, stirring with a wooden spoon over low heat until the sauce is so thick that it sticks to the spoon. Dissolve the gelatine. Allow the cream to cool and mix with the melted gelatin. Pour the custard over the pie crust and leave in the fridge.

RASPBERRY COULIS

Spend a little red wine with a handful of raspberries with a little sugar (optional) gently to the boil. Let everything boil and strain the sauce. Awaken the gelatine in cold water and mix among the coulis. Leave to cool slightly and pour over the coconut bavarois. Put in the refrigerator and let set in the refrigerator.

MANGO BAVAROIS

Soak the gelatine in cold water and mix them under the mango coulis. Whip the cream until semi-solid and mix among the gelatin mixture. Pour over the cake and leave for an hour in the fridge.

After cooling, remove the cake ring and the foil and decorate the cake as desired.

Bon apetit!