Berry cake with coconut and vanilla panna cotta

Ingredients

For the cocoa sponge

• 3 egg whites
• 5 egg yolks
• 110 g sugar
• 35 g cocoa
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For the coconut meringue

• 3 egg whites
• 120 g sugar
• 1/3 teaspoon vinegar
• 1 sachet vanilla sugar (8 g)
• 2 tablespoons starch
• 1 tablespoon flour
• 3 tablespoons shredded coconut
• 1/8 teaspoon salt

For the berry mousse

• 200 g blackcurrants and blackberries
• 80 g sugar
• 30 ml cold water
• 6 g gelatin
• 300 ml whipping cream

For the vanilla panna cotta

• 40 ml cold water
• 8 g gelatin
• 90 ml whipping cream
• 400 ml whipping cream
• 70 g powdered sugar
• 1 teaspoon vanilla extract

For the berry jelly

• 230 g raspberries and redcurrants
• 75 g sugar
• 20 ml cold water
• 4 g gelatin

For decorating

• 1 drop pink food coloring
• 6 Raffaello candies
• 20 g coconut flakes

Preparation

1. Preheat the oven to 180 °C. Separate the egg whites and yolks for the sponge. Beat the yolks with 55 g sugar and the vanilla extract until creamy, then beat the egg whites with 1/8 teaspoon salt. Gradually add the remaining 55 g sugar and beat until you have a firm meringue. 2. Gently fold the yolks into the egg whites, then sift the cocoa over the mixture and stir. Pour the batter into a 20 cm pan lined with baking paper and level it. Bake for 15-20 minutes, until the sponge is set. Leave it in the switched-off oven with the door ajar for 5 minutes, then let it cool completely, about 60 minutes. 3. Trim the sunken edges of the sponge and level it. It will be smaller than the meringue base. 4. Lower the oven temperature to 120 °C. Beat the egg whites for the coconut meringue with 1/8 teaspoon salt. Gradually add the sugar, vanilla sugar and vinegar, beating until you have a stiff meringue. Gently fold in the starch, flour and shredded coconut. 5. Spread the meringue in a 26 cm pan lined with baking paper. Bake for 20-25 minutes, until lightly golden. Leave it in the switched-off oven with the door ajar for 20 minutes, then let it cool completely, about 60 minutes. 6. For the mousse, purée the blackcurrants and blackberries, then strain out the seeds. Put the purée in a saucepan with the sugar and heat for 2-3 minutes, until the sugar dissolves. Meanwhile, soak the gelatin in 30 ml cold water for 5 minutes. Stir it into the hot purée, then leave it to cool to room temperature, about 20 minutes. 7. Whip the 300 ml whipping cream until firm. Stir 4 tablespoons of the cream into the purée, then fold the purée into the remaining cream. 8. Place the coconut meringue on a serving plate and secure the 26 cm cake ring around it. Spread the mousse over the meringue, then place the sponge in the center. Level the mousse around it and chill the cake while you prepare the panna cotta. 9. Soak 8 g gelatin in 40 ml cold water for 10 minutes. Heat 90 ml whipping cream for 2-3 minutes, until the first bubbles appear, then dissolve the soaked gelatin in it. Beat the 400 ml cream with the powdered sugar and vanilla extract until creamy, but not stiff. Stir 4 tablespoons of the whipped cream into the cream with gelatin, then fold everything into the remaining cream. Set aside 5-6 tablespoons for decorating. 10. Pour the panna cotta over the sponge and level it. Put the cake in the freezer for 20 minutes, until the layer sets. 11. For the jelly, purée the raspberries and redcurrants, then strain out the seeds. Heat the purée with the sugar for 2-3 minutes, until the sugar dissolves. Soak the gelatin in 20 ml cold water for 5 minutes, then stir it into the hot purée. 12. Leave the jelly to cool to room temperature, about 20 minutes, then pour it over the panna cotta. Refrigerate the cake for 3 hours, until the jelly sets. 13. Remove the ring. Tint the reserved cream pink, then decorate the cake with rosettes, Raffaello candies and coconut flakes.