Cake for Tony, Thanh & Daniel

1. Chill hand mixer + metal bowl in refridgerator for the mousse.

Cake: coconut and macadamia cake

Ingredients
Amount
Tick-off List
Dessicated coconut
120g
120+250
Self-raising flour
250g
Caster sugar
250g
Bicarbonate of soda
teaspoon
Unsalted butter
250g (softened)
Eggs
4 large
Milk
3 tablespoons
Hazelnuts
100g (toasted, finely chopped)
Y
1. Toast hazelnuts on stove (remove shells)
2. Toasted coconut 170C 3-5 minutes
3. Dry ingredients into bowl + add toasted coconut, butter and eggs + beat for 60seconds
4. Pour in milk + whisk for 20 seconds/well combined + 30 seconds to make sure.
5. Bake for 20 minutes/until spring back
6. Leave to cool

Filling: white chocolate mousse + lime curd

Ingredients
Lime curd
White Chocolate (real)
Whole Milk

Amount
Jar
1 cup = 220g
1/3 cup = 90g = 90 mL

Actually lets just use

cream.

Gelatin Powder
2 teaspoon (original);
Water
cup = 58g = 60mL
Icing sugar
2 Tablespoons = 15g
Heavy cream (36%)
2 cups = 476g = 475mL
Makes 6 cups (1 tablespoon of gelatin will set 2 cups of liquid; 1 teaspoon = 5mL
>>> US tablespoon = 15/Australia = 20); 1 teaspoon = 3 grams
1 teaspoon per cup? 6 *5 = 30
1. Whip the heavy cream + icing sugar = medium firm peaks (do not
overwhip!)
2. Gently melt the white chocolate in bowl-over-water or microwave (1/2 heat
for 15 seconds at a time, stir more than heat)
3. Bloom the gelatin in water for 5 minutes + once bloomed, melt in
microwave (do not boil, low heat)
4. Heat milk + pour into melted white chocolate (needs to be warm to
prevent seizing) + WHISK QUICKLY UNTIL SMOOTH
5. Add melted gelatin (warm) QUICKLY + whisk smooth
6. Take 1/3 of whipped cream to lighten the chocolate mixture + whisk > fold
the rest in gently

OR?

Bring milk to a boil in a heavy saucepan. Wring water out of gelatin sheets and add to
milk, or add bloomed gelatin to milk. Stir to fully incorporate gelatin. Remove from heat.
Pour about one-third of the milk mixture into the chocolate and whisk quickly to
combine.
Pour in another third of the milk and whisk to combine. Pour in the remaining milk and
whisk to combine. The mixture should be very smooth and shiny.
Place cream in bowl of a stand mixer and whisk with the whisk attachment until
soft peaks form.

For the chocolate mousse:

360g of white chocolate

3 cups (750 mL) thickened cream;

3g of gelatin (1teaspoon)

For the mousse, place all of the chocolate in a heatproof bowl over a saucepan of barely
simmering water. Stir until melted then cool slightly. Meanwhile, bring 1/4 cup of cream to a
simmer in a saucepan over medium heat. Remove from the heat. Soak the gelatine leaf in
cold water for 3-4 minutes before squeezing out the excess water, adding it to the hot cream
and stirring until dissolved.
Using an electric mixer, whisk the remaining cream to soft peaks. I can tell you now,
whisking one litre of cream can take some time. Be patient. Working quickly, add the
chocolate and gelatine mixture to the cream and whisk for 1-2 seconds or until the chocolate
is incorporated. Ensure that you scrape it up from the bottom as the chocolate can sit at the
bottom of the cold cream and solidify, leaving you with a lumpy mousse.

Drip: caramel
White chocolate (Chips)
250g
Thickened cream (36%)
125mL
1. 120 C, stir every 10 minutes until light brown

Topping: roasted hazelnuts + rafaello balls+ meringue icing

1. Roast the hazelnuts.
HALF THE RECIPE CAUSE YOU GET RID OF ALMONDS

50 grams (1/4 cup) white sugar (don't use unrefined sugar: the impurities
it contains would prevent it from candying properly)

100 grams (3.5 ounces, about 1 cup) whole almonds, not blanched

100 grams (3.5 ounces, about 1 cup) whole hazelnuts, not blanched

3/4 teaspoon fleur de sel or other flaky sea salt

Instructions
1. Preheat the oven to 150C (300F) and line a rimmed baking sheet with
parchment paper.
2. In a medium saucepan, combine the sugar and 15 ml (1 tablespoon)
water. Place over medium heat, stir just until the sugar is completely
dissolved, then bring to the boil without disturbing.
3. Remove from the heat, add the almonds and hazelnuts, and stir until
evenly coated. Pour onto the prepared baking sheet and spread out into a
single layer with a spatula. Sprinkle with fleur de sel.

4. Insert in the middle of the oven and bake for 20 minutes, stirring with a
spatula every 5 minutes, until the nuts are coated with a golden brown
crystallized sugar crust.
5. Let cool completely before transferring to an airtight jar. Once they're in
the jar, take care not to shake it too much, or the sugar crust will loosen
and fall on some of the nuts.

Notes

Naturally you could substitute other kinds of nuts, such as walnuts,

pecans, macadamias, cashews, etc.

the recipe can be doubled.

Caster Sugar
Tartar
Salt
Golden Syrup
Vanilla extract
Water
Egg whites
1)
2)
3)
4)

175g
Teaspoon
Teaspoon
5 tablespoon
1 teaspoon
2 tablespoon
2

Bann Marie: 3 cm of water, dont touch, medium to high heat)

Add ingredients over Bann Marie in order!
Mix immediately: fast speed, 10 minutes
Torch the bitch.

All-white Raffaello ( Coconut and hazelnut cake w/ layers of white chocolate

mousse and lime curd, pimped with caramelised white chocolate ganache,
torched marshmallow meringue, candied hazelnuts and homemade Raffaello
balls. Happy Birthday Daniel, Thanh and Tony!

200ml condensed milk $1.69

3-4 tbsp. full cream milk powder (ENSURE) lel
50g butter, room temperature
100g coconut flakes ($2.80*500g)
50g vanilla wafer biscuits, crushed (replace with toasted almond meal)
toasted hazelnut, if desired
150g white chocolate, melted
150g coconut extra
Mix butter with condensed milk, add milk powder, coconut flakes, and
crushed vanilla wafers. Mix until well combined. Roll into walnut sized
balls; flatten in the palm on your hand and press a hazelnut into the

centre. Re-roll so that the hazelnut is well covered and positioned in the
middle of the ball. Repeat until all mixture is used.
Melt the chocolate. Put the extra coconut in a small bowl. Using a fork, dip
each ball into the white chocolate and coat. Let the excess chocolate drain
from the all before rolling it through the coconut, then place on a tray.
Repeat until all the balls are coated and refrigerate until ready to serve.
200ml (3/4 cup + 2 tablespoons) water
2 cups sugar
1lb powdered milk
250g (2 1/4 sticks) butter, cut in small pieces
250g dried shredded coconut (if it sweetened decrease amount of sugar, if
shreds are too large, grind them in food processor) You can find very nice
unsweetened dried shredded coconut in Whole Foods.
100g hazelnut or almonds
Steps:
Roast raw hazelnuts in the oven for 8-10 minutes on 350F (175C). Then remove
the peel - should be very easy. Bring water in a pot to boil, add sugar and
cook until it dissolves. Remove from the heat and stir in powdered milk, 150g
shredded coconut (leave 100g for coating) and butter. Mix everything well. Let it
cool down to room temperature, then refrigerate for a coulpe of hours or
overnight.
Make balls with your hands and stuff roasted hazelnut in each. Then coat the
balls with remaining coconut flakes. You can serve them in small cupcake liners.
Keep the balls in the fridge.