Fraisier

Fraisier is the first DB challenge I post on time after long and is once more quite changed from the original recipe to satisfy a taste for airy and exotic flavored cake with coconut, mango and of course strawberry. However it may not be admired from those who expect a dominant mango flavor, since its diacritical presence in the mousse is quite overshadowed by the yogurt and foamy meringue. Overall it's from the lightest cakes I've made and definately recommended.

       Coconut spongecake

       3                                                                   eggs
       150gr                                                             sugar
       1^1/4 cup                                                          shredded coconut
       50gr                                                               cornstarch and cake flour mixture
       1tsp                                                               baking powder


      Strawberry bavarian
      12gr                                                               granulated gelatin
      78gr                                                               water
      70gr                                                               sugar
      65gr                                                               yolks
      130ml                                                             milk
      240gr                                                              heavy cream
      as preferred                                                    vanilla extract
      140gr                                                              strawberry purée
      additional                                                       strawberries for decoration

       Mango mousse
      230gr                                                              yogurt, well strained and at room tenperature
      360gr                                                              ripe mango purée
      60gr                                                                egg whites
      100gr                                                              sugar
      40gr                                                                water
      13gr                                                                sheet gelatin, softened
      additional                                                       chopped mango

Start with the sponge cake by shredding the coconut into finer pieces with a food processor. Shift the flours, mix the dry ingredients together and whisk the eggs with the sugar to ribbon stage. Fold the flour mixture into the beaten eggs with caution and divide the batter to two 20cm-diameter rings. Bake at preheated oven to 190C for about 10min and let cool. Cut the one cake round to a 17cm-diameter disc leaving a thin cake ring and place the other one on the bottom of a 20cm pastry ring. Cover its inner side with strawberry    

halfs and keep in fridge until the mango mousse is done. While preparing an italian meringue with the whites, water and sugar, melt the softened gelatin in a small amount of hot water and whisk it into the whites after adding the syrup. Combine yogurt with mango purée and pieces, fold it into the meringue and spread a layer of the mixture on the bottom of your prepared ring as well as between the strawberry halfs. Cover this layer with the leftover cake disc, quite pressing it down, and place the thin cake ring on top. Add another layer of

                                                                                                    mousse without reaching the top (some mousse

may be left) and keep in fridge. Meanwhile prepare the strawberry bavarian cream by soaking the gelatin into the water and lightly whisking the yolks with half of the sugar. Bring the milk with vanilla and the rest of the sugar to boil and temper with it the yolks while whisking them constantly. Bring the whole mixture to heat stirring with a rubber spatula and watch its temperature with a candy thermometer. As soon as it reaches 85C remove from heat and stir in the gelatin.Let the mixture cool completely and refrigerate until thick but not set stirring occasionally if needed. Then add the strawberry puree, whip the heavy cream to soft peaks and fold it into the custard. Refrigerate once more until it is thick enough to hold its shape when piped, and use a pastry bag to fill the space between the surface of the upper mango mousse layer and the sides of the cake piece you have placed on top. Before filling with the bavarian, spread a thin layer of the whipped cream on top of the cake ring and sprinkle some shredded coconut. After finishing with the strawberry cream refrigerate until completely set and garnish with fruit slises. If you prefer a moister cake make some syrup with 170gr water, 170gr sugar and 30ml coconut or berry scented liquor.