Joaquim Cake

Ingredients

Coconut Dacquoise

Tropical Fruits Potpourri 

Coconut Cream

Singapore Orchid Tea Mousse

White Chocolate Chantilly Cream

Pink White Chocolate Glaze

Method

Coconut Dacquoise 

1. Mix ground almond, icing sugar and grated coconut
2. In a separate bowl, whisk egg whites and sugar
3. Fold the dry ingredients in to the egg & sugar mixture & pipe into required rings
4. Bake at 180ºC for approx. 12-15mins

Tropical Fruits Potpourri

1. Cut all fruits into big chunk of cubes
2. In a pot cook half of the mango, banana, calamansi juice + zest and sugar for approximately 3 mins
3. Add the remaining fruit and cook for another 2 mins
4. Lastly add in the bloomed gelatin and mint leaves and stir for a further 1 min
5. Transfer to a ring and freeze

Coconut Cream

1. Make an Italian Meringue with the egg whites, sugar and salt
2. Whip up the cream
3. Melt the bloomed gelatin and mix with the cream, puree, rum and the meringue gently

Singapore Orchid Tea Mousse

1. Gently brew tea with 80g milk and leave aside
2. Boil the remaining milk
3. Meanwhile hand whisk the yolks with 25g sugar
4. Start the italian meringue with the egg whites and sugar
5. Add in rose syrups and the milk/tea to the boiling milk
6. Cook an anglaise with the boiling milk and yolks
7. Cook until it has reached 85ºC; once cooked mix in the bloomed gelatin and leave to cool
8. Fold in a little whipped cream to the anglaise followed by the Italian meringue and then the rest of the cream

White Chocolate Chantilly Cream

1. Boil 150g cream and emulsify with the white chocolate
2. Add in the rest of the cold cream into the mix, emulsify well
3. Leave in chiller overnight

Pink White Chocolate Glaze

1. In a sauce pan, cook together the water, sugar and glucose to 103ºC
2. Then emulsify with the condensed milk and white couverture using a hand blender or a food processor
3. Add in the food colouring gently to get a very light pink colour
4. Mix well and leave in chiller overnight
5. When in use, heat up to 40ºC and glaze at around 32ºC

Montage

1. Fill up the moulds half way using the orchid tea mousse
2. Then press in the frozen tropical compote and coconut mousse with the coconut mousse facing down
3. Fill up to the brim the rest of the orchid mousse and press down with the coconut dacquoise- freeze
4. Once frozen, unmould and glaze with the pink glaze and decorate with the white chocolate chantilly cream