Coconut, Lime, and Thai Basil Cake Made of Living Jin Agar-Agar
Ingredients
- 50 grams flour
- 60 grams sugar, divided in half
- 30 g vegetable oil
- 1/8 tsp coconut extract
- mousse:
- 2 cups heavy cream
- 1 cup coconut milk
- 50 grams sugar
- 3 tsp agar agar
- 3 tbsp lime juice
- jelly top:
- 2 cups water
- 30 grams sugar
- 3 tbsp lime juice
- 3 tsp agar agar
Preparation
Preheat oven to 350F. Butter and lightly flour an 8 inch cake pan
Divide egg yolks and whites into two bowls. Set yolks aside
With a hand mixer or stand mixer, beat egg whites until soft peaks form
Gradually add half of the sugar to egg whites. Beat until stiff peaks form. Set aside
In a bowl, combine yolks, oil, coconut extract, and remaining sugar. Mix until smooth
Gently stir yolk mix into egg white mix, being careful not to deflate
Sift in flour. Mix gently until batter is smooth
Pour batter into cake pan and bake for 10 minutes, or until a toothpick inserted into the center of the cake comes out cleanly
With a hand mixer, beat heavy cream until soft peaks form
Add half of sugar to heavy cream
Beat until stiff peaks form. Set aside
In a saucepan, combine coconut milk, gelatin, lime juice, and rest of sugar
Heat on stovetop until boiling. Boil for one minute. Remove from heat and let cool to room temperature
Gently pour gelatin mixture into whipped cream and combine with a rubber spatula, being careful not to deflate the whipped cream
Pour over cake base and smooth out. Refrigerate for 3 hrs or until firm
In a saucepan, combine water, sugar, and lime juice. Stir well
On a stovetop, bring the mixture to a boil. Boil for one minute
Remove from heat and let cool until mixture is at room temperature
Gently pour over the mousse. Refrigerate for 3 hours, or until firm