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

  1. Preheat oven to 350F. Butter and lightly flour an 8 inch cake pan

  2. Divide egg yolks and whites into two bowls. Set yolks aside

  3. With a hand mixer or stand mixer, beat egg whites until soft peaks form

  4. Gradually add half of the sugar to egg whites. Beat until stiff peaks form. Set aside

  5. In a bowl, combine yolks, oil, coconut extract, and remaining sugar. Mix until smooth

  6. Gently stir yolk mix into egg white mix, being careful not to deflate

  7. Sift in flour. Mix gently until batter is smooth

  8. Pour batter into cake pan and bake for 10 minutes, or until a toothpick inserted into the center of the cake comes out cleanly

  9. With a hand mixer, beat heavy cream until soft peaks form

  10. Add half of sugar to heavy cream

  11. Beat until stiff peaks form. Set aside

  12. In a saucepan, combine coconut milk, gelatin, lime juice, and rest of sugar

  13. Heat on stovetop until boiling. Boil for one minute. Remove from heat and let cool to room temperature

  14. Gently pour gelatin mixture into whipped cream and combine with a rubber spatula, being careful not to deflate the whipped cream

  15. Pour over cake base and smooth out. Refrigerate for 3 hrs or until firm

  16. In a saucepan, combine water, sugar, and lime juice. Stir well

  17. On a stovetop, bring the mixture to a boil. Boil for one minute

  18. Remove from heat and let cool until mixture is at room temperature

  19. Gently pour over the mousse. Refrigerate for 3 hours, or until firm

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