Filled with passion, and passion fruit cream: Raspberry Coconut Cake
Strictly speaking, raspberries aren't berries at all. Like peaches, plums, and coconuts, they're actually a type of "stone fruit." So, in a way, it makes sense to bring raspberries and coconuts together into one delicious creation, and that's just what we've done here with this Raspberry Coconut Cake...
- 3 1/2 cups fresh raspberries
For the crust:
- 2 cups flour
- 1 cup butter
- 1 cup icing sugar
- 1 egg
- 1 pinch salt
For the cream:
- 3 1/2 cups mascarpone
- 1 oz white chocolate
- 3 tbsp coconut rasps
For the passion fruit cream:
- 1 cup passion fruit juice
- 1/2 package pudding mix
- Put the flour, butter, icing sugar and the egg in a bowl and mix it into a dough. Roll out the dough on a surface covered with flour and put it in a round baking form. Bake the crust for 40 minutes at 355 °F and then let it cool.
- Chop the white chocolate into small pieces and melt it over a bain marie. Mix the melted chocolate with the mascarpone and coconut rasps. Spread the cream on the cooled crust and refrigerate for two hours.
- Boil the passion fruit juice. Put the pudding mix in a bowl and add 2 tbsp of passion fruit juice. Stir it up and add it to the pot with the rest of the passion fruit juice. Let it cook for two minutes then leave the passion fruit pudding to cool.
- Place the raspberries on the cake with the opening at the top. Put the passion fruit pudding in an icing bag and fill the raspberries.
Unlike the title characters in this cake, the passion fruit is actually a type of berry, which just goes to show that botany is a pretty complicated subject. So I think I'll just stick with cooking and enjoy a nice, sweet piece of Raspberry Coconut Cake!