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Bicolor Cold Coconut and Raspberry Cake

17/11/2023

Here is a delicious recipe for a bicolor cold cake with coconut and raspberries, perfect for a summer day or when you want a refreshing dessert.

Ingredients

For the coconut base:

  • 250 g of coconut dry biscuits
  • 100 g of melted butter

For the first layer:

  • 250 g of ricotta cheese
  • 200 ml of whipping cream
  • 75 g of icing sugar
  • 50 g of desiccated coconut
  • 12 g of sheet gelatin (fish glue)

For the raspberry layer:

  • 250 g of fresh raspberries (or frozen if out of season)
  • 150 ml of water
  • 100 g of sugar
  • 12 g of sheet gelatin

Preparation

  1. Start by preparing the base. Finely grind the coconut biscuits and mix them with the melted butter. Spread this mixture on the bottom of a springform pan previously lined with parchment paper and press well to create a compact layer. Place in the refrigerator to harden the base.

  2. For the first layer, put the gelatin sheets in a bowl with cold water to soften them. In the meantime, whip the cream and gently mix the ricotta with the icing sugar and desiccated coconut.

  3. Squeeze the softened gelatin and melt it in a saucepan with a couple of tablespoons of water. Let it cool and incorporate the gelatin into the ricotta cream, then add the whipped cream, mixing gently from top to bottom to avoid deflating the mixture.

  4. Pour the mixture over the biscuit base and let it firm up in the refrigerator for at least 1 hour.

  5. For the raspberry layer, soften the gelatin in cold water again. Put the raspberries, water, and sugar in a saucepan and cook over medium heat until you get a sauce. Strain to remove seeds and add the squeezed gelatin to this still warm sauce. Stir until completely dissolved.

  6. Let the raspberry sauce cool, then pour it gently over the coconut layer in the pan.

  7. Place the cake in the refrigerator for at least 3 hours, or until it is completely solidified.

  8. Before serving, you can decorate with fresh raspberries and coconut flakes to add a touch of elegance and freshness.

Here is your bicolor cold coconut and raspberry cake, ready to be enjoyed!

Curiosity

This type of cake is ideal for those who love contrasts in flavors and textures: the creaminess of the coconut meets the sourness of the raspberries and the freshness of the no-bake preparation. A perfect dessert for hot summer days or a refined break in any season.