Recipe for Number Cake inspired by Coconut Treats

GENOISE Preheat the oven to 180°C. Sift together the flour, cocoa, and cornstarch. In the bowl of your mixer, whisk the eggs and sugar together. While whisking, heat them in a water bath until they reach a temperature of 50°C. Using the whisk, beat until the mixture forms a ribbon and the bowl is completely cooled: this means the mixture should triple in volume and fall like a ribbon. Then, very gently fold in the sifted dry ingredients. Spread the batter onto rectangles measuring approximately 28x20cm, on two baking sheets lined with parchment paper (adjusting the perimeter to the size of the templates to prevent excess batter from spilling). Bake each tray for 10 to 12 minutes. Once out of the oven, immediately slide the cake with the parchment paper onto your work surface and let it cool. CUTTING Using a template of your choice placed on the cake, cut out the desired shape with a knife. Set aside.

COCONUT MOUSSE Rehydrate the gelatin leaves in a bowl of cold water for 5 to 10 minutes. In a saucepan, heat the coconut milk and sugar. Once boiling, remove from heat and add the squeezed-out gelatin, mixing until smooth. Allow to cool slightly. Whip the cream until stiff peaks form and add it to the coconut milk when it reaches a temperature of about 35°C. Gently mix and pour into a dish. Cover directly with plastic wrap and place in the refrigerator for 3 to 4 hours.

CHOCOLATE DIPLOMATE CREAM Sift the cornstarch. Rehydrate the gelatin in a bowl of cold water for 5 to 10 minutes. In a bowl, whisk the sifted cornstarch with 35g of sugar, then add a little cold milk taken from the 250g, and then add the egg. In a saucepan, bring the milk with the remaining sugar to a boil. While whisking, pour over the cornstarch/sugar/egg mixture, and return to the saucepan over heat. Thicken the cream for a few seconds while continuously whisking, until boiling. Remove from heat, add the chocolate, let it melt, then add the rehydrated and squeezed gelatin, mixing well. Spread the cream in a dish, and cover immediately with plastic wrap, ensuring there are no air bubbles between the cream and the wrap. Cool as quickly as possible. Once the pastry cream is cold, place it in the bowl of your mixer fitted with the paddle attachment. Smooth at high speed. In the bowl of your mixer fitted with the whisk attachment, whip the liquid cream until stiff peaks form. Then mix the smooth pastry cream with the whipped cream.

To finish ASSEMBLY AND GARNISH Place the diplomat cream and coconut mousse in two piping bags fitted with plain tips. Place the first number on your serving dish. Using a brush, soak the sponge cake with the coconut milk. Pipe the diplomat cream and coconut mousse nicely, alternating between the two. Then place the second number, soak it, and pipe the remaining cream and mousse. Finish with pieces of chocolate and coconut. Keep refrigerated.