- For White Cake
- 1 1/2 cupof flour
- 1 1/2 cupof sugar
- 1/9 cupof baking powder
- 1 cupof egg whites
- 1 cupof egg yolks
- 1/2 cupof oil
- 1/2 cupof water
- For Cracked Corn Custard
- 2/3 cupof unsalted butter
- 1/2 cupof hominy
- 1/2 cupof coconut milk
- 1/2 cupof milk
- 1/2 cupof sugar
- 1/10 cupof vanilla bean
- 3/4 cupof egg yolks
- For Fruit Salsa
- 2 cupsof strawberries, cut in 1/4-inch dice
- 2 cupsof peaches cut in 1/4-inch dice
- 1/5 cupof candied jalapenos, minced
- 2/3 cupof sugar
- 1/5 cupof raspberry liqueur
- 1/7 cupof mint sprig, stemmed and minced
- For Strawberry Gelee
- 1 cupof strawberries, hulled and pureed
- 1 cupof light corn syrup
- 2 cupsof flaked coconut, toasted
- 1/4 cupof simple syrup
- 1/2 cupof strawberries, hulled and split in half
For the cake: preheat your oven to 350 degrees F.
Butter and flour an 8-inch cake pan.
Add the flour, sugar and baking powder into a bowl.
Beat the egg whites.
Increase the speed and slowly add the remaining 1/2 cup of sugar.
Beat the soft peaks.
Take a small bowl and whip the egg yolks, oil, and water until foamy.
Add this mixture into the bowl with dry ingredients and blend well.
Fold in the beaten egg white.
Pour the batter into a pan and bake for about 15 to 20 minutes.
Cut into four 4-inch round slices.
For the custard: take a sauce pan and melt 1 tablespoon of butter.
Add the milk, sugar and coconut milk and stir.
Split the vanilla bean and scrape the seeds into the mixture with the tip of a sharp knife, then drop in the pods.
Bring the mixture to a boil and cook for about 10 minutes.
Remove the vanilla bean pods.
Take a bowl and whisk the egg yolks.
Whisk a large spoonful of the hot milk mixture into the egg yolks to temper, then whisk the egg yolks into the milk mixture.
Cook for 2 minutes and stir in the remaining butter.
Pour the mixture into a pie pan and put in a fridge for about 2 hours.
For the salsa: toss all the ingredients together and cover with plastic wrap. Set aside for about 2 hours.
For the gelee: take a saucepan and combine the corn syrup and strawberries. Cook until the mixture thickens. Let it cool.
To serve: spread the coconut on plastic wrap or waxed paper on a work surface.
Next, make 4 scoops of the chilled custard and roll them in the coconut.
Brush a small dub of syrup in the center of each plate.
Anchor a circle of cake in each.
Brush each of the cake with simple syrup and add the gelee on top.
Add a custard patty and spoon fruit salsa around the plate.
Finally, ad two strawberry halves on top.