But we were after more than just a slice of cake topped with some fresh berries and whipped cream. What if we found a new way to incorporate the fruit into the cake, other than simply lining it with them? We developed an elegant dessert that allowed us to include a generous layer of quick homemade raspberry mousse without harming the baked goods delicate structure. The key was to think inside out: cutting a 1-inch layer off the top of the cake and then hollowing out the center of the cake to make a tunnel. After that, its simply a matter of spooning the mousse inside (making a raspberry-mousse tunnel of love), replacing the top layer, and decorating the cake with a snowy blanket of whipped-cream frosting and coconut.
Assembling a Cloud Cake
1. Use a serrated knife to cut a 1-inch layer from the top of the cake.
2. Using a fork, scrape out the middle of the cake, leaving a -inch border on the sides and bottom.
3. Spoon the raspberrywhipped cream mixture into the hollowed-out cake and smooth the top. Return the top layer to the cake and transfer the cake to a serving platter.
4. Frost the top and sides of the cake with the reserved whipped cream mixture, press the coconut into the frosting, and chill the cake for 2 hours. Before serving, place some of the berries in the center of the cake and arrange the others around the sides.
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