Sponge Cake

1. Whisk sponge cake mix and eggs at high speed for 6-7 minutes.
2. Pour the water and continue whisking for another 3-4 minutes.
3. Reduce the speed and gradually add in the oil.
4. Preheat oven to 180°c (350F) and bake for 25-30 minutes.

Chocolate Mousse

1. Place whipped cream in a bowl and whisk to medium stiff peak. Stir in melted milk chocolate and gelatin leaves.

Mixed Fruit Compote Syrup

1. Wash all fruits and cut them into desired shapes.
2. Put water and sugar in a pot and bring to boil; keep stirring to ensure that sugar is dissolved. Set to cool.
3. Mix the fruits with sugar syrup.

Assembly

1. Pour the chocolate mousse into a small plastic cake ring on top of the sponge cake.
2. Level the surface and chill in fridge until firm.
3. Bake the Kara Desiccated Coconut in oven for 5-7 minutes at 180°c until golden brown.
4. Coat chocolate mousse with roasted Kara Desiccated Coconut and place it on a plate.
5. Garnish with mixed fruit compote syrup.

Serving portion: 2 persons | Preparation time: 30 mins