Make cake first;
Beat sugar and butter till fluffy
Add one egg at a time and keep beating
Add essence with flour, color, baking powder and fold in the mixture very well
Pour mixture on a large greased baking tray
Bake in oven on 170 C till done
Let it cool for ten minutes then remove on a rack
When cold cut in same size circle as the spring foam you will use
Lay cake on spring foam
Add gelatine mixture, egg, condensed milk and essence to cream and beat till peaks formed
Mousse:
Beat cream till peaks are almost firm
How to assemble:
On the cake (springfoam), pour the cream mixture, level it
Use dessicated coconut and chocolate crumbs to make top design
Freeze for half an hour
I first coloured one part of dessicated coconut with orange colour, and left the other as it is, for the outlining of the chefs hat (toque blanche) and writting used crumbs of chocolate
