Soft fruity almond and coconut cake

A creation by Yann Brys

Soft fruity almond and coconut cake

Cookie mixture
Raspberry and blackcurrant jelly
Vanilla soft sponge mixture
Raspberry and blackcurrant compote

Cookie mixture

  • Water - 17 g
  • Oat flakes - 62 g
  • Grated coconut - 50 g
  • Chopped hazelnuts - 50 g
  • Milky couverture 40% - 75 g
  • T55 flour - 107 g
  • Baking powder - 2.5 g
  • Butter - 148 g
  • Brown sugar - 65 g
  • Caster sugar - 65 g
  • Salt - 2 g
  • Eggs - 36 g
Soak the oat flakes in water.
Mix the grated coconut, hazelnuts and chopped dairy couverture.
Lightly mix the softened butter with the sugar and brown sugar.
Add the eggs, flour and dry ingredients.
Spread between two sheets and cut according to the stainless-steel bar sizes 16.5cm x 3cm.

Raspberry and blackcurrant jelly

Mix the caster sugar with the gellan gum.
Heat the purees.
Add the sugar and gellan gum mixture and bring to the boil once.
Pour into a frame (40cm x 20cm), cool and cut into 1.5cm x 18cm strips.
Cut to create cubes for the decoration.

Vanilla soft sponge mixture

  • Raw marzipan - 250 g
  • Whole eggs - 110 g
  • Potato starch - 20 g
  • T55 flour - 8 g
  • Orange peel - 1/2
  • Baking powder - 1 g
  • Butter - 87 g
  • Egg whites - 37 g
  • Caster sugar - 20 g
  • Ground almonds - 25 g
Use the flat beater to mix the marzipan with 1/3 of the eggs.
Add the orange peels, starch, ground almonds, flour and baking powder.
Add the remaining eggs gradually, not too firmly and set aside.
Beat the egg whites until stiff with the sugar and fold into the 1st mixture.
Add some of this mixture to the melted butter and mix it all together.

Raspberry and blackcurrant compote

Heat the purees with the raspberry pieces and glucose.
At 40°C, mix the sugar and pectin together.
Bring to the boil and cool at 4°C.
Pipe over the surface of the soft sponges and add the milk chocolate wafer.


Textured milk chocolate wafers, concentrated chestnut, broken meringues and candied chestnuts.
Yann Brys

Yann Brys

An amazing career as a patisserie chef.

Yann discovered a passion for patisserie a very early age.

Even as a young lad, this highly talented patisserie chef helped his mother to make cakes and sweet pastries for special occasions.

He chose to study patisserie at the catering school in Toulouse, obtaining a BTS vocational training certificate. He then met patisserie chef, Michel Mendiela while working at a luxury hotel in Cannes one summer, who opened his eyes to the magic of this profession, making him realise that, for him, patisserie was far more than just a passion.

However, he really learned his wide-ranging skills from Philippe Urraca, a « Meilleur Ouvrier de France » for whom he worked for a year.
His ambition led him to Paris, where he joined Fauchon, working under chef Sébastien Gaudard. There he learned the importance of being meticulous and a whole new approach to taste, combining the most unusual flavors. During his military service, he served as pastry chef for the Ministry of Defence. Then he worked for top Parisian hotels such as the Concorde Lafayette and Bristol. But his passion for boutique work, led him to join Dalloyau as number two to the R&D Director, Pascal Niau (Meilleur Ouvrier de France).

In 2009, Yann developed a new technique that is used worldwide today, for piping cream on a turntable as it generates a unique and very elegant effect. This idea came to him in 2004 when he was looking to create a new stripy effect on a biscuit and decided to turn it to create a whirl (tourbillon).

In 2011, Yann Brys was awarded the « Meilleur Ouvrier de France » accolade in patisserie by his peers. That same year, he was also appointed Creative Director of Dalloyau by its two Chairmen.

Yann is a member of the "Club des Sucrés" founded by Christophe Adam and Christophe Michalak;
A member of the French Culinary Academy;
A member of the ‘Relais Dessert’ Association;
The French jury representative at the International Confectionary Art Competition;
Ranked among France’s top 111 patisserie chefs by the magazine ‘Gault et Millau’.

See all the creator's recipes