Pineapple And Tender Coconut Cake By Chef Eureka Araujo Is A Must Try

This festive season, soak in the delightful flavours of the month. Pineapple and almond sponge are sure to leave you spellbound with an enthralling sensory experience and a mouthwatering appeal. This delicate cake is brimming with delicious mango curd, which perfectly pairs with soft coconut buttercream. Thankfully, it isn't a difficult cake to make, especially with all the fun you’re having with family; this cake won’t make you skip a beat for a second. However, one may not be ready to resist biting into this one by Chef Eureka Araujo. 

ALMOND SPONGE 

• Flour - 100 gms 
• Almond powder - 30 gms 
• Sugar - 120 gms 
• Water - 100 gms 
• Milk - 50 gms 
• Oil - 50 gms 
• Baking soda - 1 gm 
• Baking powder - 2.5 gms 

Procedure:- 

1. Mix flour, almond powder, baking powder and baking soda. 
2. Mix water, milk and sugar and add oil. 
3. Fold in dry ingredients. 
4. Bake at 200 for 6-7 mins 

MANGO MOUSSE 

• Mango puree - 180 gms 
• Sugar - 10 gms 
• NH pectin - 5 gms 
• White chocolate - 200 gms 
• Whipping cream - 170 gms 

Procedure:-

1. Heat the puree with sugar and pectin. 
2. Pour over chocolate and make the ganache. 
3. Fold in with whipping cream.

COOKED PINEAPPLE

• Pineapple - 105 gms 
• Brown sugar - 10 gms 
• Vanilla pod - ½ gms 
• Lemon zest- ½ gms 

Procedure:- 

• Cook all together 

TENDER COCONUT JELLY 

• Tender coconut water - 162 gms 
• Caster sugar - 20 gms 
• Isomalt - 6 gms 
• Agar-agar - 4 gms 

Procedure:-

1. Mix caster sugar and agar-agar. Boil all together. 
2. Pour in the desired mold with chopped tender coconut. 
3. Once it is set, put a layer of cooked pineapple. 

GLAZE

• Milk -180 gms 
• Glucose - 390 gms 
• Sugar - 20 gms 
• NH pectin - 1.8/2 gms 
• White chocolate - 170 gms 
• Cocoa butter -30 gms

Procedure:-

1. Mix sugar and pectin. 
2. Heat milk and glucose in a pan till 45 degrees. 
3. Blend in the pectin and sugar, then boil. 
4. Pour over chocolate and cocoa butter 
5. Surface wrap and use it the next day 

STREUSEL BASE 

• Butter - 85 gms 
• Brown sugar - 85 gms 
• Almond powder - 85 gms 
• Sea salt - 0.5 gms 
• Flour - 70 gms 
• Cocoa butter - 50 gms 

Procedure:- 

1. Rub in flour, sugar, salt, almond powder and butter until crumbly 
2. Bake at 160˚C combi oven for 12 mins and stir, continue and bake until golden brown 
3. Let it cool down, mix in melted cocoa butter, press into 3mm thickness, and sprinkle additional sea salt on top.