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:-
- Mix flour, almond powder, baking powder and baking soda.
- Mix water, milk and sugar and add oil.
- Fold in dry ingredients.
- 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:-
- Heat the puree with sugar and pectin.
- Pour over chocolate and make the ganache.
- 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:-
- Mix caster sugar and agar-agar. Boil all together.
- Pour in the desired mold with chopped tender coconut.
- 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:-
- Mix sugar and pectin.
- Heat milk and glucose in a pan till 45 degrees.
- Blend in the pectin and sugar, then boil.
- Pour over chocolate and cocoa butter
- 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:-
- Rub in flour, sugar, salt, almond powder and butter until crumbly
- Bake at 160˚C combi oven for 12 mins and stir, continue and bake until golden brown
- Let it cool down, mix in melted cocoa butter, press into 3mm thickness, and sprinkle additional sea salt on top.