EXOTIC CAKE
EXOTIC FLAVOR BAKED CAKE.
Difficulty level
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EXOTIC FLAVOR BAKED CAKE.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| caster sugar | g 120 |
| eggs | g 150 |
Preparation
- Mix all the ingredients in a planetary mixer with a paddle attachment until you obtain a well-blended dough.
- roll out the dough with the sheeter to a thickness of 3-4 mm.
Ingredients
| GRANCOCCO | g 500 |
| water | g 100 |
Preparation
Mix all ingredient togheter.
Ingredients
| FRUTTIDOR ANANAS | g 250 |
| mint leaves | To Taste |
Preparation
Mix all togheter with the hand blender.
Ingredients
| unsalted butter 82% fat | g 500 |
| AVOLETTA | g 1000 |
| eggs - ROOM TEMPERATURE | g 500 |
| flour | g 250 |
Preparation
Mix in the planetary machine butter, icing sugar and almond flour.
Add the eggs.
Finish with add the flour.
- Cover a ring with the shortcrust pastry.
- Cut the bottom of the pastry using a pineapple-shaped pastry cutter.
- Insert a pineapple made with cocoa shortcrust pastry into the space created.
- Place a layer of coconut cream on the bottom.
- Cover the coconut layer with a thin layer of pineapple.
- Close everything with the almond frangipane, leaving half a centimeter from the end of the mold.
- cook the cake at 160°C for 30-35 minutes.
- Once unmoulded, leave to rest for an hour.
- Place a baking tray over the cake and turn it over, so as to leave the pineapple shape on the surface.
Pastry Chef
