Coconut Pineapple cake
Pastry recipe10 personal cakes
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Cakes
Ingredients
- Almond paste 50% - 215 g
- Sugar - 60 g
- Salt - 1 g
- Vanilla pods - 1
- Lemon (zest) - 1
- Egg - 150 g
- Melted butter - 95 g
- Flour - 60 g
- Yeast - 3 g
- Ground coconut - 25 g
Mix the almond paste, caster sugar, salt, vanilla seeds and lemon zest in a mixing bowl.
Add the eggs, mix to a homogeneous mixture, add the melted butter and stir.
Add the flour, baking powder and coconut and stir.
Divide the mixture into 10 rings, 5 cm in diameter x 5.5 cm and padded with baking paper. Weigh about 65 g per ring.
Bake for 25-20 min in a preheated oven to 170°C. Cool.
With an apple cutter, remove the center from each ring, while the cakes are still in a ring.
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Basil pineapple marmalade
Ingredients
- Frozen fruit purée 100% : Pineapple - 155 g
- yellow pectin - 3 g
- Sugar - 60 g
- Glucose - 28 g
- Isomalt - 60 g
- Citric acid - 2 g
- Basil - 10 g
Mix the pectin with 15 g of sugar.
Heat the pineapple purée (115 g) and the glucose to 40°C.
Add stirring the isomalt-pectin mixture and bring to a boil.
Add the remaining sugar (45 g) and cook to 106°C.
Remove from heat.
Add the citric acid, pineapple purée (40 g) and basil and stir well.
Pour 14 g of marmalade into the center hole of each cake and cool.
In this step
Frozen fruit purées -
For decoration
Ingredients
- Cold glaze with 20% water
- Grated coconut
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Assembly
After the cakes are cooled, remove from the ring.
Cut the edges.
Brush with cold glaze and coat with grated coconut.