Coconut cake with pineapple confitPastry recipe
- Frozen fruit purée 100% : Pineapple - 160 g
- Egg - 160g
- Invert sugar - 140g
- Sugar - 130g
- Butter - 140g
- Lemon zest - 1
- Dessicated coconut - 180g
- Flour T55 - 120g
- Yeast - 6g
Whip up the eggs, sugar and invert sugar in fast speed.
In the meantime, combine coconut, pineapple puree, lemon zest and melted butter.
Add the coconut mixture to the eggs mixture in slow speed, followed by flour and baking powder previously sieved.
Pipe this mixture in 6cm rings and bake for 16mn at 160°C.
In this step
- Frozen fruit purée 100% : Pineapple - 280 g
- Frozen fruit purée 100% : Lemon - 8 g
- Pectin NH - 7g
- Sugar - 35g
- Fresh cream - 540g
- Matcha green tea - 25g
- Gelatin - 28g
- Sugar - 40g
Warm 200g of cream with sugar and gelatin.
Add remaining cream and and matcha.
Blend with hand blender and strain.
Keep in the fridge overnight before use.
Whip up like a whipped cream when needed.
Make a hole in the middle of the cake and pipe some confit in the middle.
Top up with a nice rosette of whipped cream.