Exotic

NICE TO KNOW

Mango, passion fruit, bananas, coconut and lime – all of this amazing exotic fruits are combined in this cake giving you unforgettable tropic beach experience
Cake is for 10 slices

BANANA COULIS

Peeled bananas – 105 g
Lime juice – 7,5 g
Mango puree – 45 g
Passion fruit puree – 20 g
Fresh mint – 1,5 g
Sugar – 13 g
Starch – 3 g
Malibu liqueur – 7,5 g
Gelatin powder – 2,3 g
Water for gelatin – 13 g

PREPARATION

Makes 200 g
1. Sprinkle the powdered gelatin over cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. Cut bananas to form Macedoine cut (cubes 4×4 mm), mix with lime juice to prevent bananas of getting dark
3. Dissolve the starch in a small amount of water
4. Pour mango and passion fruit puree into a saucepan and warm it up, add starch, sugar, mint, bring it to the boil (whisking continuously) and cook thoroughly for 1-2 min. Add soaked gelatin and stir until fully dissolved
5. Strain the mixture through a fine sieve, add bananas and Malibu

6. Pour coulis into the mold (mold should be 2 cm smaller in diameter than your main mold for the cake, I used 16 cm steel ring) and place it on an even surface in a freezer until its set

CRUNCH LAYER WITH STREUSEL

Butter – 20 g
Sugar – 20 g
Almond flour – 20 g
Flour – 15 g
White chocolate – 35 g
Coconut flakes – 14 g0 g

PREPARATION

Makes 145 g
1. Place almond flour, flour, cubed butter and sugar into a food processor. Process using a flat beater until the mixture sticks together
2. Flatten the dough slightly, wrap in plastic and chill until firm
3. Preheat oven to 160C. Cut the streusel dough into cubes and bake for 10 min, until dark color
4. Mix together white chocolate, coconut flakes, and hot streusel until fully incorporated

COCONUT SPONGE

Almond flour – 100 g
Powdered sugar – 100 g
Starch – 16 g
Coconut flakes – 50 g
Eggs – 100 g
Egg white – 50 g
Sugar – 15 g
Melted butter – 70 g

PREPARATION

Makes 340 g
1. Preheat the oven to 180C
2. Beat egg whites with sugar in a mixing bowl until firm peaks
3. Mix together eggs, sifted almond flour, powdered sugar and starch. Combine with ready meringue
4. Add warm melted butter and coconut flakes, stir gently until fully incorporated
5. Pour 170 g of the dough into a cake pan or a mold (2 cm smaller in diameter than the main mold for the cake) even out using a spatula.

6. Bake for 15 min
7. Leave to cool
8. Spread streusel crunch on top of cooled caramel sponge. Level off and leave it to set in a cool area

MANGO GLAZE

Passionfruit puree – 37 g
Mango puree – 248 g
Water – 120 ml
Sugar – 150 g
Pectin NH – 7,5 g
Powdered gelatin – 6 g
Water for gelatin – 36 ml

PREPARATION

1. Mix together sugar and pectin
2. Sprinkle the powdered gelatin over 36 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
3. Pour mango puree, passion fruit puree and water (120 ml) into a saucepan, sift in sugar and pectin mixing continuously with a hand whisk
4. Bring it to the boil and simmer for 1 minute while mixing continuously with a hand whisk
5. Add soaked gelatin and mix until gelatin is fully dissolved
6. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface
7. Cover with a plastic wrap over the surface, leave to set overnight in a cool area

PASSION FRUIT MOUSSE 

Passion fruit puree – 125 g
Eggs – 200 g
Butter – 145 g
Sugar – 85 g
Gelatin powder – 7 g
Water for gelatin – 42 g
Whipping cream – 250 g

PREPARATION

Makes 850 g
1. Sprinkle the powdered gelatin over cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. Place passion fruit puree, eggs and sugar into sauces pan

3. Bring it to the boil continuously whisking. Add soaked gelatin
4. Cool down to 40C, add cubed butter and process it with immersion blender until smooth
5. Pour whipping cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream)
5. Combine two

TO ASSEMBLE

1. De-mould the frozen coulis and coconut sponge and place them back into the freezer
2. Prepare your mold 18 cm in diameter and place it on an even surface (If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar)
3. Pour 1/3 of the passion fruit mousse into the mold
4. Place banana coulis on top of the mousse in the center

5. Pour the rest of the mousse on top of the coulis
6. Place coconut sponge (with crunch layer up) on top of the mousse and gently press it down Level off with a palette knife Transfer to the freezer until frozen (preferably overnight)

TO FINISH

1. De-mould the cake and return into the freezer
2. Melt the mango glaze gently to 25C and process it with an immersion blender one more time (watch out for air bubbles)
3. Take the cake from the freezer and place it onto a wire rack with a tray below Pour the glaze over the cake, ensuring all the sides are covered

4. Leave it to set for about 5-10 minutes and using a palette knife remove the cake from the wire rack, cut the excess glaze from the bottom of the cake with a warm knife
5. Place it on a serving dish and leave to defreeze in a cool area

For decoration, I used streusel pieces, meringue and coloured chocolate
If you are interested in a technique how to make chocolate decorations – leave a comment!

Hope you liked the recipe and will enjoy the cake as well!

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