- Taha Kahveci
- 21 hours ago
- 1 min read
Coconut Pineapple Slice Cake
For Coconut Dacquoise
(Recipe yields one tray) (800g )
Ingredients
85 g almond flour
85 g shredded coconut
75 g flour
165 g icing sugar
425 g fresh egg whites
185 g sugar
Method
Preheat the oven to 180°C.
Combine almond flour, shredded coconut, flour, and icing sugar. Set aside.
Whip the egg whites with granulated sugar until stiff peaks form.
Combine and bake for 12 to 15 minutes.
For Pineapple Ganache
Ingredients
1210g white chocolate
390g cream
190g pineapple puree
35g lemon juice
14g gelatin
Method
Soak the gelatin in ice water.
Bring the cream, puree, lemon juice, to a boil.
Add white chocolate to another bowl and pour the hot mixture over the chocolate.
Add the gelatin and mix thoroughly.
For pineapple Compote
Ingredients
400g sugar
26g pectin
770g pineapple puree
460g fresh pineapple
21g lemon juice
21g gelatin
Method
Soak the gelatin in ice water.
Cut the fresh pineapple in half.
Boil the pineapple puree with lemon juice and half of the sugar.
Combine the remaining sugar with pectin, then add it to the boiling strawberry puree and mix thoroughly.
Add the gelatin and mix well.
For Coconut Mousse
Ingredients
19 g gelatin
600 g coconut puree
140 g sugar
600 g cream
Method
Soak gelatin in ice water.
Boil the coconut puree and sugar, then allow it to cool to 30 degrees.
Whip the cream until soft peaks form, then gently fold it in.
Assembly
Layer as follows: Sponge (800g) + Ganache800g) + Compote800g) + Sponge800g) + Ganache800g) + Compote800g) + Coconut Mousse (1200g)
