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 Cake "Taste of the Tropics" Recipe
The Taste of the Tropics cake has a delicate taste thanks to the classic vanilla sponge cake, curd cream similar to a cloud, coconut cream mousse and all this complements the pleasant mango compote. It turns out an incredibly delicious and tender pie.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Coconut impregnation:
Compote:
Coconut mousse:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Coconut impregnation:
Compote:
Coconut mousse:
Cream:
Instructions
  1. Prepare all the ingredients for the sponge cake: whisk the whites with half a serving of sugar and a pinch of salt at medium speed (10 minutes).
    Prepare all the ingredients for the sponge cake: whisk the whites with half a serving of sugar and a pinch of salt at medium speed (10 minutes).
  2. In another bowl, whisk the yolks with the second half of the sugar and vanilla until the mass increases three times (7-10 minutes).
    In another bowl, whisk the yolks with the second half of the sugar and vanilla until the mass increases three times (7-10 minutes).
  3. Melt the butter. Mix flour with corn starch and sift twice. Add a third of the meringue to the yolks with a spatula. Sift the dry ingredients on top and mix gently. Mix 2 tablespoons of dough with butter and return to the bowl. Mix with the remaining meringue.
    Melt the butter. Mix flour with corn starch and sift twice. Add a third of the meringue to the yolks with a spatula. Sift the dry ingredients on top and mix gently. Mix 2 tablespoons of dough with butter and return to the bowl. Mix with the remaining meringue.
  4. Bake immediately using a mold with a diameter of 17 cm. Bake for 40-50 minutes in a preheated 180 degree oven.
    Bake immediately using a mold with a diameter of 17 cm. Bake for 40-50 minutes in a preheated 180 degree oven.
  5. When the biscuit is ready, cool it, then remove it from the ring, wrap it in plastic wrap and send it to the refrigerator for 8 hours.
    When the biscuit is ready, cool it, then remove it from the ring, wrap it in plastic wrap and send it to the refrigerator for 8 hours.
  6. For compote: mix sugar with pectin. Cut the mango into pieces and preheat the puree to 45 degrees. Add sugar and pectin, stirring continuously with a whisk, add mango and lemon juice. Bring the mixture to 85 degrees. Cool to 50 degrees and refrigerate.
    For compote: mix sugar with pectin. Cut the mango into pieces and preheat the puree to 45 degrees. Add sugar and pectin, stirring continuously with a whisk, add mango and lemon juice. Bring the mixture to 85 degrees. Cool to 50 degrees and refrigerate.
  7. For the mousse, soak the gelatin in cold water. Whisk the cream (thick cream) and set aside in the refrigerator until used. Mix coconut cream with sugar, heat up to 45 degrees, dissolve the swollen gelatin in them, cool the mass to 26 degrees. Carefully whisk the cream with a whisk. Pour the mousse into the mold with a ring (16 cm) 2 cm thick. Freeze.
    For the mousse, soak the gelatin in cold water. Whisk the cream (thick cream) and set aside in the refrigerator until used. Mix coconut cream with sugar, heat up to 45 degrees, dissolve the swollen gelatin in them, cool the mass to 26 degrees. Carefully whisk the cream with a whisk. Pour the mousse into the mold with a ring (16 cm) 2 cm thick. Freeze.
  8. For impregnation, mix all the ingredients and heat them up slightly.
    For impregnation, mix all the ingredients and heat them up slightly.
  9. Mix all the ingredients for the cream and whisk on medium-high speed for 3-4 minutes until stable peaks.
    Mix all the ingredients for the cream and whisk on medium-high speed for 3-4 minutes until stable peaks.
  10. Divide the sponge cake into 3 cakes 2 cm thick. Soak the sponge cake with coconut impregnation.
    Divide the sponge cake into 3 cakes 2 cm thick. Soak the sponge cake with coconut impregnation.
  11. We collect the pie in a ring. Sponge cake-cream compote.
    We collect the pie in a ring. Sponge cake-cream compote.
  12. Then again on the sponge cake - a thin layer of cream mousse.
    Then again on the sponge cake - a thin layer of cream mousse.
  13. And the last layer of sponge cake. Put it in the refrigerator for 2 hours. Then remove from the ring.
    And the last layer of sponge cake. Put it in the refrigerator for 2 hours. Then remove from the ring.
  14. Lubricate the cake with cream using a pastry bag. Lay out the cake and refrigerate for 2 hours (or overnight). Decorate the cake as desired!
    Lubricate the cake with cream using a pastry bag. Lay out the cake and refrigerate for 2 hours (or overnight). Decorate the cake as desired!
  15. Bon Appetit!
    Bon Appetit!
  16. Enjoy.
    Enjoy.
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