"Amor en pedaços" cake

75 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.3 ud

Basic syrup 0.013 l

Red fruit coulis 0.05 l

Pineapple in syrup 0.08 kg

Grated coconut 0.05 kg

Almond praline 0.013 kg

Eggs 2.4 ud

Sugar 0.072 kg

Plain flour 0.072 kg

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.045 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Sugar 0.006 kg

Water 0.006 l

Confruti fruits of the forest 0.038 kg

Water 0.013 l

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Placenon-stick paper on a baking tray, and over the paper, a rectangular mould.
Cover the basis with the sponge cake and soak it.
Supplement 2/3 of the pastry cream with 2/3 of the pineapple cut into small dice and half of the shredded coconut.
Save the rest of the pastry cream, pineapple and cocoa for the top layer.
Put the pineapple on top of the sponge cake and the pastry cream with the chopped coconut.
Cover with another layer of sponge cake.
Repeat the previous step.
Finally, cover it with another layer of sponge cake and spread a thin layer of pastry cream.
Over the pastry cream place the pineapple and the chopped coconut.
Remove from the mould and give some shine using a brush.
Ration, plate up and decorate with fruits of te forest coulis.