Tuesday, July 8, 2014

Piña Colada Cake Recipe

Piña Colada Cake Recipe 

Piña Colada Cake Recipe Ingredients:   Sponge Cake:  7 eggs 1 cup sugar 1 cup cake flour 1/3 cup cornstarch Pineapple Mousse :  2 pineapples 2 tablespoons coconut liqueur 2 flat tablespoons cornstarch Coconut cream:  1 large can of coconut milk (400 ml) 1/4 cup coconut liqueur 1 cup sugar 500 g mascarpone cheese 250 g ricotta cheese  6 - 9 tablespoons of rum (optional) Garnish:  grated coconut on the sides pineapple leaves   Directions:  Sponge Cake:  High springform pan (with a bottom diameter of 9-10 inch) (about 24 - 27 cm) line the bottom of the pan with parchment paper. Nothing spreads the sides of the wac or crash. Sift flour with potato flour and mix.    Preheat the oven to 340 F. (170 C.)   Separate the eggs yolk from the white. Proteins beat on low speed mixer for 2 minutes until frothy. Gradually increasing the mixer speed to add a spoonful of sugar (in short intervals). Proteins still beat on high speed mixer for several minutes until they are stiff and glossy. Still whisking add a spoonful of mixed egg yolks (adding another portion of the previous slaughter now to proteins). Add sifted flour (preferably in 3 batches) and mix them very delicate movements of a metal spoon or spatula to fold in the whipped mass, trying not to destroy the compacted foam. pour batter into the mold and put into preheated oven.    Bake for about 35 minutes to dry stick. Immediately remove the sponge from the oven.   and vigorously throw it on the counter. Cool. When completely cooled, cut into 3 tops.   Pineapple Mousse :  Cut out the flesh of the pineapple: unloaded and discard the husk and resources. Keep leaves for decoration. The flesh is cut into small cubes. Half the amount of pineapple to put into a saucepan, add the liquor and boil. Reduce heat and simmer for about half an hour, or until the pineapple is tender ( for fresh pineapple a bit longer ).    Mix the mousse, add the remaining diced pineapple, stir and boil again, after minute add cornstarch previously distributed in a small amount of cold water. Bring to a boil and hold a minute on the fire until the mixture is thick like jam. Cool the cake before lining.  Coconut cream :   Pour the milk and coconut liqueur into a pot, add the sugar and heat stirring until sugar is dissolved. Cook over medium heat for about half an hour or longer, until the creation of a thick syrup in an amount not more than 1 cup. Cool.    When combined with cream cheese to be slightly warm, it can not be hot. Mascarpone and ricotta cheese to put in a large bowl, gradually add the 1 tablespoon warm coconut syrup gently, stirring gently all the time.   Assembly:  The first bottom turn you on top of biscuit paterze, drizzle with 2 - 3 tablespoons of rum, gently spread half mass of pineapple and 1/3 of cream of coconut, put a second table top, sprinkle with rum, put the rest mass of pineapple (1 tablespoon to leave to one side) and cover with half the the remaining cream.    Place the last leaf, sprinkle with rum and cover with the rest of the cream. As part of the cream and spoon pineapple weight smear the sides of the cake, but just enough coconut to easily stuck. The sides and sprinkle with grated pineapple leaves decorate the top.         Note: Serves 12.

Ingredients: 

Sponge Cake:

  • 7 eggs
  • 1 cup sugar
  • 1 cup cake flour
  • 1/3 cup cornstarch

Pineapple Mousse :

  • 2 pineapples
  • 2 tablespoons coconut liqueur
  • 2 flat tablespoons cornstarch

Coconut cream:

  • 1 large can of coconut milk (400 ml)
  • 1/4 cup coconut liqueur
  • 1 cup sugar
  • 500 g mascarpone cheese
  • 250 g ricotta cheese
  •  6 - 9 tablespoons of rum (optional)

Garnish:

  • grated coconut on the sides
  • pineapple leaves


Directions:

Sponge Cake:

  1. High springform pan (with a bottom diameter of 9-10 inch) (about 24 - 27 cm) line the bottom of the pan with parchment paper. Nothing spreads the sides of the wac or crash. Sift flour with potato flour and mix.
     
  2. Preheat the oven to 340 F. (170 C.)
     
  3. Separate the eggs yolk from the white. Proteins beat on low speed mixer for 2 minutes until frothy. Gradually increasing the mixer speed to add a spoonful of sugar (in short intervals). Proteins still beat on high speed mixer for several minutes until they are stiff and glossy. Still whisking add a spoonful of mixed egg yolks (adding another portion of the previous slaughter now to proteins). Add sifted flour (preferably in 3 batches) and mix them very delicate movements of a metal spoon or spatula to fold in the whipped mass, trying not to destroy the compacted foam. pour batter into the mold and put into preheated oven.
     
  4. Bake for about 35 minutes to dry stick. Immediately remove the sponge from the oven.
     
  5. and vigorously throw it on the counter. Cool. When completely cooled, cut into 3 tops. 

Pineapple Mousse :

  1. Cut out the flesh of the pineapple: unloaded and discard the husk and resources. Keep leaves for decoration. The flesh is cut into small cubes. Half the amount of pineapple to put into a saucepan, add the liquor and boil. Reduce heat and simmer for about half an hour, or until the pineapple is tender ( for fresh pineapple a bit longer ).
     
  2. Mix the mousse, add the remaining diced pineapple, stir and boil again, after minute add cornstarch previously distributed in a small amount of cold water. Bring to a boil and hold a minute on the fire until the mixture is thick like jam. Cool the cake before lining.

Coconut cream : 

  1. Pour the milk and coconut liqueur into a pot, add the sugar and heat stirring until sugar is dissolved. Cook over medium heat for about half an hour or longer, until the creation of a thick syrup in an amount not more than 1 cup. Cool.
     
  2. When combined with cream cheese to be slightly warm, it can not be hot. Mascarpone and ricotta cheese to put in a large bowl, gradually add the 1 tablespoon warm coconut syrup gently, stirring gently all the time. 

Assembly:

  1. The first bottom turn you on top of biscuit paterze, drizzle with 2 - 3 tablespoons of rum, gently spread half mass of pineapple and 1/3 of cream of coconut, put a second table top, sprinkle with rum, put the rest mass of pineapple (1 tablespoon to leave to one side) and cover with half the the remaining cream.
     
  2. Place the last leaf, sprinkle with rum and cover with the rest of the cream. As part of the cream and spoon pineapple weight smear the sides of the cake, but just enough coconut to easily stuck. The sides and sprinkle with grated pineapple leaves decorate the top.
     


Note: Serves 12.

 

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