Gateau Ananas
All ingredients
| Coconut Cake: | ||
| Unsalted butter | 400 g | 14.11 oz |
| Powdered sugar | 500 g | 17.6 oz. |
| Coco Rape | 300 g | 10.1 oz. |
| Almond Flour | 200 g | 7.05 oz. |
| Elsay Powder | 50 g | 1.75 oz. |
| Rum | 50 g | 1.75 oz. |
| Whole eggs | 300 g | 10.1 oz. |
| Heavy cream | 300 g | 10.1 oz. |
| Mini Pineapples | 1 can | 1 can |
| Lemon Glaze: | ||
| Lemon juice | 760 g | 26.81 oz. |
| Granulated sugar | 180 g | 6.35 oz. |
| Pectin | 16 g | 0.56 oz. |
| Glucose Syrup | 100 g | 3.53 oz. |
| Trimoline | 50 g | 1.69 oz. |
| Catania Almond Paste | 100 g | 3.53 oz. |
Recipe
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Method:
Coconut cake:
Lightly cream the butter and powdered sugar, add dry ingredients, then add
liquid ingredients. Place Mini Pineapples on bottom of greased pan. Bake at 350°F for 30
minutes.
Lemon glaze:
Mix granulated sugar and pectin. Combine with lemon juice and bring to a
boil. Add Glucose and Trimoline, re-boil.
Assembly:
Unmould the coconut cake, glaze with lemon glaze.
Decorate with Catania Almond Paste.