|Ingredients cake base dough:|
|2.400||gr||Damco kano powder|
Instructions for the cake base dough:
Mix butter, sugar, egg and water until there are no lumps anymore and then add Damco kano powder. Once the dough has been formed, stop the machine and allow the dough to cool for 12 hours. Roll the dough to 8 mm thickness and then cut out a piece using the cake ring. Place the cake ring with dough on a tray covered with silicone paper.
|Ingredients almond paste mixed with custard:|
|290||gr||Damco almond paste K+K|
|180||gr||Damco custard powder Top R|
Instructions for the almond paste mixed with custard:
Mix the water, Damco almond paste K+K and Damco custard powder Top R until the mixture is smooth. Pipe about 40 g of this mixture onto the cake base dough, keeping the sides free. Bake the cake filled with almond paste mixed with custard.
|Ingredients pineapple bavaroise:|
|1.800||gr||Frucaps pineapple fruit filling|
|1.800||gr||Whipped cream, thickness of yoghurt|
|135||gr||Damco mousse fond neutral|
Instructions for the pineapple bavaroise:
Whisk Damco mousse fond neutral and lukewarm water together. Then mix this with the Frucaps pineapple fruit filling. Then mix in half the whipped cream using the whisk and carefully fold in the rest.
|Frucaps cold mirror glaze neutral|
|Arlico lemon yellow|
Putting it all together:
Leave the ring on and fill the cake to the brim with the bavaroise. Smooth it off. Only remove the ring after freezing, and then finish the top with a thin layer of Frucaps cold mirror glaze neutral, which has been lightly coloured with Arlico lemon yellow. Pipe a neat row of whipped cream buttons down the middle and finish with fresh pineapple and chocolate decoration.
Note: The recommended almond paste used in this recipe is ready to use (indicated with K+K). You can also use a regular Damco almond paste, just add 5-7% whole egg.
Baking time: 15 min
Baking temp.: ca. 210°C
Quantity: 20 pieces