Print Recipe

Pineapple cake

Ingredients cake base dough:
2.400 gr Damco kano powder
950 gr Butter
250 gr Caster sugar
60 gr Whole egg
120 gr Water




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
400 gr Water



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
300 gr Water, lukewarm
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.

Other ingredients:
Frucaps cold mirror glaze neutral
Arlico lemon yellow    
Chocolate decorations     



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


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