Recipe of The Month: Pineapple and Coconut Custard Cake by Hanisha Singh
Preparation Time : 20 min
Chilling time : 4-5hrs
Baking time: 50 mins
For the Sponge:
– Egg yolks: 6
– Sugar: 30 g
– Water: 110 g
– Oil: 80 g
– Refined flour: 160 g
– Egg whites: 6
– Sugar: 110g
– Cream of tartar a pinch
For the coconut custard:
– Egg yolks : 130 g
– Vanilla bean: 1
– Caster sugar: 110 g
– Flour: 80 g
– Coconut milk: 550 g
– Butter: 25 g
– Whipped cream: 200 g
– Gelatin sheet: 2 g
– Pineapple: 1
– Mango: 2
– Pineapple juice for soaking
– Prepare one 9” round cake tin, lined with paper.
– Separate eggs, Add in sugar into egg yolks. Lightly whisk the egg yolks and sugar till light. Add oil, mix well. Then add in vanilla water, stir well to combine. Sift in flour, stir till well combine.
– Whisk egg whites and cream of tartar till in the stand mixer using the whisk till foamy, gradually add in sugar and continue beat until stiff peaks.
– Take 1/3 of meringue and mix well with egg yolk batter.
– Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
– Bake at pre-heated oven at 140° C for 20 mins at low rack, then increase to 160° C for another 30min.
– For the filling, place the egg yolks in the stand mixer bowl fitted with the whisk, Scrape the seeds from the vanilla bean and add to the yolks. Mix a t speed 6 for 30-40 seconds.
– Slowly add in the sugar and whisk until lighter in color. Scrape down the sides once and whisk at speed 8 for 3 minutes till the mix is pale yellow and thick.
– Reduce the speed to 1 and add the flour
And the coconut milk till well combined.
– Set and ice bath with a strainer set on top. Pour the mix into a saucepan and set over medium heat.
– Stir continuously till the mix begins to thicken. Whisk and cook till pastry cream has thickened.
– Whisk for about a minute to cool slightly, add the butter.
– Refrigerate for 1 hour.
– Place the pastry cream in the stand mixer bowl and beat using the flat beater at speed 2 till creamy in consistency.
– Soak gelatin sheet in ice water. Take a scoop of the custard and heat in the microwave. Squeeze excess water from the gelatin and ad to the warm pastry cream. Strain the mix over creamed pastry cream. Mix till combined. Fold in the whipped cream and chill for 4 hours before use.
– Layer cake, soak the sponge with pineapple juice.
– Frost with coconut custard, sprinkle the chopped fruits. Garnish the top with fresh pineapple and mango.