A delicious sponge cake recipe soaked in pineapple syrup and topped with a coconut-white chocolate ganache. Ideal for a light and fresh summer dessert!
Prep Time: 1 hour
Baking Time: 1 hour at 300°F (150°C)
Rest Time: 4 to 24 hours
Difficulty: easy
Yield : 10-12 slices (mold with a diameter of 8.5 inches – 22 cm)
For the coconut ganache
For the sponge cake
For the topping
Start by preparing the ganache: cut the white chocolate into small pieces and place them in a container.
Heat the first 6.75 oz (2 dl) of heavy cream. As soon as it boils, remove from heat and pour over the white chocolate. Allow to melt for 2 minutes, then mix with a whisk until you obtain a homogeneous mass.
Then add the remaining 6.75 oz (2 dl) of liquid cream, as well as the grated coconut and the coconut cream.
Film and place ideally overnight in the refrigerator, but at least 4 hours.
Prepare the sponge cake: preheat the oven to 300°F (150°C).
Separate the whites from the yolks. In a bowl, whisk together the yolks, oil and milk.
In another container, mix together the flour, 2.8 oz (80 g) sugar, yeast and salt. Pour it all into the first mass and mix.
Whisk the egg whites until stiff. When they start to become frothy, add the remaining sugar little by little. Whisk until you have a firm meringue.
Add a good spoonful of egg whites to the preparation. Mix vigorously to soften the mixture. Then add the rest of the egg whites gently with a spatula.
Pour into the pan. Bake for 1 hour. Check the cooking by sticking a knife in the center of the sponge cake, which should come out dry.
Let cool completely before unmolding.
Cut the sponge cake in the middle.
To finish and assemble: remove the ganache from the refrigerator. Whisk it for a few seconds to thicken it.
Then add the mascarpone and whisk for a few more seconds.
Place the ganache in a piping bag.
Place the first sponge cake disk on a serving plate. Using a food brush, soak it with syrup from the pineapple can.
Cover with half of the ganache.
Arrange the pineapple pieces.
Cover with the second sponge cake disk.
Spread the second half of the ganache over the top and edges of the cake. Place in the refrigerator for 30 minutes.
Sprinkle the cake with shredded coconut and serve immediately.
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