Roasted pineapple coffee cake

level 2

“Coffee and cocoa: they are meant to meet in delicious creations. Not only are they both all-natural products, enjoying a tropical, sunny and humid equatorial climate. Both cocoa and coffee beans are dried and roasted in their natural shells to preserve even the most delicate flavours and aromas. This cake is my ultimate tribute to these two fantastic ingredients and their love for one another.”

Recipe components

Used Callebaut products

Roasted pineapple and white chocolate cake

IngredientsPreparation
  • 48g
    sucrose
  • 48g
    all-purpose flour
  • 24g
    almond flour
  • 48g
    desiccated coconut

Mix together.

  • 120g
    egg white

Add to previous mixture.

Melt together and add to previous mixture.

  • 50g
    roasted pineapple cubes

Fold into cake batter.

Bake-stable pineapple jam

IngredientsPreparation
  • 43g
    pineapple puree
  • 11g
    syrup
  • 8g
    water
  • 4g
    lemon juice

Mix together.

  • 0.3g
    low-acyl gellan gum

Slowly add to previous mixture to avoid lumps. Slowly bring to a boil and
let simmer for 2 minutes.

  • 2drop(s)
    pineapple extract

Add and immediately pour into desired moulds.

Coconut Crumble

IngredientsPreparation
  • 15g
    brown sugar
  • 15g
    all-purpose flour
  • 15g
    desiccated coconut

Mix together.

  • 15g
    82% butter

Add and mix together by hand until crumbly.

Assembly

Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre.
Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes.
Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and
desiccated coconut.

Assembly

Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre.
Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes.
Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and
desiccated coconut.