This festive season, soak in the delightful flavours of the month. Pineapple and almond sponge are sure to leave you spellbound with an enthralling sensory experience and a mouthwatering appeal. This delicate cake is brimming with delicious mango curd, which perfectly pairs with soft coconut buttercream. Thankfully, it isn’t a difficult cake to make, especially with all the fun you’re having with family; this cake won’t make you skip a beat for a second. However, one may not be ready to resist biting into this one by Chef Eureka Araujo. 

ALMOND SPONGE

  • Flour – 100 gms
  • Almond powder – 30 gms
  • Sugar – 120 gms
  • Water – 100 gms
  • Milk – 50 gms
  • Oil – 50 gms
  • Baking soda – 1 gm
  • Baking powder – 2.5 gms

Procedure:-

  1. Mix flour, almond powder, baking powder and baking soda.
  2. Mix water, milk and sugar and add oil.
  3. Fold in dry ingredients.
  4. Bake at 200 for 6-7 mins

MANGO MOUSSE

  • Mango puree – 180 gms
  • Sugar – 10 gms
  • NH pectin – 5 gms
  • White chocolate – 200 gms
  • Whipping cream – 170 gms

Procedure:-

  1. Heat the puree with sugar and pectin.
  2. Pour over chocolate and make the ganache.
  3. Fold in with whipping cream.

COOKED PINEAPPLE

  • Pineapple – 105 gms
  • Brown sugar – 10 gms
  • Vanilla pod – ½ gms
  • Lemon zest- ½ gms

Procedure:-

  • Cook all together