Tropical Delice
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 12 h.
Ready in
Ingredients
for
8
- For the cake
- 1 ¼ cups self-rising flour (sifted)
- 1 tsp Baking powder
- 3 large eggs
- ¾ cup butter (softened)
- ¾ cup superfine caster sugar
- 1 tsp vanilla extract
- ¾ cup Shredded coconut
- For the banana mousse filling
- 1 cup cream (48% fat)
- 3 small, ripe Banana
- 2 Tbsps lemon juice
- 1 cup powdered sugar
- 1 ½ tsps Powdered gelatine
- 2 Tbsps cold water
- ¼ cup hot water
- For the chocolate mousse filling
- ½ tsp Powdered gelatine
- ½ Tbsp water
- ½ cup cream (48% fat)
- 2 Tbsps Coffee liqueur
- 2 large egg yolks
- 2 Tbsps sugar
- 1 pinch salt
- 4 ozs plain Dark chocolate (70% cocoa solids, melted and cooled)
- For the pineapple topping
- 1 ⅔ cups Pineapple juice
- ¾ cup sugar
- 4 ½ Tbsps Corn starch
- 1 large egg (beaten)
- 1 ½ Tbsps butter
- To decorate
- Shredded coconut
- Blackberry
Preparation steps
1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease and line 2 x 20 cm|8" tins with non-stick baking paper.
2.
Sift the flour and baking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon. Stir in the coconut. The mixture should have a soft dropping consistency - if it seems too stiff, add a little water.
3.
Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.
4.
For the banana mousse filling: whisk the cream just until soft peaks start to form. Chill until needed.
5.
Mash together the bananas and lemon juice. Sift the icing sugar over the mixture and mix until just combined.
6.
Sprinkle the gelatine over the water in a small bowl and let it stand for 5 minutes to soften.
7.
Stir in the hot water until the gelatine dissolves completely. Allow to cool for 2 minutes.
8.
Pour the cooled gelatine over the banana mixture and mix until combined. Gently fold in the whipped cream.
9.
Line a 20cm deep spring-form cake tin with cling film.
10.
Invert one cake into the tin and spoon the banana mousse in a low mound in the centre. Chill for about 2 hours until firm.
11.
For the chocolate mousse filling: sprinkle the gelatine over the water and stand until softened.
12.
Whisk the cream until softly whipped. Chill for 10 minutes.
13.
Heat the coffee liqueur in a small pan until hot, but not boiling. Stir in the softened gelatine until dissolved.
14.
Whisk together the egg yolks, sugar and salt until pale and thickened, then beat in the coffee-gelatine liquid. Beat in the melted chocolate.
15.
Fold in the whipped cream in two additions.
16.
Spoon into the cake tin and spread evenly to the edges. Place the second cake on top. Cover with cling film and chill for 3-4 hours until firm.
17.
For the pineapple topping: add water to the pineapple juice if necessary to make 250 ml|1 cup.
18.
Mix together the sugar and cornflour with a little of the juice in a pan to a paste. Stir in the remaining juice.
19.
Cook over a low heat until thick. Remove from the heat and cool slightly.
20.
Add the egg and butter and cook, stirring for 2-3 minutes. Leave to cool but not set.
21.
Spread on top of the cake (tie a collar of non-stick baking paper around the tin if necessary) and shake the tin gently to even the mixture. Chill for at least 4 hours.
22.
Remove from the tin. Sprinkle the top with flaked coconut and press coconut flakes into the sides of the cake. Decorate with blackberries.
