Tropical Cake Recipe
Category: Desserts
Servings: 10
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 100g |
| Potato starch | 20g |
| Eggs | 250g |
| Sugar | 120g |
| Muscovado sugar | 10g |
| Papaya | 1 |
| Fresh cream (liquid) | 425g |
| Brown sugar | 20g |
| Cornstarch (cornflour) | 15g |
| Vanilla bean | 1 |
| Fresh cream (liquid) | 250g |
| Mango | 1 |
| Shredded coconut | 20g |
| Coconut milk | 50g |
Directions:
-
Prepare the Sponge Cake:
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- Gradually add in the all-purpose flour, mixing gently to combine.
-
-
Prepare the Papaya Chantilly:
- Peel the papaya, remove the seeds, and blend it into a smooth puree using an immersion blender.
- Sift the papaya puree to remove any chunks, creating a silky texture.
- In a small saucepan, combine 75g of fresh cream and the brown sugar. Heat the mixture over medium heat until it just starts to approach a simmer.
- Add the cornstarch to the cream mixture, stirring constantly until it thickens.
- Pour the mixture into a bowl, cover with plastic wrap, and let it chill in the refrigerator for at least one hour. You’ll need 150g of this mixture for the chantilly cream.
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Assemble the Chantilly Cream:
- Once the sponge cake has cooled completely, slice it horizontally into three equal layers.
- After the papaya cream has cooled in the refrigerator, prepare the chantilly. In a separate bowl, whip the remaining 350g of fresh cream until stiff peaks form. Scrape the seeds from the vanilla bean and fold them into the whipped cream.
- Gently fold the cooled papaya mixture into the whipped cream until fully incorporated.
- In another bowl, whip the remaining cream for decoration. Transfer half of this whipped cream into a piping bag without a nozzle for later use.
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Assemble the Cake:
- Place the first layer of sponge cake on a rotating cake stand. Brush the surface with coconut milk.
- Using the whipped cream in the piping bag, pipe a border around the edge of the cake.
- Spoon half of the papaya chantilly mixture into the center and spread it evenly, keeping it inside the whipped cream border.
- Place the second layer of sponge cake on top, and cover the surface with the remaining whipped cream.
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Decorate the Cake:
- For the decoration, create a rose-like pattern with thin slices of mango, starting at the center of the cake and spiraling outward, stopping about 2-3 cm from the edge.
- Use the remaining whipped cream to pipe a decorative border along the top edge of the cake (a drop flower tip is ideal).
- Finish by sprinkling shredded coconut around the top edge.
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Final Touch:
- The tropical cake is now ready to serve! Let it chill for a few minutes before slicing and enjoying.
Tips for a Perfect Tropical Cake:
- Cake Variations: Feel free to experiment with the fruit. Other tropical fruits such as pineapple or passion fruit can be added to the chantilly mixture for a varied flavor.
- Cream Texture: For an even fluffier chantilly, ensure the whipped cream is chilled before beating.
- Decoration Ideas: You can get creative with the decoration by adding additional tropical fruits like kiwi or papaya slices on top of the cake.
This tropical cake is a delightful treat, perfect for special occasions or when you want to indulge in a tropical-inspired dessert. Enjoy!
