Mango-pineapple cakes
10 servings
300 minutes
Mango-pineapple pastries are a sweet delight with an exotic touch, embodied in an exquisite form. This dessert originates from Latin American cuisine, where mango and pineapple symbolize the sun and warmth. A tender almond-flavored sponge cake, airy mousse made from Greek yogurt and cream, and rich fruit puree create a harmony of flavors. The light texture and the sweet-sour combination of mango and pineapple make the pastries perfect for summer tea or festive gatherings. It's not just a dessert—it's a taste of a journey to the tropics that awakens pleasure with every bite.
1
Sift the flour (20 g) with cocoa. Melt the butter (40 g). In another bowl, mix almond flour and powdered sugar. Gradually start adding eggs while constantly whisking. Whisk until the batter doubles in size. While continuing to whisk, start adding melted butter in small portions.
- Wheat flour: 20 g
- Cocoa: 20 g
- Butter: 40 g
- Almond flour: 100 g
- Powdered sugar: 125 g
- Chicken egg: 3 pieces
2
Preheat the oven to 220 degrees. Whip the egg whites separately until frothy, add sugar and whip to stiff peaks. Fold 1/3 of the mixture into the batter, mixing very gently to avoid deflating the egg whites. Add the remaining egg whites, flour, and cocoa.
- Egg white: 95 g
- Sugar: 240 g
- Wheat flour: 20 g
- Cocoa: 20 g
3
Line the baking tray with parchment paper. Spread the dough on the tray. Place in the oven for 10–12 minutes. Remove the sponge from the oven and flip it over. Remove the paper. Cut the dough into portioned pieces.
4
Soak gelatin (preferably sheet) in cold water and let it swell, whip the cream to soft peaks and refrigerate. In a saucepan, mix egg yolks, sugar (20 g), and wine. Place over a water bath and whisk for 6-7 minutes until thickened. Remove from heat. Warm the honey and dissolve the gelatin in it. In a bowl, add yogurt, then drizzle in honey while constantly whisking. Add the wine mixture and whipped cream, folding gently to maintain airiness. The mousse is ready.
- Gelatin: 6 g
- Cream 30%: 150 ml
- Egg yolk: 2 pieces
- Sugar: 240 g
- White semi-sweet wine: 50 ml
- Honey: 40 g
- Greek yogurt: 250 g
5
Peel the mango and pineapple and cut them into small pieces. In a saucepan, combine sugar (200 g) and water. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Add the fruits and keep for another 5 minutes, then turn off the heat, cover with a lid and let it sit. Divide into two parts. Blend one part into a puree and refrigerate it. Drain the second part in a colander to let the liquid drain out.
- Mango: 1 piece
- Pineapple: 1 piece
- Sugar: 240 g
- Water: 100 ml
6
Spread mousse on the biscuit, then add fruit cubes, and again mousse. Place in the refrigerator for a few hours. Drizzle with puree when serving.