For the yeast dough:
- 250 g Wheat flour, type 405
- 70 g Coconut milk, creamy (24% fat)
- 50 g Orange juice
- 2 tbsp Sunflower oil
- 15 g Dry yeast
- 3 tbsp Sugar, whiter
- 1 pinch Salt
- 3 size Pears
- 6 Coconut cookies, for sprinkling
- 60 g Orange peel, cut into cubes
For the orange topping:
- 250 g Orange juice
- 50 g Orange syrup
- 2 packet Agar-agar
- 1 tsp Citric acid, crystalline
For the brine:
- 1 tbsp Lime juice
- 2 tbsp Fruit water
- 4 tbsp Orange juice
- 2 tbsp Sugar, whiter
- 1 Springform pan 25 cm in diameter
- 1 arc Parchment paper
- 1 arc Margarine, for greasing the mold
- 1 arc Flowers and leaves
- For the yeast dough, beat the lukewarm milk with the sugar, salt and yeast. Put the flour in a mixing bowl. Add the milk mixture and knead into a smooth yeast dough with the dough hook of the electric whisk in 5 minutes. Cover and let rise in a warm place for 30 minutes.
In the meantime:
- In the meantime, line the springform pan with baking paper. Mix together the ingredients for the brine. Note: if you first coat the form with margarine, the baking paper will adhere well to the form.
- For the topping, peel and halve the pears and remove the core. Plan the halves with an adjustable plane about 3 mm thick slices. Wet the slices with the brine.
From yeast dough to cake base:
- Roll out the dough and place in the springform pan, making a small rim. Prick the dough several times with a fork to keep it in shape. Let the dough rise in the pan for 20 minutes.
Cover and bake cakes:
- Preheat the oven to 200 degrees. Roughly grate the coconut biscuits and sprinkle the biscuit crumbs on the cake base. Place the pear slices on the dough like a roof tile. Scatter the diced orange peel over the top. Bake the cake on medium heat for 30-40 minutes. Let cool in the mold.
The orange topping:
- For the topping, sprinkle the orange pea cubes over the cake and dissolve the agar agar together with the orange syrup in the orange juice. Bring the mixture to a boil and simmer for 3 minutes. Mix in the citric acid and pour the mixture over the cake.
Garnish and serve:
- As soon as the mixture has set, put the cake in the refrigerator and let it mature for about 2 hours. Remove from the mold, cut open, garnish and serve cold.