John Myers
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South Sea Dream – Cake in Glass (Bernd Neuner)
The perfect south sea dream – cake in glass (bernd neuner) recipe with a picture and simple step-by-step instructions.
Coconut japonaisse crust:
- 5 piece Protein
- 1 pinch Salt
- 50 g Sugar
- 70 g Desiccated coconut
- 95 g Almond semolina
- 145 g Powdered sugar
Pistachio base:
- 0,5 piece Vanilla pod
- 3 piece Eggs
- 1 pinch Salt
- 2 g Tartar baking powder
- 20 g Almond semolina
- 30 g Food starch
- 40 g Liquid butter
- 60 g Ground pistachios
- 90 g Flour
- 120 g Sugar
- 0,5 piece Lemon zest
- Food color green
Pineapple Cocktail:
- 70 g Batida de Coco
- 360 g Pineapple
Mango cream:
- 3 sheet Gelatin
- 26 g Sugar
- 240 g Cream
- 240 g Mango fruit pulp
- 2 piece Squeezed lemons
Batida de coco cream:
- 4 sheet Gelatin
- 32 g Sugar
- 160 g Batida de Coco
- 400 g Cream
Cake mirror:
- 3,5 sheet Gelatin
- 400 g Mango fruit pulp
- 2 piece Squeezed lemons
Decoration:
- 1 piece Pomegranate
- 3 sheet Gold edible
- 12 piece Physalis
- 400 g Dark couverture
- 400 g White couverture
Coconut japonaise floors:
- Beat 1,160 g of egg white, sugar and salt to form egg whites. Sift powdered sugar, finely ground coconut flakes and almond semolina and fold into the egg whites. Bake at 160 ° degrees (convection) for 22 to 24 minutes. After cooling, cut out the individual bases according to the diameter of the glasses.
Pistachio bases:
- Beat 2,160 g egg with sugar. Add spices and a few drops of green food coloring. Sift the flour, cornstarch and baking powder twice. Mix with pistachios (finely ground and lightly roasted) and almond semolina and then carefully fold into the egg mixture. Fold in the melted butter as well. Spread evenly about 1 cm thick on the baking paper. Bake at 190 ° for 15 to 20 minutes.
Pineapple Cocktail:
- Cut the pineapple (360 g corresponds to approx. 2 small sweet pineapples) into small cubes and mix with Batida de Coco.
Mango cream:
- Soak the gelatine in cold water for about 10 minutes. Meanwhile, whip the cream and stir into the mango pulp with lemon juice. Dissolve gelatine and stir approx. 1/3 of the mango cream into the lukewarm gelatine. Add this to the rest of the cream and stir in quickly.
Batida de coca cream:
- Soak gelatine in cold water for about 10 minutes. Whip the cream, stir in the lemon juice and Batida de Coco. Dissolve the gelatine and stir about a third of the Batida de Coco cream into the lukewarm gelatine. Add this to the rest of the cream and stir in quickly.
Cake mirror:
- Pour the lemon juice and the dissolved gelatine into the mango pulp and stir. Finally pour into the glasses.
Completion:
- Structure from bottom to top: – Pineapple cocktail – Coconut and Japoniase base – Batida de Coco cream – Pistachio base – soaked with Batida de Coco and Bacardi – Mango cream – Pie mirror – Decor made of couverture, physalis, pomegranate, gold leaf
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