Coconut & Pineapple Sphere Cakes

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180°C
Temperature
Temp
10
tarts

What you'll need

CHOCOLATE CREME CAKE

Directions

Mix all ingredients for 1 minute on slow and 3 minutes on medium speed, then deposit into 7.5cm/3 inch Ø cake tins and bake at 180°C for 15-20 minutes. Invert immediately after baking to flatten.

CRUNCHY BASE

Directions

Mix DAWN® Crunchy Bee Mix and the chopped almonds, fill 9cm Ø semi-circular silicone moulds with the mixture and bake at 180°C for 6-8 minutes until golden brown. Leave to cool.

COCONUT CREAM

Directions

Mix DAWN® Neutral Fond and water together, add DAWN® Coconut Compound and fold in the whipped cream in two stages.

Assembly

Purée the DAWN® Delifruit Classic Pineapple and stabilise slightly using DAWN® Sanatine Powder. Fill 3.5cm Ø semi-circular silicone moulds with the pineapple purée and freeze, then remove the half spheres and use in the next step. Fill 6cm Ø semi-circular silicone moulds with the coconut cream, press the frozen pineapple purée half spheres into the coconut cream and flatten. Freeze. Stick two of the 6cm Ø half spheres together and roll in desiccated coconut. Heat DAWN® Glaçage Chocolate Glaze to 40°C and cover the chocolate creme cakes with this and place them onto the crunchy bases. Place the pineapple and coconut sphere on top and decorate with a DOBLA® Chocolate Decoration.

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Coconut & Pineapple Sphere Cakes

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