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 Coconut & Pineapple Sphere Cakes

Coconut & Pineapple Sphere Cakes

Ingredients

COMPOSITION
CHOCOLATE CREME CAKE
CRUNCHY BASE
  • DAWN® Crunchy Bee Mix 500g
  • Chopped/Sliced Almonds 300g
COCONUT CREAM

Directions

CHOCOLATE CREME CAKE

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

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

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.

MAKES: 10 x 7.5cm Ø 4cm high tarts