23 Oct 2023
Put all ingredients together and mix with a paddle for 1 minute on slow speed and 4 min medium speed until you reach a homogeneous batter. Divide 400gr in rings of 16cm diameter and bake.
Mix the first 3 ingredients for 5minutes on medium speed. Whip the Ambiante until you reach a soft texture. Add half of the Ambiante cream to the cold custard cream. When you reach a smooth airy texture, add the other half of the cream as well and mix
Ready to use.
Create a chocolate tuille to put around the cake.
Cut the cake horizontally into 2 equal halves. Soak the first sponge with the pineapple syrup. Pipe 120gr of the Crème Diplomat on the sponge and add the pineapple pieces on top of the cream. Place the second sponge on it and soak the second sponge again with the syrup. Cover the complete cake with the Crème Diplomat. Take a second cake and cut small cubes of 1cm. Cover the full cake with the cubes and decorate with a touch of icing sugar and the chocolate tuille.
You can also make a big/thick tray of the sponge. This is easy to cut into cubes.