SocChefShop

Support

ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Bruno Couret - Margarita cake

Original recipe by Bruno Couret.

Sugar paste

Eggs - 90 g
Strong flour - 470 g
White almond flour - 35 g
Butter - 260 g
Baking powder - 2 g
Sugar - 140 g

Cream the butter, then add the sugar and white almond flour. Add the eggs and mix with the flour and baking powder. Chill.

Coconut dacquoise

White almond flour - 80 g
Egg whites - 350 g
Icing sugar - 240 g
Desiccated coconut - 180 g
Sugar - 100 g

Whisk the egg whites with the sugar. Mix the dry ingredients (almond flour, desiccated coconut and icing sugar), sieve and pour over the beaten egg whites; fold in gently without deflating the mixture. Prepare and bake at 165 °C for approx. 20 minutes in a fan-assisted oven.

Passion fruit and banana cream

Passion fruit purée - 450 g
Banana purée - 300 g
Butter - 230 g
Eggs - 200 g
Egg yolks - 200 g
Sugar - 140 g
Gelatine - 10 g

Cook all the ingredients except the gelatine and butter until creamy (85–87 °C). Add the gelatine and incorporate the cubed butter into the cream at 40–45 °C, then whisk. Chill.

Vanilla Bavarian cream

Egg yolks - 70 g
Cream - 500 g
Cream - 50 g
Dessert gel - 50 g
Whole milk - 250 g
White chocolate 30% DGF - 150 g
1 vanilla pod

Cook the 50 g of cream, milk, egg yolks and vanilla as you would for a custard. Add the dessert gel to part of the custard, mix well and pour into the rest of the custard along with the crushed white chocolate. Whip the 500 g of cream and fold it into the mixture at a temperature of 35 °C to 45 °C.

White spray mixture

White chocolate 30% DGF - 700 g
Cocoa butter - 300 g

Melt the white chocolate and cocoa butter, mix and sieve if necessary. Set aside.

Finishing

Spray the inside of each baked base with the white mixture using a piping gun. Fill the base with the passion fruit and banana cream and add pieces of pineapple. Place the coconut dacquoise on top to create a domed effect.

Pipe the Bavarian cream in the shape of daisy petals using a piping bag, then place in the freezer. Spray the white mixture onto the cake as soon as it comes out of the freezer to create a skin-like effect. Place pieces of pineapple in the centre of the cake. Finish the edge of the cake by applying the cold neutral glaze, then sprinkle with grated coconut.