Exotic Cake
Shortcrust pastry base, Financier almonds and coconut, Crunchy caramel layer, Mango jelly, Coconut namelaka, Tropical caramel, Milk chocolate and coconut mousse and Milk chocolate glaze — an IRCA recipe in 8 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg and Irca Toffee D'Or Caramel Filling 15 kg.
- baking temperature (shortcrust pastry base)
- 170 °C
- baking time (shortcrust pastry base)
- 12 min
- baking temperature (financier)
- 180 °C
- baking time (financier)
- 10 min
- mixing temperature, below (mousse)
- 30 °C
- cooking temperature (glaze syrup)
- 103 °C
- glazing temperature (glaze)
- 35 °C
Ingredients
Shortcrust pastry base
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1000 g |
| Unsalted butter 82% fat | 400 g |
| Eggs | 100 g |
Financier almonds and coconut
| Ingredient | Quantity |
|---|---|
| Dehydrated coconut | 200 g |
| Avoletta | 200 g |
| Confectioner's sugar | 85 g |
| White bread flour | 62 g |
| Vigor Baking | 7 g |
| Egg whites | 300 g |
| Honey | 37 g |
| Unsalted butter 82% fat | 275 g |
Crunchy caramel layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Caramel Fleur de SEL |
Mango jelly
| Ingredient | Quantity |
|---|---|
| Fruttidor Mango | 200 g |
| Lilly Neutro | 20 g |
| Water | 20 g |
Coconut namelaka
| Ingredient | Quantity |
|---|---|
| Full-fat milk (3.5% fat) | 200 g |
| Glucosio | 10 g |
| Lilly Neutro | 45 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 16 g |
| Sinfonia Cioccolato Bianco | 340 g |
| Liquid cream | 250 g |
Tropical caramel
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg | 100 g |
| Fruttidor Mango | 300 g |
| Salt | 4 g |
Milk chocolate and coconut mousse
| Ingredient | Quantity |
|---|---|
| Minuetto Latte Santo Domingo 38% | 500 g |
| Liquid cream | 100 g |
| Water | 200 g |
| Dehydrated coconut | 68 g |
| Lilly Neutro | 115 g |
| Water | 115 g |
| Liquid cream | 600 g |
Milk chocolate glaze
| Ingredient | Quantity |
|---|---|
| Water | 132 g |
| Gelatin powder or sheets 200 bloom | 22 g |
| Water | 150 g |
| Sugar | 300 g |
| Glucosio | 300 g |
| Skim condensed milk | 200 g |
| Minuetto Latte Santo Domingo 38% | 250 g |
Method
- Shortcrust pastry base
Mix all the ingredients together, spread to a height of 3 mm, let it rest in the refrigerator, then cut out a ring with a diameter of 18 cm and bake at 170 degrees for 12 minutes.
- Financier almonds and coconut
Combine all the powders, add the egg whites at room temperature, then the melted butter together with the honey.
- Financier almonds and coconut
Bake at 180 degrees for 10 minutes.
- Crunchy caramel layer
Spread a light layer directly on the cooked financier.
- Mango jelly
Slightly heat the Fruttidor, add the water and Lilly Neutro, mix and blast chill inside a 14 cm diameter insert mould, with the financier and the croccantino underneath.
- Coconut namelaka
Bring the first 4 ingredients to a light boil, mix with the white chocolate and finally with the cold cream.
- Coconut namelaka
Pour into 14 cm diameter insert moulds and blast chill.
- Tropical caramel
Heat all ingredients together and mix thoroughly.
- Tropical caramel
Place on top of the frozen namelaka and blast chill.
- Milk chocolate and coconut mousse
Bring the cream, water and grated coconut to a light boil, mix with the chocolate and, when the temperature drops below 30 degrees, mix delicately with the last 3 semi-whipped ingredients.
- Milk chocolate glaze
Bring water, sugar and glucose to 103 degrees.
- Milk chocolate glaze
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate.
- Milk chocolate glaze
Cool overnight.
Final composition: Deposit 250 g of mousse, then the first insert with 130 g of namelaka and 100 g of caramel, continue with another 250 g of mousse, and finally the second insert with 130 g of mango jelly and 75 g of financier sprinkled with 35 g of crunchy.
Final composition: Blast chill, then glaze by preheating the glaze to 35 degrees and place it on the pastry.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.