Pina Colada Cake
Sponge, Coconut sponge and Pineapple cream — a Zeelandia recipe in 3 components. Uses Zeelandia Viennese Torte Mix 20 kg, Cream Alternative Rosette 12 × 1 L and Zeelandia Delice Soft Cream Flavour Custard 25 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
- water temperature (coconut sponge)
- 60 °C
- mixing time (coconut sponge)
- 5 min
- baking temperature (coconut sponge)
- 200 °C
- baking time (coconut sponge)
- 12 min
- resting time (pineapple cream)
- 5 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 700 g |
| Eggs | 350 g |
| Oil | 350 g |
Coconut sponge
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 150 g |
| Sugar | 90 g |
| Water | 150 g |
| Desiccated coconut | 150 g |
| Potato starch | 50 g |
Pineapple cream
| Ingredient | Quantity |
|---|---|
| Cream Alternative Rosette 12 × 1 L | 400 ml |
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 800 g |
| Butter | 400 g |
| Water | 2000 g |
| Canned pineapple, diced | 1360 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 25-30 minutes.
- Coconut sponge
Mix the Bianca Meringue, sugar and water (water at about 60°C) on high speed for about 5 minutes using a whisk.
- Coconut sponge
Add the potato starch and desiccated coconut to the meringue and fold gently until combined. Spread into a frame of about 30 x 40 cm and level. Bake at 200°C for about 12 minutes. Allow to cool.
- Pineapple cream
Drain the pineapple thoroughly (keep the syrup). Whip the chilled Rosette. Melt the butter in a microwave.
- Pineapple cream
Add cold water to the syrup to reach a total mass of 2000 g. Combine with the butter and the Soft Krem. Leave to stand for about 5 minutes.
- Pineapple cream
Whip on high speed with a whisk until a fluffy cream is obtained. Combine thoroughly with the whipped Rosette. Add the diced pineapple and mix.
Assembly: spread the cream on the sponge and press the coconut sponge onto it.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.