Mikado Cake

Name: Mikado Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs (size M); 85 g Sugar; 2 packages Vanillin sugar; 60 g Flour; 1 coated Tsp Baking Powder; 10 g Cocoa powder; 50 g Coconut flake; 1 can(s) (850 ml) Pineapple in rings; 150 g Pineapple Jam; 725 g Whipped cream; 1 package Cream stabiliser; 100 g Dark chocolate; 1 cube (25 g) Coconut oil; 12-24 Mikado 12= 28 g (sticks with chocolate, soft tart); 1 TEASPOON small, colourful sugar beads; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs (size M)
85 g Sugar
2 packages Vanillin sugar
60 g Flour
1 coated Tsp Baking Powder
10 g Cocoa powder
50 g Coconut flake
1 can(s) (850 ml) Pineapple in rings
150 g Pineapple Jam
725 g Whipped cream
1 package Cream stabiliser
100 g Dark chocolate
1 cube (25 g) Coconut oil
12-24 Mikado 12= 28 g (sticks with chocolate, soft tart)
1 TEASPOON small, colourful sugar beads
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Finally, pour 75 g sugar and 1 packet of vanillin sugar. Beat the egg yolks. Mix flour, baking powder and cocoa, sieve onto the egg foam and fold in carefully.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 18-20 minutes. Let the sponge cake base cool down on a cake rack.
3
Roast the grated coconut in a pan without fat and let it also cool down. Drain the pineapple on a sieve and cut the rings into large pieces. Remove the sponge cake from the pan and remove the baking paper.
4
Put a cake ring around the base. Spread the base with jam and cover with pineapple. Whip 500 g cream until stiff, pour in the remaining vanillin sugar, 1 teaspoon sugar and cream firming agent.
5
Add the grated coconut and spread the cream on the pineapple. Put the cake in a cool place for about 2 hours. Break the chocolate into pieces and put them in a pot together with 100 g cream and coconut oil. Melt at low heat while stirring.
6
Let the glaze cool for 10-15 minutes and spread it on the coconut cream. Refrigerate the cake for another 1-2 hours. Whip the rest of the cream and sugar until stiff and place in a piping bag with star-shaped spout.
7
Remove the cake from the cake ring and mark 12 cake pieces with a cake divider. Decorate the cake with cream tuffs and micado sticks. Sprinkle with colourful small sugar pearls as desired. Makes about 12 pieces.