Mikado Cake

Name: Mikado Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (Gr. M); 75 g + 3 teaspoons sugar; 2 packages Vanillin sugar; 60 g Flour; 1 coated Tsp Baking Powder; 2 TEASPOONS cocoa, 8 tablespoons grated coconut; 1 can(s) (850 ml) Pineapple Slices; 150 g Pineapple Jam; 500 g + 225 g whipped cream; 1 package Cream stabiliser; 100 g Dark chocolate; 1 cube (25 g) Coconut oil (e.g. palm oil); 12-24 Mikado sticks with chocolate, soft tart; 1 TEASPOON small colourful sugar beads baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (Gr. M)
75 g + 3 teaspoons sugar
2 packages Vanillin sugar
60 g Flour
1 coated Tsp Baking Powder
2 TEASPOONS cocoa, 8 tablespoons grated coconut
1 can(s) (850 ml) Pineapple Slices
150 g Pineapple Jam
500 g + 225 g whipped cream
1 package Cream stabiliser
100 g Dark chocolate
1 cube (25 g) Coconut oil (e.g. palm oil)
12-24 Mikado sticks with chocolate, soft tart
1 TEASPOON small colourful sugar beads baking paper

Directions

1
Separate eggs. Beat the egg whites and 2 tbsp. cold water until stiff, adding 75 g sugar and vanillin sugar. Fold in the egg yolks one after the other. Sift flour, baking powder and cocoa on top and fold in
2
Spread into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 18-20 minutes. Let them cool down
3
Roast the grated coconut without fat, cool down. Drain the pineapple. Remove the sponge cake from the mould. Place the edge of the mould around the bottom. Spread with jam and cover with pineapple (cut into small pieces if necessary). Whip 500 g cream, firming agent and 2 tsp. sugar until stiff. Fold in the grater. Spread on the pineapple. Cake approx. 2 hours cold s
4
Break chocolate into pieces. Melt with 100 g cream and coconut oil at low heat while stirring. Let cool for about 15 minutes. Spread on the coconut cream. Chill the cake for 1-2 hours
5
Mark cake pieces with a cake divider or knife if necessary. Whip 125 g cream until stiff, while pouring in 1 tsp. sugar. decorate the cake with cream tuffs, Mikado sticks and pearls