Summer Pound Cake

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This cake is a different twist to the traditional pound cake recipe. Be careful not to add too many bananas otherwise it will just taste like banana bread. 

Caramel
50 grams sugar
1.       Heat the sugar in a saucepan until it turns to a caramel color then pour on top of a baking sheet and cool. When cooled put into food processer and chop to fine pieces.

Meringue
55 grams almond powder
10 grams powdered sugar
70 grams egg white
45 grams sugar
1.       Whip the egg whites and add the sugar in portions. Whip until the peaks are standing.

Compote
1/2 banana (very ripe & mashed)
25 grams passion fruit puree
25 grams mango puree
10 grams sugar
5 grams rum

 1.       In a saucepan, heat the purees together with the banana and sugar and mix well and cook on medium heat for about 6 minutes. Turn off the heat and add the rum.
2.       Put into a bowl and cool.

Cake
90 grams butter (room temperature)
60 grams almond powder
40 grams coconut (fine)
100 grams powdered sugar
110 grams eggs
40 grams flour

1.       Sift together the almond powder, coconut and powdered sugar and flour
2.       Mix the softened butter and then add the dry ingredients from above in portions. Use a spatula to mix together then add the eggs in portions and mix with whisk.
3.       Lastly add the compote from the previous step.

Putting the cake together

 1.       Line the inside of pound cake pan with baking paper then lightly butter the paper and then dust with almond powder (I used an oval type pan for this recipe). Put the meringue inside the baking pan and use a palette knife to spread it evenly on the insides of the pan. The meringue should only be about 3/4 cm thick on the inside.
2.       Then fill the baking pan with the cake. Bake at 170 degrees Celsius for about 50 minutes.
Cool until before removing from the pan. The cake can be removed much easier with the baking paper.
Kathy
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Tropical Pineapple Coconut Mousse Cake

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Delicious Pineapple Mousse Cake
Mousse cakes can be difficult in the summer since you need to keep them cool or else all of the delicious mousse turns to liquid.

One trick is to add just a few grams more gelatin to the recipet during the summers just to help cope with the heat.

Late July and August are the hottest months in Tokyo and I don't usually do much baking since there is a  competition between the oven and air conditioner. I made this cake in June and just now getting to post the recipe. Enjoy!



Dacquoise Cake
Pipe the cake in a circle for baking
120 grams powdered sugar
50 grams coconut flakes (fine)
 45 grams almond powder
40 grams flour
150 grams egg white
50 grams sugar

 1.      Sift together the powdered sugar, coconut flake, almond powder and flour.
2.     Whip the egg whites with a hand mixer and add the sugar in portions. Then add the dry ingredients from above and mix with a spatula.
3. Put into a pastry bag and pipe 2 circles on a baking pan. Bake at 180 degrees Celsius for 15 – 20 minutes

Pineapple Mousse
250 grams pineapple puree
250 grams milk
5 egg yolks
50 grams sugar
30 grams custard powder
15 grams butter (room temperature)
15 grams gelatin
200 grams fresh cream
Other:
30 grams toasted coconut flakes (fine)
100 grams fresh pineapple
 1.       Put the milk into a saucepan and heat lightly.  In another pan, heat the pineapple puree until just boiling. Mix the egg yolks, sugar and custard powder. Then add the milk to the egg yolk and then add back to the saucepan and heat lightly until slightly thickened then add the pineapple puree and heat until everything is thickened (like making anglais). Turn off the heat and add the gelatin and mix well. Pour into another bowl to cool until it lightly thickens like pudding.
2. Whip the fresh cream until soft peaks are formed and add in portions to the puree.
Putting the cake together:
1.       Put a 15 cm ring on a cake plate. Cut one piece of cake to fit the bottom of the ring and cut another one smaller.
2.       Lightly butter the inside of the ring and sprinkle toasted coconut over the butter.
3.       Put a piece of cake on the bottom of the ring. Pour the mousse on top of the cake to about 1/3 and then add the smaller second piece of cake. Add more mousse and a few pieces of fresh pineapple. Fill with mouse until the top and sprinkle some toasted coconut on top.
Inside of the ring is covered with coconut flakes
4.       Put the cake in the refrigerator to become firm before removing the ring. You can use a baker's torch to heat the outside of the ring to be able to remove it easily.
Decorate the cake as you like
 
Kathy
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