PINEAPPLE CAKE BY CHEF DOMINIQUE ANSEL - Glenmorangie
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L AY E R E D PINEAPPLE CAKE BY CHEF DOMINIQUE ANSEL PLEASE DRINK RESPONSIBLY
ALMOND BISCUIT 5) With the rubber spatula, fold 1⁄3 of the meringue into
the batter. Once incorporated, add the remaining
Ingredients: meringue, folding gently to avoid deflating the batter.
When finished, the batter will be cream-colored, and
150g (1¼ cups) confectioners’ sugar you will see bubbles on its surface.
150g (1½ cups) almond flour 6) Pour the batter on to the middle of the silicone mat
on the sheet pan (or baking tray). Using the spatula,
2 large Eggs
spread the batter to fill the pan. Overworking the
4 egg yolks batter at this point will result in a tough biscuit. Try to
spread the batter as quickly and evenly as possible.
9 egg whites When finished, the biscuit should be about ½ inch
(1.25cm) thick.
100g (½ cup) sugar
7) Bake the biscuit on the center rack for 5 minutes.
120g (1 cup) all-purpose flour Rotate the pan through 180° and bake for 5 minutes
more. When finished, the biscuit will be light brown
Method: and will spring back when touched in the center.
1) Place a rack at the center of the oven and preheat 8) Let the biscuit, still on the silicone mat, cool completely.
the oven to 380°F (195°C) for conventional or 355°F
(180°C) for convection. Line a half sheet pan (an 18 x 9) Invert on to a piece of parchment paper and carefully
13in baking tray) with a silicone baking mat. peel off the silicone mat. Cover with plastic wrap and
set aside until needed.
2) In a stand mixer fitted with a whisk attachment,
combine the confectioners’ sugar, almond flour,
and whole eggs. Beat on low speed until combined,
scraping the sides and bottom of the bowl with CARAMELIZED PINEAPPLE
a rubber spatula. Turn the speed to high and mix
for 1 minute more. The batter will become pale yellow Ingredients:
and fluffy.
1 ripe pineapple, peeled*
3) Remove the bowl from the mixer. Using a rubber
100g (½ cup) sugar
spatula, fold in the egg yolks. When the yolks are
completely incorporated, carefully fold in the AP flour. Pinch of star anise powder
Do not over-mix at this stage, as it’ll result in a tough
cake texture. Transfer the batter to a medium bowl. 50g (12⁄3 oz) Glenmorangie A Tale of Cake
4) Wash and dry the mixer bowl and whisk, making sure *NOTE: save the pineapple tops and outer peels so the
they are clean and free of any residue. Place the egg cakes can be plated up and displayed with them.
whites in the mixer bowl. Whip on medium speed until
frothy. With the mixer still on medium, slowly stream in Method:
1⁄3 of the sugar and continue to whip until incorporated.
1) Using a mandolin or sharp knife, slice 3mm thick slices
Whip in the remaining sugar in two additions.
of pineapple lengthwise (if you stand the pineapple
straight up, you should be slicing downward around
the core).
2) Make a dry caramel with sugar: sprinkle the sugar Method:
evenly into a medium pot, cook over medium-high
heat until it caramelizes into a deep amber color. 1) In a bowl, bloom the gelatin in the water.
3) Gently add in the pineapple slices, gently stirring to 2) In a medium pot, combine the 340g (1½ cups) heavy
coat each piece (the pineapple juice will create a sauce cream with muscovado sugar and bring to a boil. Once
with the caramel), and cook until just tender (don’t boiled, add gelatin.
overcook, as the pineapple will turn mushy and fall
3) Put the white chocolate into a large heat-proof bowl.
apart). Add pinch of star anise powder and toss evenly.
Pour the hot cream liquid over the white chocolate,
4) Deglaze with the whisky (be careful, as it may flame a gradually stirring with rubber spatula until the
bit). Cook for 30 seconds more, until the alcohol has chocolate has melted. Emulsify with an immersion
cooked off but the fragrant whisky flavor has infused. blender until smooth.
4) Add the remaining 390g (12/3 cups) heavy cream (make
sure that it’s very cold), stirring with a whisk until
PASSION FRUIT SYRUP combined. Cover with plastic wrap press directly onto
the surface of the cream to avoid a skin from forming.
Ingredients: Refrigerate overnight.
500g (2 cups) passion fruit purée 5) The next day, transfer the mixture to a stand mixer
fitted with a whisk attachment. Whip on medium
500g (21⁄8 cups) water speed until fluffy stiff peaks.
300g (1½ cups) sugar
60g (2oz) Glenmorangie A Tale of Cake
ASSEMBLE THE PINEAPPLE CAKE SLICES
Method: 1) Cut the sheet of almond biscuit in half so you have two
evenly sized pieces.
1) In a medium pot, combine the passion fruit purée,
water, and sugar and bring to a boil. 2) Place one of the biscuit halves on to a sheet tray. Using
a pastry brush, brush the cake generously with the
2) Remove from the heat and let stand for 1-2 minutes. passion fruit syrup (there should be no “dry” spots, but
Add the whisky, stir to combine. be sure not to soak too much that the cake falls apart).
3) Using an offset spatula, spread a thin layer of the
brown sugar ganache on to the cake. Place an even
BROWN SUGAR GANACHE layer of pineapple slices on top, followed by another
layer of ganache.
Ingredients:
4) Top with the second piece of almond biscuit. Brush
6g (1½ tsp) powdered gelatin
the top with passion fruit syrup (again, so there are no
35g (71⁄8 tsp) water “dry” spots but not so much that the cake falls apart).
340g (1½ cups) heavy cream 5) Place another sheet tray on top of the cake, pressing
and weighing it down with weights so the cake is
75g (1⁄3 cup, packed) muscovado sugar gently compressed as it chills. Refrigerate until ready
to serve.
160g (5¾ oz) white chocolate
390g (12⁄3 cups) heavy cream
TO SERVE:
Slices the cake into 1.5in-wide strips, then into small
triangular “wedges”. Place 5 cake slices on to the reserved
pineapple peel, and finish with the pineapple top.
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