Jonathan Blot's pineapple-coconut cake

Sublimated by pastry chef Jonathan Blot, this duo of exotic flavors, slightly tangy, will brighten up your sweet breaks. As a bonus, find the technique and tips of the pineapple chutney on video.


For 4 people :

For the creamy pineapple

120 g homemade pineapple juice (or fresh)

60 g diced pineapple

30 g lime juice

200 g eggs (4 eggs)

180 g sugar

2 gelatin sheets

300 g butter

1 tablespoon of honey

For the coconut dacquoise

125 g egg whites

50 g sugar

130 g sifted icing sugar

60 g almond powder

50 g grated coconut

10 g flour + 45

For the pineapple chutney (see the video)

1 Victoria pineapple

100 g honey

1 lime

1 vanilla pod

For mounting

½ L of coconut ice cream

1 granny apple

Fresh coconut strips

Preparation time : 2 hrs

Cooking time : 10 minutes

Expectation: 3 hrs


Step 1: the creamy pineapple

(To be done at least 3 hours before, at best the day before). Brown the pineapple cubes in the honey until caramelized. Deglaze with homemade (or fresh) pineapple juice and lime juice. All over medium heat. Smooth the preparation in the hand blender. Add the eggs and sugar during cooking to the previous preparation, until boiling. Add the lime zest and the butter in pieces. Mixer. Pour it into a dish and film on contact. Keep cool for a few hours.

Step 2: the dacquoise

Preheat your oven to 180 ° C in hot air. Mix, after sifting: the almond powder, flour, icing sugar and coconut powder in a container. Slightly whisk the egg whites until stiff, incorporate the caster sugar when the whites begin to break. Finish mounting them with a mixer. Using a spatula, stir in the almond powder-coconut powder and icing sugar mixture and the whipped white flour. After putting the preparation in a piping bag, fill in non-buttered circles (on a plate covered with parchment paper). Bake for about 10 minutes. When the cookies are well baked, let cool completely on a wire rack.

Step 3: the chutney

Make a pineapple brunoise. Empty a vanilla pod and put the beans in the pineapple cut into pieces. Pour the honey and pineapple into a hot pan. Once all the water has evaporated, insert the juice of a lime. Cook slowly over low heat. Reserve in a dish for a few minutes in the freezer.

Step 4: mounting

Unmold the dacquoises. Poach drops of creamy pineapple on top, place pieces of pineapple chutney in the remaining spaces, garnish with granny apple matches, fresh coconut shavings, lime segments. Serve with a quenelle of coconut ice cream.

The cake of my dreams. Meet pastry chefs Christophe Adam or Jonathan Blot every Sunday at Téva at 11 a.m. for a unique gourmet challenge. Now it's about magnifying a seasonal ingredient. With their creativity, there is no doubt that they will still amaze us! This month, fill up on sweet pineapple ideas on the January 18 show.

Read also

Jonathan Blot's chocolate pie

Jonathan Blot's Sacher cake

Jonathan Blot's sweets

Grilled Pineapple With Mojito Whipped Cream | Barry's BBQ (August 2020)

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