Bring the Starfruit Pineapple to a boil. Mix the sugar, egg yolk and CPT. When the Starfruit is boiling, add the mixture of sugar, egg yolk and CPT and mix well. Bring the full mixture back to boil and let it cook for 2 minutes. Pour on a tray and cover with plastic film to cool down. Whip the passionata until it has a firm texture. Add half of the whipped Passionata to the cold custard cream. When you reach asmooth airy texture, add the other half of the cream as well and mix.
Cut the sponge cake horizontally into 2 equal halves. Soak the first sponge with the Starfruit Pineapple. Pipe 15 gr of the pineapple cream on the sponge and add 20gr of the Topfil Pineaple on top of the cream. Place the second sponge on it and soak it again with the syrup. Cover the complete cake with the diplomat cream. Take a second sponge and cut small cubes of 1-1 cm. Cover the full cake with the cubes and decorate with a touch of icing sugar.
You can also make a big/thick tray of the sponge. This is easy to cut into cubes.
199.44Kcal
Energy
842.27Kj
Energy
4.41g
Fat
2.64g
Saturates
36.84g
Carbohydrates
24.41g
Sugars
*
| Energy 199.44Kcal | ||
| Energy 842.27Kj | ||
| Fat 4.41g | ||
| Saturates 2.64g | ||
| Carbohydrates 36.84g | ||
| Sugars 24.41g | ||
| Fibers 0.7g | ||
| Protein 2.95g | ||
| Salt 0.52mg |
