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By Nicolas Boussin - Maxime Guérin

Recipe Pineapple Cake

To make this dish

Ingredient list

  • Caramelized pineapple slices
    893 g pineapple slices in syrup
    446 g sugar
    1116 g pineapple juice (without pulpe)
    112 g Grand Marnier® (optional)
    2566 g total weight
    893 g total weight after reduction
  • Weekend cake batter with mascarpone
    562 g eggs
    777 g sugar
    4 g salt
    287 g mascarpone
    84 g Grand Marnier® (optional)
    609 g plain flour (T55, approximately 11% protein)
    12 g baking powder
    60 g Lescure Unsalted 250g butter Roll 82% fat
    2394 g total weight
    2200 g total weight after reduction
  • Orange soaking syrup
    300 g orange juice
    120 g Grand Marnier® (optional)
    420 g total weight
  • Pineapple sticks
    593 g caramelized pineapple slices
    207 g hot neutral glaze
    800 g total weight
  • Hot mirror glaze
    204 g hot neutral glaze
    204 g water
    408 g total weight
  • Pineapple Cake finishing touches
    SQ grated coconut
    SQ fresh coconut
    SQ Coconut liqueur (optional)

The recipe, step by step

  1. 01

    Caramelized pineapple slices

    Prepare a dark, dry caramel.

    Deglaze the pan with the hot pineapple syrup and the Grand Marnier®.

    Poach the pineapple slices in the syrup and let infuse for at least 4 hours (ideally overnight). 

  2. 02

    Weekend cake batter with mascarpone

    Beat the eggs with the sugar and salt.

    Incorporate the mascarpone and Grand Marnier® followed by the sifted-together flour and baking powder.

    Then add the melted butter at 50°C.

  3. 03

    Orange soaking syrup

    Heat ingredients together and bring to the boil.

  4. 04

    Pineapple sticks

    Cut the caramelized pineapple slices into sticks then gently combine with the warm, diluted glaze.

  5. 05

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  6. 06

    Pineapple Cake finishing touches

    Open the coconut and make curls using a vegetable peeler.

    Store in the refrigerator in a mixture of water and Malibu®.

  7. 07

    Pineapple Cake cooking

    Butter the Matfer Exoglass (Ref 345079) moulds with softened butter.

    Line the sides of the moulds with parchment paper.

    Pipe out 110 g of batter into each mould, top with 30 g of drained caramelized pineapple, then cover with another 110 g of batter.

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 190°C then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and brush the tops of the cakes with a little imbibing syrup then let cool.

    Unmould and turn the cakes over so that they are flat. 

    Decorate each cake with 80 g of pineapple sticks coated in glaze.

    Apply more glaze to the tops of the cakes as well as 1 cm up the sides.

    Stick the grated coconut on the glazed sides.

    Top the pineapple sticks with fresh coconut curls. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.