- Cream the butter with icing sugar and salt in a mixing bowl using a beater - Add in the eggs slowly, don’t forget to scrape the sides of the bowl - Add in the flours while mixing until well combined - Cover the dough with plastic wrap and refrigerate for 30 minutes - Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper - Cut the dough into the shape of the ring and chill again for 10 minutes - Bake the tart at 155°C for 10 minutes
2. pineapple-infused juice
Ingredients:
130g
Pineapple puree
15g
Jasmine tea
Preparation:
- Heat the pineapple puree and add jasmine tea, infuse for about 20 minutes - Strain the liquid
- Combine all the ingredients in a food processor except for diced pineapple and lime juice - Lastly, fold in the diced pineapple and lime juice - Put the batter in a mould placed on top of the baked sugar dough - Bake at 170°C for approximately 15 minutes, then change the temperature to 160°C and let it bake for 15 minutes. Lastly, change the temperature to 150°C and bake for about 15 minutes
- Dip the Pineapple Butter Cake in tempered white chocolate mixed with red cocoa butter coloring, and let it set - Decorate by piping tempered white chocolate mixed with yellow cocoa butter coloring - Put the butter cake on top of the baked Sugar Dough - Lastly, decorate with tempered white chocolate mixed with yellow cocoa butter coloring and add gold leaves
