Pineapple Travel Cake

Pineapple Butter Cake

• 140g Unsalted Butter
• 170g Sugar
• 20g Glucose
• 100g Whole Egg
• 5g Vanilla Essence
• 60g Embassy Zen White Chocolate 33% (Melted)
• 215g Medium Protein Flour
• 4g Baking Powder
• 1g Baking Soda
• 100g Pineapple Puree

Instructions:

1. In a mixer fitted with a paddle attachment, cream the unsalted butter, sugar, and glucose until smooth.
2. Gradually pour in the eggs and vanilla essence.
3. Fold in the melted white chocolate.
4. Add the dry ingredients (flour, baking powder, and soda) and mix until just combined.
5. Lastly, pour in the pineapple puree little by little, mixing until well incorporated.

Nastar Crumble

• 35g Butter
• 8g Icing Sugar
• 1g Salt
• 48g All-Purpose Flour
• 8g Milk Powder
• 2g Vanilla Extract

Instructions:

1. Beat the butter, icing sugar, vanilla extract, and salt until well combined.
2. Add the all-purpose flour and milk powder. Mix until the texture becomes crumbly.
3. Bake in a preheated oven at 160°C for 12–15 minutes.

White Vanilla Ganache

• 225g Cream
• 2g Vanilla Essence
• 280g White Chocolate
• 40g Butter (Room Temperature)
• 30g Glucose

Instructions:

1. Heat the cream and vanilla in a pan until it reaches 80°C.
2. Pour the hot cream over the white chocolate and glucose; stir until smooth.
3. Once the mixture has cooled slightly, add the room-temperature butter and emulsify with a hand blender for a silky finish.

Pineapple Filling

• 1000g Pineapple (Shredded)
• 2 pieces Cloves
• 2 pieces Cinnamon Stick

Instructions:

1. Clean and shred the pineapple.
2. Cook the pineapple over low heat with the cloves and cinnamon sticks.
3. Continue cooking until the pineapple turns brown and the mixture is dry.

Assembly

1. Slice the pineapple butter cake into 3 horizontal layers.
2. Stack the layers, spreading 50g of pineapple filling followed by 50g of vanilla ganache between each layer.
3. Coat the exterior of the cake with the remaining vanilla ganache.
4. Finish by covering the entire cake with the Nastar Crumble.