Exotic Cake, Fantastik-Style by Michalak

Before starting this Exotik recipe, organise the necessary ingredients for the pistachio Dacquoise.

Sift together 85 grams of castor sugar, the ground pistachios and the almond meal.

If you can't find pistachio flour in the shops, simply use raw pistachios. Shell them first, then process them in a food mixer. The longer the grinding time, the finer the consistency will be.

Set aside.

Place the egg whites in the stand mixer recipient, and start beating at maximum speed.

Add 50 grams of castor sugar when you start beating...

... and the brown sugar.

Beat the egg whites until stiff.

Add the sifted preparation in 2 or 3 stages...

... and combine gently with a rubber spatula.
This preparation should be used and baked immediately.

Transfer the pistachio preparation into a piping bag.

On a sheet of greaseproof paper, draw a circle with a diameter of 20cm.

Flip the paper and place it on a baking sheet, side with the drawing facing down.

Pipe 4 dots if preparation in the corners of the baking sheet...

... and place the greaseproof paper on top for optimal stability.

Using a piping bag fitted with a plain nozzle (Ø 0.5cm), pipe the Dacquoise preparation inside the circle. For this recipe, I piped the base in the shape of a flower.

Sprinkle chopped pistachios on the edge of the base.

Bake at 200°C (gas 6) on the middle rack, preferably in a fan assisted oven, for 12 minutes.

When cooked, remove from the oven. Leave to cool.

For the passion fruit paste: Organise all the necessary ingredients.

Heat the passion fruit juice in a saucepan up to 40°C. The use of a digital thermometer will facilitate the operation.

In a mixing bowl, combine the castor sugar and yellow pectin.

Using a whisk, add the sugar and pectin mix to the passion fruit juice.
Important: the pectin and castor sugar should be combined together before adding to the juice to avoid any lumps.

Cook the preparation until it reaches 106°C (76 degrees Brix).

Towards the end of cooking, add the tartaric acid.

Combine well, then transfer the preparation into a piping bag.

Lay flat on your kitchen worktop and leave to cool.

For the mango mousse: Organise all the necessary ingredients.

In a saucepan, bring the mango purée to a boil.

In the meantime, combine the castor sugar and crème pâtissière powder.

This step is essential to avoid lumps.

When the purée is hot, add the sugar and powder mix.

Combine well with a whisk.

Transfer the preparation into the saucepan used to heat the mango purée.

Cook over medium heat...

... until thick and homogeneous, stirring constantly.

While the preparation is still hot, add the white chocolate and the Mycryo cocoa butter.

Whisk until the chocolate is totally melted.

Bring the mango preparation to 25°C...

... and add the (Italian meringue).

Combine well.

Add the whipped cream. Fold gently with a spatula.

For the finish: Fill a piping bag with mango cream. Pipe the mango cream into a spiral shape over the surface of the pistachio Dacquoise base.

I recommend using a plain nozzle (diameter 1cm). Refrigerate until the cream is firm. Refrigerate the remaining mango mousse in the piping bag.

For the fresh fruit decorations: Peel the mango and make small balls, using a melon baller. Gently dip the mango balls in clear glaze. Set aside.

Arrange the raspberries on a baking sheet (open side facing up), then fill them with the rest of the mango mousse. Place a whole pistachio on each raspberry. Reserve in the fridge.

Peel the pineapple and discard the core.

Cut the pineapple into cubes of 1cm. Set aside.

Scrape out a few seeds from the pomegranate. Set aside.

Using a mandolin, finely slice a chunk of fresh coconut.

Assembling the cake: Take the cake out of the fridge.

Pipe the cold passion fruit paste over the mango mousse, into drops of different sizes.
Arrange the different fresh fruits harmoniously over the mousse. Start with the coated mango balls, then place the dried pineapple cubes.
Sprinkle the pomegranate seeds, pistachios and coconut shavings over the whole surface.
Finish by arranging the filled raspberries all around the edges of the cake (use some leftover mango mousse to hold them steady).
Grate a few pistachios all over the cake.
Reserve in the fridge until ready to serve.