Cake Recipe: Lolipop'Trio

Cake ananas confit, bigarreaux confits et carotte


Neutral Cake Base

  • Butter 225 gr
  • eggs 300 gr
  • ice sugar 250 gr
  • Flour T45 300 gr
  • Chemical yeast 10 gr

Lollipop cake (48 pieces)

  • Base cake neutral 200 gr
  • Carrot puree 75 gr
  • Candied pineapple slices APT PM 75 gr
  • Candied red squares APT PM 75 gr
  • Cinnamon powder 1.5 gr

Cinnamon Cheese

  • CreamPastry cream 100 gr
  • Philadelphia 160 gr
  • Cinnamon powder 3 gr
  • Candied red squares Mixed APT blushes 30 gr

1> Cake Dough

Mix with the beater with the sheet, the butter and the icing sugar.
Add the sifted flour with the baking powder and the eggs.
Mix until a homogeneous mass is obtained. Reserve cool.

2> Lollipop cake dough

Cut the pineapple slices into small cubes, drain the bigarreaux by reserving the juice for the finishing of the cinnamon muslin cream.
Carefully mix the carrot puree with the cake base, add the cinnamon and candied pineapple cubes.
Keep cool in your pocket with a plain bush.

3> Assembly

Prepare the cake dough into conical molds with sweets.
Add a half-candied red cherry on each of them.

4> Cooking

Prevent baking in a ventilated oven at 150 ° C for 6 minutes.
Cool quickly and completely in cell, then unmold.

5> Cinnamon Cheese Cream

emulsify custard cream with Philadelphia for about 2 minutes with a whisk, add cinnamon and candied red mixed cherries.
Mix until a homogeneous mass is obtained.
Keep cool in your pocket with a fluted socket.

6> Finishing

Cut the bigarreaux in half and the pineapple slices into regular triangles, using a paring knife.
Stitch the Lollipop cake with a wooden pick.
Arrange a beautiful rosette of Cinnamon Cheese Cream on each of the Lollipops, then arrange a triangle of pineapple and half a bigarreau.