RECIPE

Ingredients for almond sponge:

85g flour

45g ground almonds

3 eggs

2 egg yolks

100g sugar

57g melted butter

Method:

1. Preheat oven to 200 deg C. Grease a 30 by 40cm baking tray.

2. Combine the egg, yolk and sugar and in a double boiler. Beat the mixture until it is pale and thick. Fold in flour and ground almonds, followed by the melted butter. Pour into the baking tray and bake for 15 to 20 minutes. Set side to cool.

Ingredients for caramelised bananas

220g sugar

40g butter

6 pisang mas

50g cream

Method:

1. Heat the sugar in a pan until it caramelises. Add butter and mix thoroughly. Slice the bananas in half lengthwise, add to mixture and fry until they softens. Add cream and mix well.

Ingredients for coconut streusel

75g sugar

100g flour

50g dessicated coconut

50g ground almonds

140g butter

5g salt

Method:

1. Preheat oven to 160 deg C.

2. Combine sugar, flour, desiccated coconut, ground almonds, butter and salt. Transfer to mixer with a paddle atttachment and beat until they come together as a paste. Place it in the chiller for 30 minutes, roll out to about 3mm thick. Place in a lined baking tray and bake for 20 minutes.

3. Let cool and cut with a 20cm cake ring. Set aside.

Ingredients for Mango Passion Fruit Curd:

200g mango purée

50g passion fruit purée

50g egg yolks

80g sugar

50g cream

3g gelatin

80g butter

Method:

1. Combine the fruit purees in a saucepan and bring to boil. Separately, mix egg yolk, sugar and cream. Pour a small amount of the mixed purée to the egg yolk mixture and mix well. Then add all the egg yolk mixture to the puree. Bring to boil at 82 deg C. Add gelatin before cooling it to 40 deg C. Add butter and blend.

Ingredients for palm sugar and mango coconut jelly

120g mango purée

80g coconut purée

30g gula melaka

2g gelatin

Method:

1. Combine the purees and gula melaka. Bring to a boil and add gelatin. Mix well and set aside.

Ingredients for gula melaka mousse

160g gula melaka, chopped

250g coconut milk

half a vanilla bean

85g egg yolk

8g gelatin

300g whipped cream

Method:

1. Combine gula melaka, coconut milk and vanilla bean and bring to boil. Pour a small amount of the mixture to the egg yolks, mix well and then add the yolks to the gula melaka mixture. Add gelatin, mix well and cool to 20 to 25 deg C. Fold in the whipped cream.

Assembly:

1. Place the salty coconut streusel base on a serving plate.

2. Using a 20cm round cake ring, cut four rounds of sponge cake. Place the cake ring on a lined baking tray. Place one sponge layer at the bottome, top with one layer of caramelised bananas and another of passion mango curd. Place another layer of almond sponge on top, then a layer of palm sugar and mango coconut jelly. Follow this with another layer of almond sponge, caramelised bananas and finally the last layer of almond sponge. Spread the gula melaka mousse on the outer surface, before placing the cake on the disk of coconut streusel.

Makes one 20cm cake