Ingredients
- 650 g chestnut cream
- a mango
- 140 g sugar
- 120 g fresh cream
- 120 g kumquat
- 100 g butter
- 60 g flour 00
- 50 g orange honey
- 40 g almond flour
- 5 g pectin for jams
- 6 fruits of passion
- 2 eggs
- matcha powder tea
- salt
For the recipe for tropical green tea cake, whisk the butter with 80 g of sugar and a pinch of salt for 5-6 minutes, then incorporate one egg at a time, continuing to mix with the whisk for another 5 minutes, until you get
a well-blended compound. Add a teaspoon of matcha tea
and mix again; united, finally,
the 00 flour and the almond flour, stirring briefly.
Coat the bottom of a mold
hinged (diameter 20-22 cm) with paper
from oven, butter it and flour it; fill with the mixture and bake
at 160 ° C for 25-30 minutes. Let it cool.
For chestnut mousse: whip the cream and mix it with chestnut cream; Transfer to a pastry bag and allow to cool in the refrigerator for 30 minutes.
For the tropical compote: Pass the pulp of passion fruit into a strainer: you will need to get about 80 g of juice. Peel the mango and cut it into slices; keep 2-3 aside and cut the other pieces into small pieces. Wash the kumquats and cut them into slices; keep some slices aside.
Add the others to the passion fruit juice and the pieces of mango and cook everything in a saucepan over low heat for 25 minutes with orange honey, pectin and 60 g of sugar, then let cool and blend to obtain a compote.
Spread two thirds of fruit compote on the cake and cover with small tufts of chestnut foam; complete with the slices of fruit kept aside and tufts of compote. Decorate as desired with whipped cream, mint leaves, almond slivers and chopped marron glacé.
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