Tropical Tres Leche Cake

Name: Tropical Tres Leche Cake
Ingredients: 6 g (1 Tbsp) water; 165 g (1⅓ cups) all-purpose flour; 3 g (1 tsp) baking powder; Pinch of salt; 392 g (1¼ cups) condensed milk; 364 g (1⅓ cups and 1 Tbsp) evaporated milk; 224 g (1 cup) heavy cream; 112 g (½ cup) coconut milk; 26 g (2 Tbsp) pure vanilla extract; 340 g (1½ cups) lime juice; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 5 g (1 Tbsp) agar agar; 200 g (¾ cup and 1½ Tbsp) egg yolks; 125 g (2 each) large eggs; 215 g (1 cup) granulated sugar; 250 g (1 cup and 2 Tbsp) unsalted butter; 2½ silver gelatin sheets (or 5 g powdered); 252 g (1 cup and 2 Tbsp) passion fruit puree; 140 g (⅔ cup and ½ Tbsp) sugar; 84 g (⅓ cup) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 28 g (2 Tbsp) lemon juice; 500 g (17.8 ounces) bananas, peeled and seeded; 400 g (1¾ cups and 1 Tbsp) mango puree; 54 g (⅓ cup and 1½ Tbsp) confectioner’s sugar; 75 g (½ cup) isomalt; 15 g (1 Tbsp) glucose syrup

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Sponge Cake

5 large eggs, room temperature
224 g (1 cup) granulated sugar
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Cake

Method

Sponge Cake

Preheat oven to 204°C (400°F). Beat eggs and sugar in stand mixer on high speed. Add water and continue beating until fluffy and pale yellow. Meanwhile, sift flour, baking powder and salt together and set aside. When eggs are ready, pou