30 min

When I was a child I spent many Sunday afternoons with my family drinking tea or coffee, eating cake and playing games. Mikado was one of my favourite games. Here I have combined some much loved flavours in this light and refreshing cake and decorated it with Mikado Sticks.

Mikado Torte

For The Sponge
  • 2 medium eggs, separated
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 60g plain flour
  • 1 tsp baking powder
  • 20g cocoa powder
For The Pineapple Compote
  • 432g can of crushed pineapple, drained and juices reserved
  • ½ tsp salt
  • 2 ½ tbsp cornflour
  • 40g unsalted butter
  • 2 tbsp sugar
For The Filling
  • 432g can of pineapple pieces, drained and juices reserved
  • 3 gelatine leaves, soaked in cold water (see notes)
  • 120g desiccated coconut, lightly toasted
  • 40g cornflour
  • 200ml reserved pineapple juice
  • 50g caster sugar
  • 2 tbsp lemon juice
  • 400ml double cream
  • 200ml plain yoghurt
For The Ganache
  • 100g chocolate (min 70% cocoa)
  • 25g coconut oil
  • 100ml double cream
To Decorate
  • 125ml double cream
  • 1 tsp caster sugar
  • 14 – 16 mixed Mikado Sticks
  1. For the chocolate sponge, preheat the oven to 180C/160C fan. Grease and line a 23cm springform with baking parchment.
  2. In a large bowl, beat the egg whites with 2 tbsp of cold water, while slowly adding the caster sugar, until stiff.
  3. Beat in the egg yolks one at a time then stir in the vanilla essence.
  4. Sift over the flour, baking powder and cocoa powder and gently fold into the egg mixture.
  5. Pour the mixture into the baking tin and bake in the preheated oven for 18 – 20 minutes until firm to the touch.
  6. Leave to cool on a cooling rack.
  7. For the pineapple compote, in a saucepan combine cornflour with the sugar and salt.
  8. Add the reserved pineapple juice and mix well.
  9. Cook over medium heat until the mixture begins to boil, stirring constantly.
  10. Simmer the mixture, stirring constantly for approximately 5 minutes, or until thickened and no longer milky.
  11. Remove from heat and stir in the butter until melted.
  12. Leave to cool.
  13. For the filling, mix the cornflour with 3 tbsp of water until smooth.
  14. In a saucepan bring the pineapple juice, sugar and lemon juice to a simmer. Stir in the cornflour and cook until thick and smooth.
  15. Remove the pan from the heat and leave to cool slightly. Stir in the squeezed out gelatine and set aside in the fridge.
  16. Beat the cream to a soft peak.
  17. When the mixture begins to set, this will take between 10 – 30 minutes, stir in the yoghurt, cream and toasted coconut.
  18. To assemble the cake, place the sponge onto a serving plate and spread with the cooled pineapple compote.
  19. Enclose the cake in a close fitting cake ring.
  20. Arrange the pineapple pieces over the compote and spread with the coconut cream.
  21. Leave to set in the fridge for 1 – 2 hours.
  22. For the chocolate ganache, break the chocolate into a saucepan. Add the coconut oil and cream and under a low heat, stir until the chocolate has melted and the mixture is smooth and glossy.
  23. Pour the chocolate ganache over the cake and return to the fridge until set.
  24. To decorate, beat 125ml of double cream with 1 tsp of caster sugar until thick.
  25. Remove the cake ring.
  26. Spoon the cream into a piping bag fitted with a large star nozzle and pipe 12 rosettes around the top of the cake.
  27. To finish arrange the Mikado Sticks over the cake.

Note: I used Dr.Oteker Platinum Gelatine Leaves. If you are using a different brand, please refer to the manufacturer’s instructions.

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Olivia @ livforcake

This cake sounds perfectly tropical and delicious. I’ve never tried Mikado sticks so will try to find them in the stores here. All of your cakes are so unique and amazing!!