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.
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
- 125ml double cream
- 1 tsp caster sugar
- 14 – 16 mixed Mikado Sticks
- For the chocolate sponge, preheat the oven to 180C/160C fan. Grease and line a 23cm springform with baking parchment.
- In a large bowl, beat the egg whites with 2 tbsp of cold water, while slowly adding the caster sugar, until stiff.
- Beat in the egg yolks one at a time then stir in the vanilla essence.
- Sift over the flour, baking powder and cocoa powder and gently fold into the egg mixture.
- Pour the mixture into the baking tin and bake in the preheated oven for 18 – 20 minutes until firm to the touch.
- Leave to cool on a cooling rack.
- For the pineapple compote, in a saucepan combine cornflour with the sugar and salt.
- Add the reserved pineapple juice and mix well.
- Cook over medium heat until the mixture begins to boil, stirring constantly.
- Simmer the mixture, stirring constantly for approximately 5 minutes, or until thickened and no longer milky.
- Remove from heat and stir in the butter until melted.
- Leave to cool.
- For the filling, mix the cornflour with 3 tbsp of water until smooth.
- In a saucepan bring the pineapple juice, sugar and lemon juice to a simmer. Stir in the cornflour and cook until thick and smooth.
- Remove the pan from the heat and leave to cool slightly. Stir in the squeezed out gelatine and set aside in the fridge.
- Beat the cream to a soft peak.
- When the mixture begins to set, this will take between 10 – 30 minutes, stir in the yoghurt, cream and toasted coconut.
- To assemble the cake, place the sponge onto a serving plate and spread with the cooled pineapple compote.
- Enclose the cake in a close fitting cake ring.
- Arrange the pineapple pieces over the compote and spread with the coconut cream.
- Leave to set in the fridge for 1 – 2 hours.
- 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.
- Pour the chocolate ganache over the cake and return to the fridge until set.
- To decorate, beat 125ml of double cream with 1 tsp of caster sugar until thick.
- Remove the cake ring.
- Spoon the cream into a piping bag fitted with a large star nozzle and pipe 12 rosettes around the top of the cake.
- 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.