Roasted pineapple coffee cake | Van Houten
Callebaut chef Russ Thayer has an eye for fresh taste combinations and design. And this easy coffee cake recipe proves it. It yields a roasted...read more
Ingredients
- 48 g sucrose
- 48 g A.P. flour
- 24 g almond flour
- 48 g desiccated coconut
- 120 g egg white
- 60 g brown butter
- 120 g CW2NV
- 50 g roasted pineapple cubes
- 43 g pineapple puree
- 11 g syrup
- 8 g water
- 4 g lemon juice
- 0,3 g gellan gum
- 2 drop(s) pineapple extract
- 15 g brown sugar
- 15 g all-purpose flour
- 15 g desiccated coconut
- 15 g 82% butter
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