4 rounds Coconut Macadamia Cake
26 ounces Passion Fruit Crème Chiboust (1 lb. 10 oz.)
16 ounces Pineapple and mango cubes, poached
23 ounces Italian Meringue (1 lb. 7 oz.)
Tropical fruit salad, as needed
Yield: 2 Tortes
1. Lightly oil and sugar two 7-inch (17-centimeter) cake rings. Place them on a paper-lined sheet pan. Place one layer of Coconut Macadamia Cake into each ring.
2. Divide half of the Passion Fruit Crème Chiboust evenly between the rings. Scatter the poached pineapple and mango cubes over the cream. Top with the remaining layers of cake.
3. Fill the rings to the top with more crème chiboust, leveling it to the rim with a long metal spatula. (Since Crème Chiboust has a tendency to settle in the ring, reserving some of the cream in the refrigerator and re-leveling the torte after a few hours is recommended.)
4. Freeze the tortes for a minimum of 2 hours.
5. Remove the tortes from the rings and place them on cake boards.
6. Coat the top and sides of each torte with an even layer of Italian Meringue. Decorate the surface of the torte with more meringue using a pastry bag fitted with a Saint Honoré tip. Lightly brown the tortes with a propane torch and decorate with tropical fruit.
7. Yield: 2 Tortes, 7 In.
26 ounces Passion Fruit Crème Chiboust (1 lb. 10 oz.)
16 ounces Pineapple and mango cubes, poached
23 ounces Italian Meringue (1 lb. 7 oz.)
Tropical fruit salad, as needed
Yield: 2 Tortes
1. Lightly oil and sugar two 7-inch (17-centimeter) cake rings. Place them on a paper-lined sheet pan. Place one layer of Coconut Macadamia Cake into each ring.
2. Divide half of the Passion Fruit Crème Chiboust evenly between the rings. Scatter the poached pineapple and mango cubes over the cream. Top with the remaining layers of cake.
3. Fill the rings to the top with more crème chiboust, leveling it to the rim with a long metal spatula. (Since Crème Chiboust has a tendency to settle in the ring, reserving some of the cream in the refrigerator and re-leveling the torte after a few hours is recommended.)
4. Freeze the tortes for a minimum of 2 hours.
5. Remove the tortes from the rings and place them on cake boards.
6. Coat the top and sides of each torte with an even layer of Italian Meringue. Decorate the surface of the torte with more meringue using a pastry bag fitted with a Saint Honoré tip. Lightly brown the tortes with a propane torch and decorate with tropical fruit.
7. Yield: 2 Tortes, 7 In.