The summer is approaching, but many of us have no more patience! We have some ideas that will not only put you in the summer faster, but will also pamper your taste buds. And we have 3 sweet dessert ideas with a tropical aftertaste ready for you. These can be prepared throughout the year and thus provide a summer feeling even during the winter.
Dessert ideas with an exotic aftertaste
Pineapple marzipan cake
This cake can be prepared for any occasion and is just right for the marzipan fans. You need the following ingredients:
- 2 large cans of pineapple sliced
- Marzipan raw material, approx. 150 g
- 150 g of soft butter
- Sugar, 150 g
- 2 tablespoons of vanilla sugar
- 4 medium sized eggs
- 1 pinch of salt
- 3 tbsp pineapple juice
- 350 g of flour
- 1 baking powder
- 8 sheets of white gelatin
- 80 g of chopped macadamia nuts
- 2 tbsp coconut flakes
- 450 g of cream
- Butter and flour for the mold
Step 1: Drain pineapple and cut 200 g of flesh.
Dice marzipan small. Mix sugar, butter and 1 tbsp vanilla sugar. Stir in eggs one at a time, stir in salt and pineapple juice. Mix flour and baking powder and stir. At the end, fold in marzipan and pineapple cubes. Transfer to a pre-buttered, flour-dusted springform. Bake in preheated oven at 180 ° C for about 60 minutes. Remove from the oven, allow to rest, release from the mold and allow to cool completely. Halve the dough horizontally.
Step 2: Soak the gelatine in cold water. If macadamia nuts are raw, roast in the pan until golden brown without fat. Puree another 200 g of pineapple pulp in a blender and bring to a boil. Remove from heat, add coconut flakes and well-expressed gelatin. Beat the cream with the remaining vanilla sugar until stiff. Pull half of it under the festering fruit jelly. Paint on a cake tray. Lay the second floor on top and brush with 2/3 of the remaining cream all around and decorate the cake with nuts.
Step 3: Cover the cake with the remaining pineapple pulp and decorate. Put the last third of the cream into a jar with a jagged spout and decorate the top of the cake. Decorate as desired.
The exotic fruits always give the soul a summer feeling. The following Tartaletts will provide exactly one of these. You need the following:
For the dough:
- 300 g of flour
- 200 g of butter
- 100 g of sugar
- 1 medium egg
- pinch of salt
- 2 to 3 tablespoons of whipped cream
For the filling:
- 1 big papaya
- 3 organic limes
- 2 to 3 stems of mint
- 400 ml whipped cream
- 50 g of sugar
- 2 tablespoons of vanilla sugar
- 1 to 2 tbsp coconut flakes
- dried legumes
- some icing sugar
- some flour
Step 1: Knead the dough ingredients, wrap in cling film and refrigerate for 30 minutes. Sprinkle the work surface with flour, roll out the dough and cut out circles of 12 to 14 cm in diameter and place in greased tartlet molds. Pierce the soil with a fork several times, cover with baking paper and legumes. In the hot oven, bake at 180 ° C for 15 to 20 minutes until golden brown. Then remove legumes and baking paper, let Tartaletts cool down a bit, then remove from the molds and leave to cool.
Step 2: Peel papaya, halve and remove the seeds. Cut pulp into slices. Wash limes hot and rub off the peel of 2 pieces. Halve the rest of the fruit, cut into wafer-thin slices and halve again. Wash the mint leaves, dab dry and cut half of them very finely. Whip the cream until stiff, add sugar and vanilla sugar gradually. Fold in the sliced mint, lime zest and coconut flakes.
Step 3: Fill the tortillas with cream, cover with papaya pieces and garnish with lime slices and mint leaves. Finally sprinkle with powdered sugar.
Lime pie with ginger
The required materials
- 250 g chocolate chip cookies
- 120 g of butter
- 8 medium-sized yolks
- 800 ml sweetened condensed milk
- 5 small organic limes
- 1 tbsp freshly grated ginger
- 250 ml whipped cream
- 2 tbsp sugar
- 50 g of coconut flakes
Step 1: The biscuits crumble. Melt the butter and allow to cool slightly. Then add to the biscuits and stir. Cover high springform (20 cm diameter) with baking paper and spread dough on the bottom and on the edge. Shake well and put in the fridge.
Step 2: Beat the egg yolks with the toppings and add the condensed milk and stir until creamy. Rub two lime peels and squeeze the juice from all the fruits. Half of the rubbing, ginger and lime juice under the cream stir. Bake in preheated oven at 180 ° C for about 40 minutes. After skill take out and let cool completely.
Step 3: Whip cream and sugar until stiff. Remove the cake from the mold and spread with cream. Spread the remaining lime juice and coconut flakes over it.
We are sure that we have aroused your curiosity and appetite through these dessert ideas. All you have to do is try them out and see for yourself how delicious they are.
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