Tropical Delight Torta

Ingredients

In this Dominican adaptation, we infuse the vanilla sponge cake with coconut to add a tropical twist. The filling is transformed into a luscious combination of pineapple and passion fruit mousse, which adds a tangy and refreshing element. Finally, the traditional Spanish Torta Maria Luisa is topped with a glossy mango glaze, elevating the flavors with a burst of tropical sweetness. We alse have the original recipe for Torta Maria Luisa, so you can check it out.

• For the vanilla coconut sponge cake: For the vanilla coconut sponge cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the pineapple and passion fruit mousse: For the pineapple and passion fruit mousse:
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/2 cup (120ml) passion fruit juice 1/2 cup (120ml) passion fruit juice
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (57g) unsalted butter 1/4 cup (57g) unsalted butter
• 1 cup (240ml) heavy cream, whipped 1 cup (240ml) heavy cream, whipped
• For the mango glaze: For the mango glaze:
• 2 cups (300g) ripe mango, diced 2 cups (300g) ripe mango, diced
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• For garnish: For garnish:
• Fresh tropical fruits (such as pineapple, passion fruit, and mango) Fresh tropical fruits (such as pineapple, passion fruit, and mango)
• Shredded coconut Shredded coconut

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 55g, 35g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the coconut milk and vanilla extract.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans.
5. 5.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. 6.
   In a saucepan, combine the pineapple juice, passion fruit juice, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter until melted and smooth. Let the mixture cool completely.
7. 7.
   Once the pineapple and passion fruit mixture has cooled, fold in the whipped cream until well combined. Place in the refrigerator to chill for at least 1 hour.
8. 8.
   In a blender or food processor, puree the diced mango until smooth. In a small saucepan, combine the mango puree, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool.
9. 9.
   To assemble the torta, place one layer of the cooled coconut sponge cake on a serving plate. Spread a generous amount of the pineapple and passion fruit mousse on top. Place the second layer of cake on top and cover the entire torta with the mango glaze.
10. 10.
    Garnish with fresh tropical fruits and shredded coconut. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the sponge cake.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use store-bought passion fruit juice or passion fruit concentrate.
• Ripe mango — Choose ripe mangoes for the glaze to ensure a sweet and flavorful topping.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.
• Whipped cream — For best results, chill the mixing bowl and beaters in the refrigerator before whipping the cream.

Tips & Tricks

• For an extra tropical touch, you can add a splash of rum to the pineapple and passion fruit mousse.
• To save time, you can prepare the sponge cake and fillings a day in advance and assemble the torta on the day of serving.
• If you prefer a smoother texture in the mousse, strain the pineapple and passion fruit mixture before folding in the whipped cream.
• Experiment with different tropical fruits for the garnish, such as kiwi or papaya, to add more variety and color to the presentation.
• Serve the torta chilled for the best taste and texture.

Serving advice

Slice the Dominican Sunshine Torta into generous portions and serve on dessert plates. Accompany each slice with a dollop of whipped cream and a sprinkle of toasted shredded coconut for an extra touch of indulgence.

Presentation advice

To enhance the tropical theme, decorate the serving platter with fresh banana leaves or arrange vibrant tropical flowers around the torta. Dust the top of the torta with powdered sugar for an elegant finishing touch.