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1
For the Mango Puree: Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
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2
For the Candied Cashews: Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper.
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3
You can also use a jellyroll pan.
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4
In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter.
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5
To the melted butter, add the sugar, light corn syrup, and salt and stir to combine.
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6
Add the cashews and cook for 3 minutes stirring constantly.
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7
Pour the sugar coated cashews onto the lined baking sheet.
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8
With a heat resistant spatula spread the nuts in an even layer.
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9
Bake for 12 to 15 minutes until golden brown.
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10
Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
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11
Remove pan from the oven and allow nuts to cool completely.
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12
Once cool, break into small clusters.
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13
For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
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14
In a second bowl, whisk together the flour with 1 cup of the sugar.
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15
Next, whisk in the eggs until smooth.
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16
The mixture will be very thick.
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17
Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan.
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18
Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming.
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19
Remove the pan from the heat when it just begins to simmer.
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20
While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture.
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21
Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk.
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22
Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream.
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23
Cook the mixture until it thickens.
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24
Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
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25
As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill.
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26
Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
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27
Place plastic wrap directly on the surface of the cream to prevent a skin from forming.
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28
Refrigerate at least several hours, or overnight.
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29
Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
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30
Spread your favorite jam between the layers of cake and cut in squares.
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31
Make a mixture of half pastry cream and half whipped cream.
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32
For assembly, place layers of cake on the bottom of a trifle dish.
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33
Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full.
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34
Garnish with coconut and more candied cashews.
