Koba Akondro

Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa 

Banana Sponge & Strawberry Sponge
Bananas 4-5pcs
Strawberries 135g
Flour 550g
Salt 2tsp
Corn Flour 2tbsp
Baking Powder 2tsp
Sugar 550g
Eggs 10pcs
Cream of Tartar 2tbsp
Vanilla ext. 1tbsp
Milk 10tbsp
Butter 40g

1.Grease two baking trays with butter and place a parchment paper. Meanwhile, preheat the oven at at 180ºC for 15 minutes
2.Sieve the flour, corn flour, salt, baking powder, and place aside
3.Beat the white eggs separately until they are halfway through soft peak. Now add cream of tartar and beat until they reach the stage of soft peak
4.Mash the bananas / strawberries using a hand blender. Alternatively, you could mash them using a grinder. Place aside
5.Beat the egg yolks separately until soft and fluff y
6.Add sugar into the egg yolk mixture and beat again until they blend well with each other. After that, add milk and beat again until they combine nicely
7.Add vanilla essence (only for banana sponge) and mix well.
8.Add in the mashed bananas / strawberries into the above mixture and beat until the mixture incorporates well with each other
9.Add sieved dry ingredients into batches of three. Fold gently. Finally, add the beaten egg whites
10.Pour the batter onto the greased trays and bake at 180ºC for the first twenty minutes then reduce the temperature to 170ºC and bake for further
15-20 minutes.

For Assembly

Peanut Butter 25g
White Chocolate 50g
Corn Flakes 20g
Cream 100ml
Dark Chocolate 25g
Almond Flakes 30g
Cardamom Powder 5g
Gold Leaves 4leaves
Gold Powder to dust
Strawberries 4nos, sliced
Vanilla pod 2nos

Butter Cream

Solid Vegetable Shortening 65g
Butter 65g
Clear Vanilla extract 1tsp
Confectioner’s sugar 250g
Milk 2tbsp

1.In a large bowl, beat the shortening and butter with electric mixer until light and fluff y.
Add in vanilla and beat again until smooth
2.Gradually, add sugar, one cup at a time, beat well on medium speed. Continually scrape the bowl to mix them well. W hen all sugar has been mixed in,icing will appear dry.
3.Gradually add milk; beat at medium speed until light and fluff y.
4.For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
5.For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon of no-colour butter flavour.

Cardamom and Almond Mousse

Pasteurized egg yolk 5
Sugar 125g
Whipping cream 750ml
Almond extract 50ml
Gelatin 20g


1.Beat the egg yolk with 75 grams sugar until sabayon consistency
2.Boil the cream with 50 grams sugar and add the sabayon to it. Switch off the flame and fold gently using a spatula. Put it aside and let it cool
3.Once the mixture gets cool, add the soaked gelatin sheets
4.Whip the cream until stiff peak
5.Add almond extract and fold all together
6.Set in desired shapes and chill

For assembly of the tower cake:

1.Melt white chocolate and mix with crushed cornflakes and set as a fi lletone sheet
2.Melt chocolate and mix with boiled cream for ganache
3.Keep the fi lletone sheet as a base, spread a thin layer of butter cream and arrange a layer of strawberry sponge, spread peanut butter and a layer of banana sponge
4.Repeat the above step twice to form a tower
5.Roll the mousse in almond flakes mixed with cardamom powder
6.For platting, layer the sliced strawberries, put on the tower cake, place the mousse on top and then garnish with vanilla pod. Sprinkle with gold leaves for final touch.

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