Sunday, 28 August 2016

Tropical Pineapple Coconut Mousse Cake


Delicious Pineapple Mousse Cake
Mousse cakes can be difficult in the summer since you need to keep them cool or else all of the delicious mousse turns to liquid.

One trick is to add just a few grams more gelatin to the recipet during the summers just to help cope with the heat.

Late July and August are the hottest months in Tokyo and I don't usually do much baking since there is a  competition between the oven and air conditioner. I made this cake in June and just now getting to post the recipe. Enjoy!



Dacquoise Cake
Pipe the cake in a circle for baking
120 grams powdered sugar
50 grams coconut flakes (fine)
 45 grams almond powder
40 grams flour
150 grams egg white
50 grams sugar

 1.      Sift together the powdered sugar, coconut flake, almond powder and flour.
2.     Whip the egg whites with a hand mixer and add the sugar in portions. Then add the dry ingredients from above and mix with a spatula.
3. Put into a pastry bag and pipe 2 circles on a baking pan. Bake at 180 degrees Celsius for 15 – 20 minutes
 
 
Pineapple Mousse
250 grams pineapple puree
250 grams milk
5 egg yolks
50 grams sugar
30 grams custard powder
15 grams butter (room temperature)
15 grams gelatin
200 grams fresh cream
Other:
30 grams toasted coconut flakes (fine)
100 grams fresh pineapple
 1.       Put the milk into a saucepan and heat lightly.  In another pan, heat the pineapple puree until just boiling. Mix the egg yolks, sugar and custard powder. Then add the milk to the egg yolk and then add back to the saucepan and heat lightly until slightly thickened then add the pineapple puree and heat until everything is thickened (like making anglais). Turn off the heat and add the gelatin and mix well. Pour into another bowl to cool until it lightly thickens like pudding.
 
2. Whip the fresh cream until soft peaks are formed and add in portions to the puree.
Putting the cake together:
 
1.       Put a 15 cm ring on a cake plate. Cut one piece of cake to fit the bottom of the ring and cut another one smaller.
2.       Lightly butter the inside of the ring and sprinkle toasted coconut over the butter.
3.       Put a piece of cake on the bottom of the ring. Pour the mousse on top of the cake to about 1/3 and then add the smaller second piece of cake. Add more mousse and a few pieces of fresh pineapple. Fill with mouse until the top and sprinkle some toasted coconut on top.
 
Inside of the ring is covered with coconut flakes
4.       Put the cake in the refrigerator to become firm before removing the ring. You can use a baker's torch to heat the outside of the ring to be able to remove it easily.
 
Decorate the cake as you like
 

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