Mirror icing mousse cake with coconut and pineapple

Step-by-step cooking

1. Step 1:

   

   Ingredients for coconut praline. Measure everything in advance, it will be easier to cook.

2. Step 2:

   

   Ingredients for almond sponge cake. Measure everything in advance, it will be easier to cook.

3. Step 3:

   

   Ingredients for pineapple confit. Measure everything in advance, it will be easier to cook.

4. Step 4:

   

   Ingredients for coconut mousse. Measure everything in advance, it will be easier to cook.

5. Step 5:

   

   Soak the gelatin for mousse and confit in 50 ml of water each serving and leave to swell.

6. Step 6:

   

   Prepare a ring with a diameter of 16 cm for the praline.

7. Step 7:

   

   Whisk or chop waffles or cornflakes in a way that is convenient for you.

8. Step 8:

   

   Pour the waffles and coconut chips into a bowl.

9. Step 9:

   

   Melt the chocolate with butter.

10. Step 10:

    

    Add the melted chocolate to the dry mixture.

11. Step 11:

    

    Add the melted butter.

12. Step 12:

    

    Mix well and put in a ring.

13. Step 13:

    

    Seal the mass well.

14. Step 14:

    

    Praline needs to be frozen. Put it in the freezer.

15. Step 15:

    

    For almond sponge cake, prepare a baking sheet with a ring with a diameter of 16 cm. If you have one ring, remove it from the praline.

16. Step 16:

    

    Mix wheat flour with almond flour.

17. Step 17:

    

    Add baking powder to flour.

18. Step 18:

    

    Melt the butter.

19. Step 19:

    

    Mix eggs with sugar.

20. Step 20:

    

    Put on a steam bath (the bottom does not touch the water) and warm, stirring, until the sugar is completely dissolved.

21. Step 21:

    

    Remove the bowl from the bath and whisk the warm eggs into a foam.

22. Step 22:

    

    Add flour (it is better to sift).

23. Step 23:

    

    Mix gently.

24. Step 24:

    

    Add oil along the wall.

25. Step 25:

    

    Stir.

26. Step 26:

    

    Transfer the dough to the ring.

27. Step 27:

    

    Bake for 8-10 minutes.

28. Step 28:

    

    Almond sponge cake is ready. Cool it down. It is not necessary to remove it from the ring and remove it from the parchment.

29. Step 29:

    

    To make confit, mix sugar with starch.

30. Step 30:

    

    Puree the pineapple.

31. Step 31:

    

    Add sugar and starch to the puree.

32. Step 32:

    

    Mix well.

33. Step 33:

    

    Put on fire and boil.

34. Step 34:

    

    If desired (and military perseverance), puree the confit again, for smoothness.

35. Step 35:

    

    If you do not boil the pineapple well, the acid from this fruit will not allow the gelatin to harden.

36. Step 36:

    

    Add gelatin to the confit, turn off the heat and stir it until the gelatin is completely dissolved.

37. Step 37:

    

    Cool the confit to room temperature.

38. Step 38:

    

    For the syrup, mix all the ingredients and shake them until the sugar is completely dissolved.

39. Step 39:

    

    Remove the excess edges from the biscuit with a knife. This way the cut will be more beautiful.

41. Step 40:

    

    Soak the sponge cake with syrup using a brush.

42. Step 41:

    

    Pour the confit into the sponge cake ring.

43. Step 42:

    

    Tighten the film and put it in the freezer until completely solidified.

44. Step 43:

    

    To prepare the mousse, pour coconut milk into a saucepan and put it on fire. Bring to a boil.

45. Step 44:

    

    Whisk the yolks with sugar.

46. Step 45:

    

    Beat to a froth. The foam should turn out light and come off the corolla with a wide ribbon.

47. Step 46:

    

    Without stopping whipping, pour in portions of coconut milk to the eggs.

48. Step 47:

    

    Pour the mass into a saucepan.

49. Step 48:

    

    Put it on the stove or in a water bath. Cook, stirring.

50. Step 49:

    

    The mass should not boil. If you have a thermometer, measure it. The cream should not be heated above 80 degrees.

51. Step 50:

    

    When the mass thickens slightly, add white chocolate. Stir.

52. Step 51:

    

    Add the swollen gelatin. Stir.

53. Step 52:

    

    Cool the mass.

54. Step 53:

    

    Prepare an 18 cm diameter ring to assemble the cake. To do this, tighten it perfectly evenly with a film, put the film down on the board and lay out the board with a pastry tape.

55. Step 54:

    

    When the mousse cream has cooled down, whisk the cold cream.

56. Step 55:

    

    Beat to soft peaks.

57. Step 56:

    

    Continuing to beat, gradually pour the cream into the cream.

58. Step 57:

    

    Mix the mousse well.

59. Step 58:

    

    Remove all the cake parts from the freezer. Cool the assembly ring.

60. Step 59:

    

    Cut out the confit with the sponge cake from the ring.

61. Step 60:

    

    Remove the ring.

62. Step 61:

    

    Put most of the mousse in the cake ring.

63. Step 62:

    

    Put confit with sponge cake on the mousse, confit from the bottom.

64. Step 63:

    

    Drown.

65. Step 64:

    

    Put the remaining mousse on top.

66. Step 65:

    

    Level up.

67. Step 66:

    

    Carefully lay out and drown in the praline mousse. Careful, it's fragile.

68. Step 67:

    

    Bring the cake to one level, remove the excess mousse.

69. Step 68:

    

    Tighten the cake with cling film and put it in the freezer until completely solidified.

70. Step 69:

    

    For the glaze, soak the gelatin in 60 ml of water in advance. Put condensed milk and chocolate in a tall glass. Pour 50 ml of water into a saucepan and add sugar and syrup. Boil and bring to 103 degrees (2 minutes after boiling). Put the gelatin in a glass and pour the syrup. Punch with a blender, add white dye and soak for 12 hours or more under the film. Before coating, bring the glaze to 32-35 degrees.

71. Step 70:

    

    To cover, put the mug in a tray lined with film. Remove the film from the bottom of the cake and put it on a stand.

72. Step 71:

    

    Preheat the rim with a hair dryer, remove the ring and the films. Smooth out the corners with your hand.

73. Step 72:

    

    Fill the cake with icing.

74. Step 73:

    

    When the drops harden, remove them with a spatula.

75. Step 74:

    

    Transfer the cake to a substrate or dish. Decorate. The author used sponge moss.

76. Step 75:

    

    You can put pineapple made of isomalt on top, or spread out coconut candies, for example.

77. Step 76:

    

    Let the cake brew for a couple of hours.

78. Step 77:

    

    And you can not only admire, but also treat yourself.