Ingredients for 8 servings
For the sponge cake:
for the coconut layer:
waffles (corn flakes)
for the mousse:
To make the sponge cake, beat the egg and granulated sugar in a water bath.
Whisk to a creamy consistency, add the wheat flour, almond flour and baking powder.
Carefully, around the edge, pour in the melted butter; stir the ingredients together.
Bake the sponge cake, about sixteen centimeters in diameter.
Prepare a crunchy layer of waffle flakes, coconut, melted butter and white chocolate.
Pour the mixture into a ring of the same diameter as the cake and place it in the freezer.
Purée the pulp of fresh pineapples in a blender, add the starch and granulated sugar, cook for five minutes.
Cool the puree to sixty degrees and add the previously prepared gelatine.
Frost the mash in a ring.
Prepare the coconut milk mousse.
Bring the product to a boil, pour in a mixture of yolks and sugar.
Add white chocolate, product should melt.
Pour in the swollen gelatin.
Cool the cream to twenty degrees and mix with the whipped cream.
Assemble the dessert: drown the confit, grillage and biscuit alternately in the mousse mold.
Put the cake in the freezer.
Prepare mirror glaze, pour over dessert.
You can decorate the cake with pineapple slices.