Exotic cake with coconut and pineapple

Ingredients for 8 servings

For the sponge cake:

 

flour

30 g

 

sugar

24 g

 

butter

16 g

 

almond flour

10 g

 

eggs

1 pc.

 

leavening agent

½ g

 

for the coconut layer:

 

white chocolate

70 g

 

butter

30 g

 

coconut shavings

26 g

 

waffles (corn flakes)

24 g

 

for confit:

 

pineapples

300 g

 

water

60 ml

 

sugar

25 g

 

starch

10 g

 

gelatin

10 g

 

for the mousse:

 

heavy cream

250 ml

 

coconut milk

200 ml

 

sugar

50 g

 

water

50 ml

 

white chocolate

25 g

 

gelatin

10 g

 

egg yolk

2 pieces

 

Cooking:

 

STEP 1.

To make the sponge cake, beat the egg and granulated sugar in a water bath.

 

STEP 2

Whisk to a creamy consistency, add the wheat flour, almond flour and baking powder.

 

STEP 3.

Carefully, around the edge, pour in the melted butter; stir the ingredients together.

 

STEP 4.

Bake the sponge cake, about sixteen centimeters in diameter.

 

STEP 5.

Prepare a crunchy layer of waffle flakes, coconut, melted butter and white chocolate.

STEP 6.

Pour the mixture into a ring of the same diameter as the cake and place it in the freezer.

 

STEP 7.

Purée the pulp of fresh pineapples in a blender, add the starch and granulated sugar, cook for five minutes.

 

STEP 8

Cool the puree to sixty degrees and add the previously prepared gelatine.

 

STEP 9

Frost the mash in a ring.

 

STEP 10

Prepare the coconut milk mousse.

 

STEP 11.

Bring the product to a boil, pour in a mixture of yolks and sugar.

 

STEP 12.

Add white chocolate, product should melt.

 

STEP 13.

Pour in the swollen gelatin.

 

STEP 14.

Cool the cream to twenty degrees and mix with the whipped cream.

 

STEP 15

Assemble the dessert: drown the confit, grillage and biscuit alternately in the mousse mold.

 

STEP 16.

Put the cake in the freezer.

 

STEP 17.

Prepare mirror glaze, pour over dessert.

 

TIP .

You can decorate the cake with pineapple slices.