Mousse cake with mirror glaze with coconut and pineapple

Name: Mousse cake with mirror glaze with coconut and pineapple
Total time: 3 d
Yield: 12
Ingredients: 30 g Butter; 70 g White chocolate; 25 g Coconut flakes; 25 g; 30 g Almond flour; 10 g Wheat flour; 0.5 g Baking powder; 15 g Butter; 1 Chicken eggs; 25 g Sugar; 2 tablespoon; 2 tablespoon Rum; 2 teaspoon Sugar; 300 g Pineapples; 25 g Sugar; 10 g Corn starch; 10 g; 50 ml; 200 ml Coconut milk; 2 Egg yolks; 50 g Sugar; 25 g White chocolate; 250 ml Cream; 10 g; 50 ml; 70 g; 100 g Sugar; 100 g Invert syrup; 100 g White chocolate; 110 ml

Snow-white cake with tropical flavors with a detailed recipe! Prepare. Mousse cakes are gaining more and more popularity. And all because they are incredibly beautiful. And also because, with effort, every housewife can make such a cake herself. This time I will offer and show you a cake with coconut and pineapple.

156

19505

Lillian Perez

Author of the recipe

Mousse cake with mirror glaze with coconut and pineapple

Calories

420Kcal

Protein

6gram

Fat

22gram

Carbs

44gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

30g

70g

25g

30g

10g

0.5g

15g

1

25g

2tablespoon

2tablespoon

2teaspoon

300g

25g

10g

50ml

200ml

2

50g

25g

250ml

10g

50ml

70g

Sugar

100g

Invert syrup

100g

White chocolate

100g

110ml

10g

Step-by-step preparation

Cooking time: 3 day

STEP 1
Ingredients for coconut praline. Measure everything in advance, it will be easier to prepare.
STEP 2
Ingredients for almond sponge cake. Measure everything in advance, it will be easier to prepare.
STEP 3
Ingredients for pineapple confit. Measure everything in advance, it will be easier to prepare.
STEP 4
Ingredients for coconut mousse. Measure everything in advance, it will be easier to prepare.
STEP 5
Soak the gelatin for the mousse and confit in 50 ml of water each portion and leave to soak.
STEP 6
Prepare a 16 cm diameter ring for the praline.
STEP 7
Beat or grind waffles or corn flakes in a convenient way for you.
STEP 8
Place the waffles and coconut in a bowl.
STEP 9
Melt chocolate with butter.
STEP 10
Add melted chocolate to dry mixture.
STEP 11
Add melted butter.
STEP 12
Mix well and place in a ring.
STEP 13
Compact the mass well.
STEP 14
Pralines need to be frozen. Place it in the freezer.
STEP 15
For the almond sponge cake, prepare a baking sheet with a ring 16 cm in diameter. If you have only one ring, remove it from the praline.
STEP 16
Mix wheat flour with almond flour.
STEP 17
Add baking powder to flour.
STEP 18
Melt the butter.
STEP 19
Mix eggs with sugar.
STEP 20
Place in a steam bath (the bottom does not touch the water) and heat, stirring, until the sugar is completely dissolved.
STEP 21
Remove the bowl from the bath and beat the warm eggs until foamy.
STEP 22
Add flour (it is better to sift).
STEP 23
Stir gently.
STEP 24
Add oil along the side.
STEP 25
Stir.
STEP 26
Transfer the dough into a ring.
STEP 27
Bake for 8-10 minutes.
STEP 28
The almond biscuit is ready. Cool it down. There is no need to remove it from the ring and remove it from the parchment.
STEP 29
To prepare confit, mix sugar and starch.
STEP 30
Puree the pineapple.
STEP 31
Add sugar and starch to the puree.
STEP 32
Mix well.
STEP 33
Put on fire and boil.
STEP 34
If desired (and martially persistent), puree the confit again for smoothness.
STEP 35
If you do not boil the pineapple well, the acid from this fruit will prevent the gelatin from hardening.
STEP 36
Add the gelatin to the confit, turn off the heat and stir until the gelatin is completely dissolved.
STEP 37
Cool the confit to room temperature.
STEP 38
For the syrup, mix all the ingredients and shake until the sugar is completely dissolved.
STEP 39
Remove excess edges from the biscuit using a knife. This will make the cut more beautiful.
STEP 40
Soak the sponge cake with syrup using a brush.
STEP 41
Pour the confit into the biscuit ring.
STEP 42
Cover with film and place in the freezer until completely frozen.
STEP 43
To prepare the mousse, pour coconut milk into a saucepan and place on heat. Bring to a boil.
STEP 44
Beat the yolks with sugar.
STEP 45
Beat until foamy. The foam should be light and come off the rim in a wide ribbon.
STEP 46
Without stopping whisking, pour coconut milk into the eggs in portions.
STEP 47
Pour the mixture into a saucepan.
STEP 48
Place on the stove or in a water bath. Cook, stirring.
STEP 49
The mass should not boil. If you have a thermometer, measure it. The cream should not heat above 80 degrees.
STEP 50
When the mixture thickens a little, add white chocolate. Stir.
STEP 51
Add the swollen gelatin. Stir.
STEP 52
Cool the mass.
STEP 53
Prepare a ring with a diameter of 18 cm for assembling the cake. To do this, tighten it perfectly evenly with film, place the film down on the board and line the edge with confectionery tape.
STEP 54
When the mousse cream has cooled, whip the cold cream.
STEP 55
You need to beat until soft peaks form.
STEP 56
Continuing to beat, gradually pour the cream into the cream.
STEP 57
Mix the mousse well.
STEP 58
Remove all cake parts from the freezer. Cool the ring for assembly.
STEP 59
Cut out the sponge confit from the ring.
STEP 60
Remove the ring.
STEP 61
Spoon most of the mousse into the cake ring.
STEP 62
Place confit mousse with sponge cake, confit on bottom.
STEP 63
Drown.
STEP 64
Spread the remaining mousse on top.
STEP 65
Level it out.
STEP 66
Carefully lay out and drown in praline mousse. Be careful, it's fragile.
STEP 67
Place the cake on one level and remove any excess mousse.
STEP 68
Cover the cake with film and put it in the freezer until completely frozen.
STEP 69
For the glaze, soak the gelatin in 60 ml of water in advance. Place 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 from boiling). Place gelatin in a glass and fill with syrup. Punch with a blender, add white dye and soak for 12 hours or more under film. Before coating, bring the glaze to 32-35 degrees.
STEP 70
To cover, place the mug in a tray lined with film. Remove the film from the bottom of the cake and place it on a stand.
STEP 71
Warm up the edge with a hairdryer, remove the ring and films. Smooth the corners by hand.
STEP 72
Fill the cake with frosting.
STEP 73
When the drops harden, remove them with a spatula.
STEP 74
Transfer the cake to a tray or plate. Decorate. The author used biscuit moss.
STEP 75
You can put an isomalt pineapple on top, or lay out coconut sweets, for example.
STEP 76
Let the cake sit for a couple of hours.
STEP 77
And you can not only admire, but also treat and treat yourself.

Comments on the recipe

Snowflake Milka

15.12.2023

4.9

Very detailed recipe, delicious result. The only thing about Musa was that I expected a stronger coconut flavor. Thank you for the recipe.

Aziza

15.12.2023

4.6

What a beauty, you just can’t take your eyes off it. The taste is probably as incomparable as it looks.

Ira

15.12.2023

4.7

Foster, I imagine that if I started preparing it, it seems to me that I would have tormented myself over all this for a week, and then carefully put everything in the trash. I just can’t believe that such a miracle can suddenly happen to me. Thank you very much for the recipe, I love it!