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Mousse cake with mirror glaze with coconut and pineapple

Cooking recipes / Top Picks / Homemade cakes

12 servings
3 days

Butter - 30 grams, White chocolate - 70 grams, Coconut chips - 25 gr, Waffle - 25 gr, Almond flour - 30 gr, Wheat flour - 10 gr, Baking powder - 0.5 gr, Butter - 15 gr, Chicken eggs - 1 pc., Sugar - 25 g, Water - 2 tbsp., Rum - 2 tbsp, Sugar - 2 tsp, Pineapples - 300 gr, Sugar - 25 gr, Corn starch - 10 gr, Gelatin - 10 gr, Water - 50 ml, Coconut milk - 200 ml, Egg yolks - 2 pcs., Sugar - 50 gr, White chocolate - 25 gr, Cream - 250 mL, Gelatin - 10 g, Water - 50 mL, Condensed milk - 70 gr, Sugar - 100 gr, Invert syrup - 100 gr, White chocolate - 100 gr, Water - 110 mL, Gelatin - 10 gr

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

Almond sponge ingredients. Measure everything in advance, it will be easier to cook.

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

Coconut mousse ingredients. Measure everything in advance, it will be easier to cook.

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

Prepare a 16 cm diameter ring for praline.

Whisk or grind in a way that suits you with waffles or cornflakes.

Pour the waffles and coconut chips into a bowl.

Melt the chocolate and butter.

Add the melted chocolate to the dry mixture.

Add the melted oil.

Mix well and place in a ring.

Seal the mass well.

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

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

Mix wheat flour with almond flour.

Add baking powder to the flour.

Melt the oil.

Mix the eggs with the sugar.

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

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

Add the flour (better sifted).

Gently mix.

Add the oil to the wall.

Stir.

Transfer the dough to a ring.

Bake for 8-10 minutes.

Almond sponge is ready. Cool him down. You do not need to remove it from the ring and remove it from the parchment.

To make confit, mix the sugar with the starch.

Purure pineapple.

Add the sugar and starch to the mash.

Mix well.

Put on the heat and boil.

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

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

Add the gelatin to the confit, turn off the heat and stir until the gelatin dissolves completely.

Cool the confit to room temperature.

For the syrup, combine all the ingredients and shake them until the sugar dissolves completely.

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

Soak the biscuit in the syrup with a brush.

Pour the confit into the sponge ring.

Tighten with film and place in the freezer until fully set.

To make the mousse, pour the coconut milk into a sauté pan and place on a heat. Bring to the boil.

Whisk the yolks with the sugar.

Beat until foamed. The foam should turn out light and come off the whisk with a wide ribbon.

Without stopping whisking, pour coconut milk into the eggs in portions.

Pour the mass into the saute pan.

Place on a stove or water bath. Cook, stirring.

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

When the mass thickens slightly - add white chocolate. Stir it up.

Add the swollen gelatin. Stir it up.

Cool the mass.

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

When the mousse cream has cooled - whisk the cold cream.

You need to beat until soft peaks.

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

Mix the mousse well.

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

Cut the biscuit confit out of the ring.

Remove the ring.

Place most of the mousse in the cake ring.

Put confit with biscuit on the mousse, confit with the bottom.

Drown.

Top with the remaining mousse.

Flatten.

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

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

Tighten the cake with film and place in the freezer until fully set.

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