Exotic Pina colada cream cake
Description
Indulge in this luscious tropical dessert that combines the rich flavours of caramelized pineapple with the light and airy texture of coconut mousse. This Pineapple Caramel Jelly Cake features a tender coconut sponge, layered with refreshing pineapple jelly, and topped with a silky coconut mousse. Finished with a tangy pineapple jelly glaze and a dollop of Chantilly cream, this cake is perfect for special occasions or simply to satisfy your sweet cravings. Follow this step-by-step recipe to create a stunning, delicious dessert that will transport your taste buds to paradise.
Ingredients
Pineapple jelly compote
Coconut Sponge
Coconut cream
Pineapple jelly
Chantilly cream
Instructions
Video
Pineapple Caramel Jelly:
- Dice fresh pineapple into small cubes, ensuring you have approximately 250g in total.
- In a pan, create a dry caramel by heating the sugar until it melts and turns a golden brown.
- Add the diced pineapple to the caramel and cook for about 5 minutes, until the water evaporates and the pineapple becomes tender.
- Remove the pan from heat and stir in the pineapple juice.
- Immediately add the hydrated gelatine to the warm mixture and stir until fully dissolved.
- Pour the pineapple mixture into a 35x35 cm cake frame (or any frame of your choice, adjusting quantities as necessary).
- Place it in the freezer until solid.
Coconut Sponge:
- In a mixing bowl, sift together flour, coconut flakes, and icing sugar.
- Add 50g of egg whites to the dry ingredients and mix well to form a thick paste.
- In a separate bowl, whip 160g of egg whites and sugar at medium speed, gradually increasing speed, until soft peaks form (about 8 minutes).
- Carefully fold the coconut mixture into the meringue in three batches, ensuring the air bubbles are not deflated.
- Spread the batter evenly onto a 30x40 cm baking tray and bake at 180°C for 13 minutes.
- Let it cool completely.
- Trim the cooled sponge to match the size of the 35x35 cm cake frame used for the pineapple caramel jelly.
Coconut Mousse:
- In a pot, bring coconut milk and sugar to a simmer, then remove from heat.
- Stir in the hydrated gelatine and allow the mixture to cool to around 30°C (lukewarm).
- Semi-whip the cream until it reaches the consistency of melted ice cream.
- Gently fold the semi-whipped cream into the cooled coconut milk mixture until well combined.
Assembly:
- Place the trimmed coconut sponge in the cake frame. Spread half of the coconut mousse evenly over the sponge.
- Refrigerate the cake to allow the mousse to firm up slightly.
- Carefully remove the frozen pineapple caramel jelly from its frame and place it on top of the coconut mousse layer.
- Spread the remaining coconut mousse over the pineapple jelly layer.
- Place the cake back in the fridge to set completely.
Pineapple Jelly Topping:
- Heat 100g of pineapple juice and sugar in a pot until it reaches 60°C.
- Stir in the hydrated gelatine until fully melted, then mix in the remaining 150g of pineapple juice.
- Pour the pineapple jelly over the chilled cake and return it to the fridge to set.
Finishing Touches:
Make Chantilly Cream:
- Whip cream with vanilla and icing sugar until soft peaks form.
- Once the cake is fully set, cut it into finger-sized portions.
- Pipe Chantilly cream on one side of each portion and garnish with chocolate decorations.
- Your Pineapple Caramel Jelly Cake with Coconut Sponge and Mousse is now ready to be served! Enjoy!
