Pineapple Coconut Mousse Cake - Happy CNY

 

 

Ingredient	Method
Cake : 5B egg yolks 10g caster sugar 75g veg oil  105g milk  115g LP flour   40g pineapple powder 1/2tsp baking powder  5B egg whites 50g caster sugar 1/4tsp cream of tartar   Mousse: White Chocolate cream, refer here  200g thick coconut milk (santan) 60g pineapple powder 10g gelatin powder 20g hot water      200g pineapple filling	Cake 1. Line a 8 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm hard peaks form. 5. In another bowl, beat egg yolks, sugar, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pans and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 25-30  minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage.   Mousse ~Stir well coconut milk and pineapple powder. ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Add the coconut milk mixture and combine well. ~Using a whisk, fold one-third of the cream into the coconut gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim. 2. Spread the pineapple filling around the cake. 3. Transfer coconut pineapple mousse filling into piping bag. 4. Squeeze out some mousse filling and spread it around the cake. 5. Place the 2nd layer of the cake and press gently and repeat step 3 until finished. 6. Chill for 1 hour. 7. Carefully pour the gelee on top the cake and spread coconut flake around it as decoration. 8. Chill 4 hours or overnight.