Cake "About pineapple"

Description

I bring to Your attention very tasty and easy cake. The idea of the design spied in the Internet the French Christelle, for which she thanks! A cake cooked on the birthday of father-in-law, he was such a success that the next day I had to repeat for home tea parties with friends. Again - the cake was appreciated by all! Now put it on Your court.

Ingredients

Flour

50 g
Sugar

50 g
Chicken egg

2 piece
Vanilla
Cream

200 ml
Coconut milk

200 ml
Sugar

50 g
Gelatin

10 g
Syrup pineapple

50 ml
Pineapple

0.5 can
Egg white

2 piece
Sugar

125 g
Water

50 ml
Dark chocolate

50 g

Cooking

Immediately say, that despite the large number of photographs and the specified cooking time, don't worry - the cake is VERY simple and quick to prepare, its "twin" the next day, I put together literally in 20 minutes. So we put the oven to preheat to 180 degrees, separate the yolks from the whites.

In the yolks put sugar and the same beat with a mixer until a homogeneous white mass.

Whites also whisk until stable peaks.

Sift the flour and carefully mix with a spatula with egg yolks.

In three steps add the beaten egg whites, stirring gently until the formation of air test.

The dough with a spatula to spread out on silicone Mat or baking paper. The layer thickness of around 5-7 mm. Bake in the oven for 7-10 minutes until Golden brown.

Meanwhile, soak the gelatine in pineapple juice - I used canned pineapple. If gelatin requires more time for soaking, then this step, you must have first.

To get the cake out of the oven

Cover with a towel, turn over and remove the Mat/paper.

To measure the height of the form, which will collect the cake. The cake cut into trapezoids of the desired size, cut out a small circle for the top and bottom diameter of the mold.

Prepare the coconut mousse. Gelatin to dissolve a convenient way for you ( I'm 10 seconds in the microwave), mix it with coconut milk at room temperature.

Whisk the cream

Coconut-gelatin mixture and pour into the whipped cream and

Gently stir until smooth.

Pineapples cut into small pieces, dry with kitchen paper towel

Add them to the mousse

To assemble the cake I used a bucket of ice cream. It must be pre-cover with cling film or package insert of the appropriate size. The volume of the bucket 1 litre

First, the walls of the shape of a trapezoid stacked on the bottom lay a small circle.

The remaining cake cut into small pieces.

Then everything is simple and easy layer mousse with pineapple, layer of biscuit pieces

To finish the striping on top of mousse and lay a circle of biscuit. Put into the refrigerator for 4-6 hours, preferably overnight.

On the stove put warm water with sugar for meringue.

At this time, start to whisk the egg whites

When the syrup reaches 118 degrees

A thin stream pour into the whites while continuing to whisk

The mixture should be white, glossy

Well, and came to decorating. I hope I'm not really tired of the detailed description of the preparation. So, get the cake out of the fridge, release him from the pack/film.

Put meringue in a pastry bag, I have no tips, just the tip for her. Otkryvaem the likeness of a pineapple rind

Here's a "hedgehog" so

Now the most difficult, at least for me - need a cake to "burn". I have used gas cans for plates and a special nozzle. As I did, of course, no photo (so a little apartment not burned), but there is a result. By the way, the second cake understand how to do it more cleanly, beautifully and safely.

Chocolate melt in a water bath

Teaspoon to "draw" on the foil "leaves" of the pineapple. Put into the refrigerator for 30-40 minutes. On the second cake I had to quickly, I stowed in the freezer for 10 minutes. Then gently separate the leaves from the foil and to form the tip "pineapple"

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