Ingredients
Biscuit
- 3 pc eggs
- 45 grams (1.59 ounces) sweetener
- 30 grams (1.06 ounces) almond flour
- 10 grams (0.35 ounces) corn starch
- 15 grams (0.53 ounces) coconut butter
Pineapple mousse
- 70 grams (2.45 ounces) soft cottage cheese
- 120 grams (4.25 ounces) pineapple puree
- 6 grams (0.21 ounces) sweetener
- 8 grams (0.28 ounces) gelatin
- 8 grams (0.28 ounces) lemon juice
Pineapple confit
- 150 grams (5.30 ounces) pineapple puree
- 6 grams (0.21 ounces) gelatin
- 5 grams (0.18 ounces) sweetener
- 10 grams (0.35 ounces) lemon juice
Custard
- 400 grams (14.10 ounces) cottage cheese
- 150 grams (5.30 ounces) coconut milk
- Sweetener (to taste; approximately 8 grams or 0.28 ounces)
Equipment
- Oven
Ensure it's preheated to the right temperature for even baking. An oven thermometer can assist with accuracy.
- 14-cm Cake Mold
Silicone molds work best for easy release, or use a springform pan lined with parchment paper for hassle-free removal.
- Blender or Mixer
A high-speed blender will make the mousse and custard smooth and creamy. Be sure to scrape down the sides to get all the ingredients well incorporated.
- Silicone Spatula
Crucial for gently folding ingredients together, preserving the airy texture of your biscuit batter.
- Wire Rack
Allows your cake to cool evenly and prevents the bottom from getting soggy.
- Pastry Bag
For a professional finish, use a pastry bag to pipe the custard. If you don’t have one, a resealable plastic bag with the corner snipped off will do.
Instructions
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Servings
Variations
Faq
- Why did my biscuit turn out dense instead of fluffy?
Dense biscuits can result from overmixing the batter. Be sure to fold the flour and other dry ingredients gently with a silicone spatula, just until they are blended.
- How do I know when my cake is done?
A toothpick inserted into the center should come out clean, with no wet batter sticking to it. The top should also be golden brown.
- Why isn't my mousse setting properly?
This can happen if the gelatin wasn't properly dissolved or activated. Make sure to heat it thoroughly and blend well with the other ingredients.
- Can I use fresh pineapple instead of puree?
Yes, but make sure to blend it into a smooth consistency before using. Fresh pineapple can be a bit more watery, so you might need to adjust the amount of gelatin.
- How do I prevent my cake from sticking to the mold?
Using a silicone mold or lining your pan with parchment paper can help. Also, make sure to grease the mold lightly.
- Can I prepare parts of the cake ahead of time?
Absolutely! You can prepare the biscuit and freeze it, and also make the mousse and confit ahead, storing them in the freezer until you're ready to assemble the cake.