HEALTHY PINA COLADA CAKE (SUGAR FREE)

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)

Instructions

Step 1

The following calculations are for a 14 cm (5.5 inch) cake.

Step 2

1. Preheat your oven to 175°C (347°F).

Step 3

2. To prepare the biscuit: in a mixing bowl, whip 3 eggs until they form a light foam. Gradually add 45 grams (1.59 ounces) of sweetener and continue whisking until the mixture is fluffy and glossy TIP: Room temperature eggs will whip more easily and incorporate more air.

Step 4

3. Sift 30 grams (1.06 ounces) of almond flour and 10 grams (0.35 ounces) of corn starch into the egg mixture. Gently fold in the dry ingredients using a silicone spatula, being careful not to over-mix. Pour in 15 grams (0.53 ounces) of melted coconut butter and stir until just combined.

Step 5

4. Pour the batter into a prepared mold and bake for about 40 minutes. To check if it’s done, insert a toothpick into the center of the cake; it should come out clean and free from any batter.

Step 6

5. Once baked, let the sponge cake cool upside down on a wire rack. Wrap it in plastic wrap and refrigerate for at least 6 hours TIP: Chilling makes the cake more stable for slicing and layering.

Step 7

6. For the pineapple mousse: in a small bowl, mix 8 grams (0.28 ounces) of gelatin with cold water and let it soak for about 10 minutes.

Step 8

7. Heat 120 grams (4.25 ounces) of pineapple puree to 60°C (140°F) and dissolve the soaked gelatin in it. Blend in 70 grams (2.45 ounces) of soft cottage cheese, 6 grams (0.21 ounces) of sweetener, and 8 grams (0.28 ounces) of lemon juice. Use a blender or mixer to whip until smooth.

Step 9

8. Pour the mousse mixture into a 10-12 cm (3.9 to 4.7 inch) mold and freeze for 2 hours TIP: Make sure all ingredients are well-blended before freezing to prevent separation.

Step 10

9. For the pineapple confit: again, mix 6 grams (0.21 ounces) of gelatin with cold water and let it sit for 10 minutes.

Step 11

10. Heat 150 grams (5.30 ounces) of pineapple puree until hot, then dissolve the soaked gelatin in it. Add 5 grams (0.18 ounces) of sweetener and 10 grams (0.35 ounces) of lemon juice. Stir until combined.

Step 12

11. Pour the confit into a 10-12 cm (3.9 to 4.7 inch) mold and freeze for 2 hours TIP: Taste the mixture before freezing to adjust the sweetness if needed.

Step 13

12. For the custard: in a blender, blend 400 grams (14.10 ounces) of cottage cheese until smooth.

Step 14

13. Mix in 150 grams (5.30 ounces) of coconut milk and sweetener to taste, then whip with a mixer until smooth and creamy. Transfer the custard to a pastry bag TIP: For a lactose-free version, use 400 grams (14.10 ounces) of thick coconut cream instead of cottage cheese.

Servings

Imagine slicing into this Pineapple Mousse Cake and discovering layers of delightful textures and flavors. You'll want to serve this on a bright, sunny afternoon to complement the tropical vibes of the pineapple, making it the star of your summertime parties or casual gatherings. Pair it with a glass of chilled lemonade or a spritzy white wine to enhance its refreshing character. For an elegant presentation, sprinkle some shredded coconut or fresh pineapple chunks on top. Add a few mint leaves for a pop of color and a hint of herbal freshness. This cake is also a perfect canvas for a light dusting of powdered sugar just before serving, giving it a charming, rustic feel. If you’re serving this cake at a more formal event, consider plate decoration. Drizzle some caramel or fresh pineapple sauce around the slice, and add a few edible flowers to impress your guests. Whether you’re having a picnic, a cozy family dinner, or an elegant soirée, this Pineapple Mousse Cake fits right in.

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.

Variations

To make a gluten-free version of this delightful cake, simply swap out the almond flour for a certified gluten-free flour mix and ensure that your corn starch is also gluten-free. This keeps the cake light and fluffy while adhering to your dietary needs. For a vegan option, replace the eggs in the biscuit with a mixture of flaxseed meal and water (1 tablespoon flaxseed mixed with 3 tablespoons water per egg), let this mixture sit for a few minutes until it thickens. Use agar-agar instead of gelatin in both the mousse and confit. Replace the cottage cheese in the mousse and custard with a plant-based alternative like coconut yogurt or silken tofu, and use coconut milk as directed.

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.