Tropicana Dessert Recipe for Effortless Delight

In a bowl, combine the cake flour and granulated sugar. Mix well to ensure there are no lumps.

Add the softened unsalted butter and mix until it resembles a crumbly mixture. Then, add in the eggs one by one along with the vanilla extract, mixing thoroughly after each addition.

Pour the batter into a prepared baking pan and bake at 180°C (350°F) for approximately 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is cooling, start preparing the mousse. First, soak the gelatin powder in water for about 5 minutes until it blooms.

In a blender, puree the fresh tropical fruits until smooth. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the fruit puree into the whipped cream, being careful not to deflate it.

Finally, melt the bloomed gelatin and mix it into the fruit and cream mixture, ensuring it is well combined.

Once the cake has completely cooled, cut it into even layers. Place the first layer on a serving plate.

Spread a generous layer of the tropical mousse over the cake layer, smoothing it out evenly. Add another layer of cake on top and repeat the process until all layers are used, finishing with the mousse on top.

Chill the assembled dessert in the refrigerator for at least 2 hours before serving to allow the mousse to set properly.

After chilling, decorate the top with any additional fresh fruits or garnishes of your choice. Slice into portions and serve chilled.

This delightful Tropicana dessert is sure to impress your guests and leave them wanting more!