3 teaspoons baking powder, for the white sponge cake
18 grams powdered gelatin, for the pineapple mousse
350 grams canned pineapple, (or a large jar of canned pineapple), for the pineapple mousse
400 centiliters whipping cream, for the pineapple mousse
200 centiliters whipping cream, for the lucuma cream
1 tablespoon lucuma puree, or more than 1 tablespoon (this depends on individual taste since the pulp, besides giving a lot of flavor, also sweetens a lot)
6 grams powdered gelatin, for the lucuma cream
200 grams icing sugar, for the lucuma cream
dulce de leche, or cajeta (dulce de leche)
Preparation
45 mins
0 mins
Medium
To make the sponge cake: (preheat the oven to high heat)
Prepare the mold.
Put butter at the base, cover with a circle of parchment paper the size of the mold, cover with butter and flour, removing excess.
Beat the egg yolks mixed with 5 tablespoons of sugar.
Beat the egg whites until stiff peaks form, add the remaining 5 tablespoons of sugar and continue beating until it becomes a more solid consistency and no sugar granules remain.
Incorporate the 25 tablespoons of sifted flour and the baking powder, mixing with a wooden spoon to add more air.
Place in the preheated oven on high for 5 to 10 minutes and then reduce the heat to medium for 20 to 25 minutes... this depends on your oven since not all indicate temperature degrees, but once half an hour has passed since placing the mold, you can open the oven and check if it needs more baking by inserting a wooden skewer (if it comes out dry and without residue, it is ready).
The assembly of the cake will be done in the same mold that we previously washed and dried that we used to bake the sponge cake.
Once the sponge cake is cool, proceed to cut it in half, soak the sponge cake with syrup or some of the pineapple juice. Spread a very thin layer of dulce de leche; we only want it to add a slight flavor of dulce de leche, not to be the main flavor.
To make the lucuma mousse:
dissolve the gelatin in previously boiled water (about 1 small cup of tea. It should remain liquid, not like paste). Let it cool for a moment.
Whip the cream until it doubles in volume, takes consistency but before it can hold a shape, add the dissolved gelatin through a strainer, continue beating and incorporate the lucuma pulp.
Fill the sponge cake over the dulce de leche we spread earlier.
Cover the sponge cake, soaking the top with what we chose for this purpose, and add dulce de leche, also a small amount or to taste.
For the pineapple mousse:
cut 4 slices of pineapple into quarters and place them evenly spaced around the edges of the sponge cake as shown in the image.
Blend the remaining pineapple and set aside, just the pineapple without the juice.
Sprinkle the gelatin over the pineapple juice to hydrate for 5 minutes in a small pot, then cook over medium heat until the gelatin is completely dissolved and without lumps or with as few as possible.
Whip the cream until it doubles in volume and thickens but before it can hold a shape, add the powdered sugar; if you want it sweeter, you can add more.
Strain the pineapple juice into the pineapple puree made earlier, stir, and incorporate into the cream while beating with the mixer.
Cover the sponge cake with this mixture, ensuring an even incorporation, preferably smooth on top.
Refrigerate for about 1 hour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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