Name: Pineapple and Lucuma Mousse Cake
Prep time: 45 min
Yield: 20
Ingredients: 9 eggs, white, for the white sponge cake; 10 tablespoons sugar, for the white sponge cake; 25 tablespoons flour, for the white sponge cake; 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

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.

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Pineapple and Lucuma Mousse Cake

Ingredients

Preparation

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