Pina Colada Bavarian Cream Cake

By carvalhohm

Ingredients

• Pina Colada Mousse:
• 1 Cup milk
• 2 ounces sugar
• 1.5 envelopes gelatin
• 1 egg
• 1 cup whipped cream
• 1.5 ounces strained pineapple juice
• splash malibu rum (optional)
• Pineapple Gelee:
• 1/2 cup crushed pineapple with juice
• 2 tbsp malibu rum
• 3/8 tsp gelatin
• Dacquoise:
• 3 egg whites
• 6 teaspoons caster sugar
• 1/2 teaspoon meringue powder
• 1 1/2 Tablespoons ground almond
• 1/3 cup powdered sugar
• 3 teaspoons cake flour

Preparation

Step 1

Cooking Process:
Pina Colada Mousse:
Mix sugar and gelatin. Set aside.
Heat up the milk until just before getting into boil. Add sugar and gelatin and stir until dissolved. Lightly beat the egg and temper the egg with the hot milk. Set aside to cool to room temperature. Prepare pina colada mixture with coconut cream, pineapple juice and rum. Add the mixture into the cooled egg mixture. Fold in whipping cream.

Pineapple Gelee:
Reserve 2 tbsp of crushed pineapple juice to dissolve gelatin. Put in microwave for 8 seconds or until it dissolves. Add gelatin into the rest of the pineapple and refrigerate in a ring mould.

Dacquoise:
Whisk egg white to soft peak. Gradually add sugar and meringue powder in 3 sessions and whisk until stiff peaks.

Sieve powdered sugar, almond and cake flour and fold into the egg whites.
Pipe mixture into two 6 inch round cake pans. Bake in 350F and bake for 20 mins.

Assembly:
Wrap a 6 inch ring mould with cling wrap. Put the ring upside down.
Pour 1/3 of the mousse into the prepared ring mould and refrigerate until set.
Lightly slide the pineapple gelee onto the mousse. Pour the rest of the mousse on top.

Trim the dacquoise into a size slightly smaller than the ring mould. Put the dacquoise upside down and slightly push until the mousse mixture comes flush with the top of dacquoise. Keep refrigerated
.
Release the cake from the mold. Sprinkle desiccated coconut around the cake. Serve!