Pina Colada Bavarian Cream Cake
This dessert is truly a delight. At first it may seem a little involved, but its fairly simple to make...you just build this dessert a layer at a time from the top down...starting with the pina colada silky mouse, then a layer of pineapple gelee, then more mousse, then the dacquoise which is like a cake. Allow this to set, invert and unmold...the results...a very impressive looking and tasting dessert!!
Pina Colada Mousse:
1 Cup milk
2 ounces sugar
1.5 envelopes gelatin
1 cup whipped cream
1.5 ounces strained pineapple juice
splash malibu rum (optional)
1/2 cup crushed pineapple with juice
2 tbsp malibu rum
3/8 tsp gelatin
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
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.
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.
Whisk egg white to soft peak. Gradually add sugar and meringue powder in 3 sessions and whisk until stiff peaks.
Sieve powedered 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.
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 mould. Sprinkle desiccated coconut around the cake. Serve!