INGREDIENTS:
For sponge cake:
Flour - 200 g
Baking Powder - 7 g
Soda - 5 g
Eggs - 110 g
Sugar - 170 g
Vegetable oil - 100 g
Kefir - 170 g
Vanilla extract - 1 tsp.
Walnut - 80 g
FOR SOUR CREAM MOUSSE :
Yolks - 100 g
Sugar - 180 g
Water - 55 ml
Sour cream 30% - 350 g
Curd cheese - 350 g
Gelatin - 15 g
Water (for dissolving gelatin) - 90 ml
Pineapple - 200 g
Yolks - 100 g
Sugar - 180 g
Water - 55 ml
Sour cream 30% - 350 g
Curd cheese - 350 g
Gelatin - 15 g
Water (for dissolving gelatin) - 90 ml
Pineapple - 200 g
PREPARATION :
1. Sponge cake: mix dry ingredients (flour, baking powder, soda).
2. Beat eggs with sugar into white foam.
3. Enter kefir and vegetable oil, vanilla extract into the egg mixture, beat.
4. Add the dry mixture to the liquid and beat.
5. Pour 250 grams of dough into a form with a diameter of 22 cm, add chopped walnuts to the remaining dough, pour into a form. Need to bake in two forms. In one form - sponge cake, which will serve as the basis for the cake. In another form - a sponge cake with walnuts. Bake at 170 ºС until dry toothpicks. Wrap the finished cakes in cling film and leave in the refrigerator for 2-3 hours, you can overnight.
6. Cut the sponge cake into cubes. Cut a circle with a diameter of 20 cm from the second cake. Cut the pineapple into pieces. Metal ring with a diameter of 20 cm on each side of the fade acetate film. After all the preparatory work is completed, you can proceed to the preparation of mousse.
7. Mousse: soak gelatin in water. Prepare the sauce pate-bom: put the yolks whip until the white foam. While the yolks are beaten, bring the sugar with water to 118 ºС and inject a thin stream into the yolks, beating constantly.
8. Gelatin in a microwave heat to 50–60 ºС (approximately 20 seconds) and add to beating yolks. Leave to cool.
9. Sour cream whipped. It is important that sour cream be 30%. First, the sour cream will become liquid, you need to continue to beat until light air consistency. Then add curd cheese and whip with sour cream. Cool down to 35–40 ºС sauce pate-bom gently with a spatula to mix in a cream-cheese mixture.
10. Assembly: put the ring on the substrate, put the cut out cake on the bottom of the ring. Pour a layer of mousse on top, put a layer of biscuit cubes, pineapple slices, pour mousse again, etc.
11. Leave a little mousse, then pour the cubes in an even layer on top. Let the mousse harden at room temperature - this way the mousse will penetrate into the pores of the biscuit and soak it better. After 30 minutes you can clean the cake in the fridge. When the cake hardens, remove the ring, film and decorate as desired.
The author of the recipe: Anastasia Root
