Ingredients
200 g pineapple juice, 300 g whipping cream, 45 g pineapple jam, 1 almond sponge cake base.
Seasonings
50 g white sugar, 100 g water, 20 g gelatin.
Steps
1. Slice the 6-inch almond cake base evenly into 4 layers; prepare the pineapple jam by mixing it with 45 g (about 3 tablespoons) of water and 5 g of gelatin to make a jelly, then set aside.
2. Place the pineapple juice and granulated sugar in a stainless steel pot, heat on an induction cooktop until the sugar dissolves and reaches 60°C (140°F), then add the melted gelatin and fold in the whipped cream that has been beaten to soft peaks.
3. Take an 8-inch cake ring mold, place one layer of cake base inside, brush with a layer of sugar syrup, pour the pineapple jelly mixture in until it reaches halfway up the mold, then pour in the mousse, and refrigerate for 3 hours until set.