4 large eggs
2/3 cup all-purpose flour
1 cup heavy cream or unsalted butter, softened
For the Pineapple Mousse:
1 envelope of unflavored gelatin
2 tablespoons cold water
1/2 cup pineapple juice concentrate (from a can)
5 tablespoons granulated sugar
1 cup whipped cream, chilled
For the Glaze:
1/4 cup pineapple juice concentrate (from a can)
1 1/4 cups cold water
4 tablespoons all-purpose flour
4 tablespoons cornstarch dissolved in 2 tablespoons cold water
4 large eggs
2/3 cup all-purpose flour
1 cup heavy cream or unsalted butter, softened
For the Pineapple Mousse:
1 envelope of unflavored gelatin
2 tablespoons cold water
1/2 cup pineapple juice concentrate (from a can)
5 tablespoons granulated sugar
1 cup whipped cream, chilled
For the Glaze:
1/4 cup pineapple juice concentrate (from a can)
1 1/4 cups cold water
4 tablespoons all-purpose flour
4 tablespoons cornstarch dissolved in 2 tablespoons cold water
Prepare this recipe ahead of time
Bake at a moderate temperature (180°C)
Grease a springform pan, 20 cm in diameter
Mix the eggs with the sugar and let it sit in a warm place until the sugar dissolves
Pour into a large bowl
Beat with an electric mixer until tripled in volume
Sift the flour over the eggs and mix well
Add the softened butter
Dump the mixture into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean
Let cool in the pan for 15 minutes
Remove from the pan and let cool completely
Makes the Mousse: Sprinkle the gelatin over cold water in a medium bowl
Heat the pineapple juice and sugar in a small saucepan, stirring constantly until the sugar dissolves
Bring to a boil, then remove from heat
Pour over the gelatin mixture and stir until dissolved
Place over a bowl of ice-cold water and let it cool without thickening too much, stirring frequently
Beat the heavy cream in soft peaks (or use canned whipped cream)
Add the pineapple juice slowly to the mousse mixture
Cut the cake in half
Place one half on a clean springform pan
Spread the mousse over the top
Cover with the second half, smoothing the surface
Freeze for at least 1 day
Makes the Glaze: Heat the pineapple juice, water, and sugar in a saucepan until the sugar dissolves
Add the cornstarch mixture and bring to a boil, stirring constantly
Remove from heat and let cool slightly while still stirring frequently
Dump the glaze over the cake and smooth the surface
Chill in the refrigerator
Serve at room temperature
Serves 12 portions.
