Finally had the macha coco cocktail which is made of macha, malibu, milk and topped with a dollop of whipping cream. Never thought that macha tastes good with coconut malibu. Maybe I will make a cake using the combination.
So for this special day I made a pina colada mousse cake. I always like the taste of pina colada but had never made a cake out of it. I have looked online in search of recipes, or recipes of similar parts so I can combine, but it's not easy! I ended up experimenting on my own. To my surprise the result is not bad for a first timer. There is room for improvement but definitely can do this again.
For a 6" cake
Pina Colada Mousse
60g whipped whipping cream
45g strained pineapple juice
5g malibu rum (optional)
- Mix sugar and gelatin. Set aside.
- Heat up the milk until just before getting into boil. Add sugar and gelatin and stir until dissolve.
- 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.
1/2 cup crushed pineapple with juice
2 tbsp malibu rum
3/8 tsp gelatin
- 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.
(From The Sweet Trick by Susumu Koyama)
80g egg white
23g caster sugar
1.5g meringue powder
47g ground almond
47g icing sugar
8g cake flour
- Whisk egg white to soft peak. Gradually add sugar and meringue powder in 3 sessions and whisk until stiff peaks.
- Sieve almond, icing sugar and cake flour and fold into the egg whites.
- Pipe mixture into two 6 inch rounds. 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. Poured 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!