Pineapple Mousse Cake

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I have been searching high and low for a good pineapple cake recipe for a long time now, only to be disappointed each time. I sure found some very interesting recipes using anywhere from a truckload of ingredients to just two ingredients. The recipes I tried were either not pineapply (that’s a word, right?) enough for me or turned out gummy and mushy. I did not try the 2-ingredients pineapple cake which uses just an Angel food cake mix and a can of crushed pineapples. It is said to yield a surprisingly yummy cake in spite of just the 2 ingredients. Have any of you tried that particular recipe? If you are interested, you can find the recipe here.

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Anyway, once I was done experimenting, I decided to just convert a fabulous yellow cake into a pineapple cake by adding crushed pineapples and juice to it, and then amp it up by smothering on a luscious pineapple mousse on top. I was happy with the results….it is very tender and moist, and has a bite from the crushed pineapples. The pineapple mousse couldn’t be easier; just some heavy cream, vanilla pudding mix and pineapple jello mix, and you have a delectable pudding-like mousse that you can eat by the spoonful. Find its strawberry variation here.

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Pineapple Mousse Cake

Yellow cake recipe: Bakepedia by Dede Wilson, altered.

Ingredients:

2¾ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces

1⅔ cups sugar

2 teaspoons vanilla extract

4 large eggs, at room temperature

2/3 cup whole milk, at room temperature

1/3 cup pineapple juice drained from the crushed pineapples

1 (8 oz) can of crushed pineapples, well drained

Method:

Position the rack in the center of your oven. Preheat to 350˚ F. Coat the inside of a 9-inch by 13-inch pan, line bottom with parchment, then spray parchment.

Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.

Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternating with the milk first and then the juice. Begin and end with the flour mixture and beat briefly until smooth. Fold in the crushed pineapples by hand. Pour batter into the prepared pan.

Bake for about 25 to 30 minutes or until a toothpick shows a few moist crumbs. The cake will have begun to come away from the sides of the pan. Cool on rack for 10 minutes. Unmold, peel off parchment, and place directly on rack to cool completely.

Pineapple Mousse:

1 cup heavy cream

2 tbsp instant vanilla pudding mix

2 tbsp pineapple jello mix

Mix the ingredients together and whip until soft peaks form.

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Mango Yogurt Mousse

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For me there is no other fruit that evokes the feeling of summer more than a ripe, golden, juicy mango. In my mother tongue, Malayalam, mango is called Mambazham or Maanga. Back in India, as a child, the mango season would be in full swing during our long summer vacations, when we were free and could do as we pleased; no studies, no homework, just playing, roaming around with cousins and friends, eating and sleeping. Sigh! Those were the days. The trees in our backyard and neighbourhood would be filled with mangoes, the fruit and vegetable shops filled with different varieties of mangoes — Neelam, Alphonso, Malgoa, Banganappalli, Priyoor, Karpooram, just to name a few.  And that heady, sweet smell of ripe mangoes…ooh, makes my mouth water just thinking about it.

Our favorite way of eating a mango was just biting off the peel and devouring the sugar-sweet, golden-yellow flesh inside, leaving a very sad and famished-looking pit with not even a trace of yellow on it 🙂 Various dishes were also made with the mangoes; the raw ones used for pickling and curries, and the ripe ones used to make desserts and other sweet treats. The mango, rightfully called the ” King of Fruits ” is high in vitamins A, C and E, and an excellent source of fiber and iron. It is known to fight cancer, keep cholesterol in check, improve digestion and is also good for your eyes, skin and hair.

 

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This mousse is very light, sweet, and airy with a pleasant, silky smooth texture. You could use canned mango puree or freshly pureed mango, whichever you have on hand. It is easy to prepare and makes for a gorgeous dessert for your next party. Although the recipe says 4 servings, I easily got almost 7 servings out of it.

 

Mango Yogurt Mousse

Recipe source: The Best of Gourmet, 1992 Edition

Ingredients:

1 envelope ( 1 tbsp.) unflavored gelatin

1/4 cup cold water

2 cups mango puree

1/3 cup sugar

1/2 tsp vanilla extract

1 cup plain yogurt

1 cup well-chilled heavy cream

Method:

In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 min. Heat the mixture over low heat, stirring, until the gelatin is dissolved.

In a blender blend together the mango puree, the sugar, and the vanilla. Add the gelatin mixture and blend well.

Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly. Transfer to individual dessert bowls/ glasses.

Chill the mousses for at least 4 hours or overnight. Garnish with mango slices.

Enjoy!