Sponge-yoghurt cake with pineapple mousse and velor coating

Today I prepared a very fragrant, or to be more precise, curd-yoghurt cake with sponge cakes and pineapple mousse. This is not a simple recipe at first glance, but I tried to describe in great detail and show each stage step by step in the photo so that you can also prepare the same velor cake with pineapple mousse.

Velor Cake Ingredients:

• 1 serving of chocolate velor + red food coloring;
• 1 fluffy butter biscuit.

For impregnation of cakes:

• 70 grams of pineapple puree;
• 30 ml lemon juice;
• 40 ml of drinking water;
• 40 grams of granulated sugar.

For curd cream:

• 190 grams of soft sweet cream butter 82%;
• 250 grams (1 can) Ricotta curd cheese 40%;
• 140 grams of powdered sugar with 5 grams of vanillin.

For the yoghurt pineapple mousse:

• 250 ml pineapple yogurt (at least 2%);
• 220 ml 33% -35% chilled cream;
• 70 grams of egg white;
• 140 grams of cane sugar (or powdered sugar);
• 160 grams of pineapple puree;
• 20 grams of powdered or sheet gelatin + 100 ml of water.

How to make velor coated yogurt cake

We start preparing our cake with a magnificent biscuit. I do this a day before collecting and kneading the cake. You can find more details on the preparation of the biscuit by clicking on the link in the ingredients. We unfold the finished biscuit from the film and cut into cakes.

Set the cakes aside for now and prepare the curd cream.

How to make cream cheese ricotta

Mix soft butter with powdered sugar and vanilla in one deep bowl. Beat on medium speed until butter and powder are combined and slightly fluffy. Then add ricotta cream cheese. Continue whisking until a smooth cream is formed. There is an important point to be noted here. When you open a jar of cheese, condensation accumulates under the film. It definitely needs to be drained. If it gets into the total mass, then the cream may be cut off.

We leave the curd cream on the table and prepare the pineapple impregnation.

How to make pineapple cake frosting

To do this, in a ladle we combine all the ingredients necessary for cooking and boil for about two minutes.

We cover the board on which we will collect the cake with cling film. We place the first biscuit cake on the center of the board, tightly place the confectionery ring on it and soak the cake with the finished impregnation.

Then, divide the curd cream into two halves. Lubricate the first cake with half of the cream. We put the second cake, soak it with pineapple soak, and then grease it with the second part of the curd cream.

Now, lay the third cake and soak it with the remaining pineapple soak. Partially assembled yogurt cake can be stored in the refrigerator for a while.

While the cake is chilling in the fridge, prepare the mousse.

How to make cake mousse

First, let's soak the gelatin. Then, put pineapple puree, cane sugar (or powdered sugar) in a saucepan and bring to a boil over low heat. We give quite a bit of time to boil the puree so that the sugar is completely dispersed, and remove from heat. When the temperature of the pineapple puree has reached 80 degrees, gelatin can be introduced. Stir the mass until the gelatin is completely dissolved. Leave the pineapple mousse to cool on the table. Just stir occasionally with a spoon.

The next step is to beat the egg whites. We need stable peaks, as in the photo.

Using a spatula, combine the proteins and pineapple yogurt until smooth.

Then whip the chilled cream (!) to soft peaks. We combine it with the yogurt mass with a spatula. The last in turn, we introduce pineapple puree with gelatin and quickly mix everything with a whisk. The finished mousse should have a light jelly-like consistency.

Now we take the cake out of the refrigerator, remove the ring and increase its diameter by two centimeters. We put a confectionery film inside the ring. Using a pastry bag, fill the space between the cake and the ring, and then cover the top of the cake. It is necessary to knock the board with the cake on the table so that the mousse completely fills the entire space. We remove the cottage cheese and yogurt cake in the freezer for at least 5 hours. Before the next step, the cake must be well frozen. The next photo shows a cake that has stood in the freezer all night and already without a ring.

We remove the confectionery tape and begin to iron all surfaces with a hot spatula to trim all the errors.

This is how our pineapple mousse yoghurt sponge cake looks now and it is ready for chocolate velour.

While preparing velor for the cake , it can be returned to the freezer. Once everything is ready, take out the cake and start veloring it.

As soon as we have finished applying the velor coating, we immediately transfer the cake to the cake stand. It can be left in this form (the velor coating is beautiful in itself), or you can decorate it. I applied stripes, set the white chocolate flower and petals.

Now we send the yogurt cake with velor to the refrigerator for 4 hours so that it defrosts evenly.

It's time for a tasting. And here is the long-awaited piece of not simple, but very tasty dessert.