Biscuit birthday cake - with mousse, pineapple coulis and marble glaze

Author : Helen678 06/05/2017

I really liked the Alain Ducasse cake recipe and I decided to cook it for such a wonderful holiday as a birthday. I tried to convey the entire recipe and all the recommendations from Alain Ducasse exactly. His recipe is used in the main cake, and the cake in the form of a decoration on top is my revision. The biscuit birthday cake turned out to be deliciously airy and with an indescribable transition of taste sensations from coffee to pineapple and vanilla. This dessert is worth the effort. Although the cake is not easy to make, my detailed recipe with step-by-step photos will help you make the same for your family's birthday.

We need for the cake:

one serving of white and dark chocolate glazing ;
1 serving of royalty .

Biscuit - I:

1 chicken egg (large D-0);
45 grams of granulated sugar + 1/3 teaspoon of vanilla extract;
30 grams of wheat flour (highest grade);
15 grams of cocoa powder;
15 grams of sweet cream butter 72%.

Biscuit - II;

1 chicken egg (large D-0);
45 grams of granulated sugar + 1/3 teaspoon of vanilla extract;
45 grams of wheat flour (highest grade);
15 grams of sweet cream butter 72%.

Biscuit - III;

1 chicken egg (large D-0);
45 grams of granulated sugar + 1/3 teaspoon of vanilla extract;
50 grams of wheat flour (highest grade);
20 grams of dark chocolate at least 69%;
10 grams of sweet cream butter 72%.

Pineapple coolie:

1 can (580 grams) canned pineapple
35 ml fresh lemon juice;
500 ml of drinking water;
20 grams of gelatin + 120 ml of water;
220 grams of sugar.

Butter cream:

1 can (250 grams) mascarpone cream cheese:
220 grams of white chocolate;
180 grams of 33% cream + 10 grams of vanilla sugar.

Cream and coffee mousse:

4 pieces of chicken yolks (D-0);
270 grams of white sugar;
4 proteins (D-0);
15 grams of instant gelatin + 60 ml of water;
80 grams of white chocolate;
600 ml 33% cream;
3 tablespoons of water + 150 grams of sugar (for meringue);
40 ml of milk + 2.5 teaspoons of instant coffee + 1 teaspoon of sugar.

Coffee impregnation for cakes:

100 ml of water;
3 teaspoons of instant coffee;
60 grams of sugar.

How to make a sponge cake for a birthday

Pineapple coolie

We start cooking by soaking the gelatin. Then, pour sugar into the ladle, fill it with water and send it to the fire. In the meantime, open a jar of pineapple and decant all the liquid. She won't be of any use to us. As soon as the syrup boils, dip half a serving of pineapple pieces into it, pour in the lemon juice and cook with an active boil for 2 minutes. Then, with an immersion blender, grind the pineapples until a pureed mass is obtained. Hold the blender vertically so as not to splatter the hot mixture. Return the pureed mixture to the fire, add the rest of the pineapple pieces and boil for another two minutes. Cool the whole mass to a temperature of 70 degrees and introduce the swollen gelatin. Stir until the gelatin is completely dissolved.

Cooking Pineapple Coolie

We wrap the form in which the pineapple coolie will solidify with a film, place it on the board and pour the prepared mixture. Put in the freezer until completely frozen. The size of my form is 21 cm by 23 cm.

Pineapple coolie before freezing

We turn on the mode for the oven 180 degrees, when baking at an average level. We have three biscuits, we will bake them in turn.

How to bake a sponge cake for a birthday cake

Biscuit - I. Melt the butter and leave it to cool. We combine the yolk with vanilla and sugar, grind until a white color appears at the yolk and the sugar is completely dissolved. Mix flour with cocoa and sift directly into the yolk mass. We beat.

Cooking biscuit dough

Then, add the cooled butter and mix the dough with a spatula. In a separate bowl, beat the protein with the addition of salt on the tip of a knife until medium peaks. With a spatula, fold the egg whites into the batter. It turns out here is such a ready-made biscuit dough.

Cooked biscuit dough with cocoa

On parchment, we level it to a height of no more than 5-6 mm. Bake for 7-9 minutes.

Biscuit before baking

Here is such a chocolate biscuit - I turned out.

Biscuit - I

Biscuit - II. This cake is prepared in the same way as the previous one. The only difference is that here you do not need to add cocoa to the flour. We just use one flour without additives and get a white biscuit like in the photo.

Biscuit - II

Biscuit - III. The third cake is no exception and, like the first two, is prepared in the same way. There is only one change here. We do not use cocoa. Melt the chocolate and combine it with butter at the very beginning of cooking. And the rest we do everything, as described in the preparation of the biscuit - I. After baking, we get such a cake.

Biscuit - III

I cut out each cake 20 cm by 20 cm in size. We cover the working part of the board with a film, set the form with a biscuit - I. Then we prepare coffee impregnation. Combine all ingredients in a saucepan and bring to a boil. Abundantly soak the cake.

We impregnate the cake

How to make buttercream cake

Melt white chocolate. We take mascarpone (cheese should be at room temperature) and beat it for half a minute with a mixer. Then, add the melted white chocolate and beat them until a single consistency is obtained.

In a separate bowl, beat cream with vanilla sugar until fluffy. Using a hand whisk or spatula, fold the cream into the chocolate mixture. We divide it into two halves. We cover the biscuit with the first half - I. We take out the frozen pineapple coolie and cut it out a little smaller than the biscuit (19 cm x 19 cm). We place the coolie in the cream, press lightly to drown it a little in the cream.

Pineapple coolie in cream

Then cover the coolies with the second part of the butter cream with mascarpone.

Cake with cream and coolies

We put the biscuit - III, soak it with coffee syrup and put it in the freezer. I took the photo without the last biscuit layer, but this, I hope, will not complicate your understanding of the recipe. 🙂

How to make cream and coffee mousse for a cake

As always, we start by soaking the gelatin.

Next, pour milk into a saucepan, add coffee with sugar and boil for one minute. Let it cool completely and put it in the refrigerator.

Now let's prepare the meringue. First, place the proteins in a bowl and prepare the mixer. Pour sugar into a saucepan and add water. Cook the caramel until it starts to brown. That is, the light color of the contents will turn into caramel and the mass will no longer look like water. This usually occurs at a temperature of 118 to 121 degrees.

Cooking meringue caramel

As soon as you notice the first color changes in caramel, we immediately begin to beat the egg whites until fluffy. Then, without stopping beating, pour hot caramel in a thin stream. Whip the meringue until nice and firm peaks, as shown in the photo.

Finished meringue

Now, take the yolks and sugar, mix them in a saucepan and put on medium (closer to low) fire. With constant stirring with a whisk, we achieve a slight thickening. Yolks should resemble sour cream. Let them cool to a temperature of 80 degrees and introduce gelatin, mix and cool to 37-40 degrees.