Curry Mousse Cake with Caramelized Pineapple on Fruit Salad

Chocolate biscuit / decor biscuit

1. In a bowl, whip the almonds, powdered sugar and eggs until thick and creamy. Beat the egg whites with the sugar until stiff. Put a third of the egg whites under the egg mixture and pour the rest of the egg whites on top. Mix the flour with the cocoa and pour over it. Fold in everything carefully but quickly. Stir 1 tablespoon of the mixture into the warm butter and also pull this mixture into the mixture. Spread the dough on a baking sheet lined with baking paper and bake at 180 ° for 8-12 minutes.

Coconut biscuit

1. Mix powdered sugar with almond dust, sieve and add coconut flakes. Mix in the curry as well. Beat egg whites with sugar until stiff and fold in the dry ingredients directly. Bake the dough to 175 degrees for about 15 minutes.

Chocolate mouse

1. Beat the egg yolks in the machine. Boil sugar with water to 120 degrees and let it run into the egg yolk foam. Dissolve the gelatine in the warm saucepan with the rest of the sugar syrup and also let it run into the foam. Continue whipping at medium speed until the mixture has a temperature of 35 degrees. Melt the couverture, mix it with a third of the cream at around 50 degrees, then bring this mixture back to 50 degrees. Fold in the egg yolk foam and cream. Pour into a cake ring and freeze.

Curry mouse

1. Beat the egg yolks in the machine. Boil sugar with pineapple juice and curry to 120 degrees and let it run into the egg yolk foam. Dissolve the gelatine in the warm saucepan with the rest of the sugar syrup and also let it run into the foam. Continue whipping at medium speed until the mixture has a temperature of 35 degrees. Fold in the cream, pour into a cake ring and freeze.

Caramelized pineapple

1. Melt the sugar in a saucepan and brown until it foams slightly, immediately add the pineapple cubes and toss them through. Also add the rum and simmer over medium heat until the liquid has almost completely evaporated and the pineapple is covered in a light layer of syrup.

Chocolate coating

1. In a saucepan, bring the milk to the boil with 115ml water, sugar, cocoa and honey. Finely chop the couverture, pour it into a mixing bowl and add the hot liquid. Let stand for about 2 minutes, then blend with a hand blender until smooth. Finally stir in the rum. If the glaze is too thick, add a little more alcohol or water. Tip: Any leftover glaze will keep for several days in a sealed jar; freezing is also very good.
2. Line a cake ring with a diameter of 28 cm with a decorative sponge cake. Place a chocolate sponge cake in the middle. Cover with the caramelized pineapple, then place the coconut biscuit on top and press lightly. Place the frozen chocolate mouse on top, then place the frozen curry mouse on top. Cover with the warm glaze while the curry mouse is still frozen. Decorate with pineapple chips, browned coconut flakes and curry coconut macaroons.

Fruit salad

1. Peel the pineapple and mango and cut into small pieces, cut the fillets out of the oranges and add to the salad. Catch the juice from the oranges and add them to the fruit salad as well. Grate the ginger and orange peel and cut the mint leaves into small slices, and stir into the salad as well. Season with maple honey.

Serving

1. Sprinkle a glass plate with powdered sugar, cut off a piece of the cake with a hot knife and place it in the center of the plate. Place the fruit salad to the side and decorate with mint leaves.