Cosima – Pineapple & Strawberry Cake with Namelaka, Compote, and Coconut Crunch
A fruity, elegant pineapple and strawberry entremet with creamy namelaka, tangy compote, muscovado sponge, mousse layers, and a coconut crispy base.Cosima is the kind of entremet that brings a spring garden to your dessert plate. This pineapple and strawberry delight is bursting with vibrant flavor and texture—from a silky pineapple namelaka and a tangy compote infused with Timut pepper, to a moist muscovado sponge and airy fruit mousse. A coconut crunch base adds the final contrast for the perfect bite.Finished with a velvet spray and a delicate chocolate flower topper, this cake is both a showpiece and a celebration of flavor. Whether you're hosting a garden brunch or looking for a refined summer dessert, Cosima is a standout that’s worth every step.📝 Introduction (مقدمة بأسلوب بشري):
Servings 12 people
Ingredients
Pineapple Namelaka
- 45 g sweetened pineapple purée
- 45 g milk
- 1.5 gelatin leaves 2.6 g
- 90 g white chocolate
- 100 g cold liquid cream
Pineapple Compote with Timut Pepper
- 60 g diced pineapple
- 60 g diced physalis
- 1 tbsp lime juice
- 150 g sweetened pineapple purée
- 1.5 g Timut pepper crushed & sifted
- 20 g sugar
- 2 gelatin leaves 3.4 g
Pineapple-Muscovado Sponge
- 1 small egg 40 g
- 40 g muscovado sugar
- 50 g fresh pineapple
- 40 g flour
- 1 tsp baking powder
- 10 g almond flour
- 12 g shredded coconut
- 30 g neutral oil rapeseed or sunflower
Coconut Crispy Base
- 50 g shortbread crumbs
- 20 g almond butter
- 40 g white chocolate
- 30 g crêpes dentelle
- 10 g shredded coconut
- Pinch of salt
Pineapple-Strawberry Mousse
- 100 g sweetened pineapple purée
- 80 g unsweetened strawberry purée
- 15 g lime juice
- 40 g sugar
- 6 gelatin leaves 10 g
- 140 g Greek yogurt 10% fat
- 200 g whipping cream
Instructions
Pineapple Namelaka
- Soak gelatin in cold water.
- Heat milk and pineapple purée separately.
- Dissolve gelatin in hot milk, pour over melted white chocolate.
- Blend with stick blender, adding pineapple purée and cold cream gradually.
- Chill in fridge until set.
Pineapple Compote
- Soak gelatin.
- Simmer all ingredients (except gelatin) for 8–10 min.
- Add gelatin, blend briefly (leave some texture).
- Pour into a 16 cm Tortaflex mold. Freeze.
Sponge
- Preheat oven to 180°C.
- Purée pineapple, then drain excess juice.
- Whip egg and muscovado sugar.
- Add dry ingredients, then oil and 40 g puréed pineapple.
- Bake in 18 cm pan for ~17 min. Cool.
- Cut a 16 cm disc from the sponge.
Assemble the Insert
- Once compote is frozen, spread namelaka over it.
- Place sponge disc on top.
- Freeze the full insert until firm.
Coconut Crispy Base
- Melt white chocolate, mix with almond butter.
- Add crushed shortbread, crêpes dentelle, coconut, and salt.
- Roll out between parchment to 3–4 mm.
- Chill and cut a 17 cm disc. Keep chilled/frozen.
Pineapple-Strawberry Mousse
- Soak gelatin.
- Heat purées, lime juice, and sugar gently.
- Add gelatin. Cool to 30°C.
- Mix with yogurt, fold in semi-whipped cream.
Final Assembly
- Fill Pavoni 18/70 mold ¾ full with mousse.
- Insert frozen core (fruit side down).
- Add remaining mousse, then top with coconut crisp.
- Freeze overnight.
Finishing
- Prepare velvet spray (100 g cocoa butter + 100 g white chocolate + color).
- Spray onto frozen cake at 45°C.
- Decorate with chocolate ring, flower, and fresh blossoms.
