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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):
Print Recipe Pin Recipe
Prep Time 1 hour 40 minutes
Cook Time 30 minutes
Total Time 2 hours 9 minutes
Course Dessert
Cuisine French
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.
Keyword cake, pastry