Tropical Style Pineapple Chocolate Crispy Box Cake

Name: Tropical Style Pineapple Chocolate Crispy Box Cake
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Digestive Biscuits; 100g Light cream; 200g Coconut milk; 6g Gelatine Tablets; 80g White chocolate; Some pineapple; 30g butter; 20g Caster sugar; 1 tablespoon Coconut wine; Some maltose; 30g Corn oil; Some Coconut

by Yinghan's fast kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Hello, I’m Yinghan. Recently, I bought a lot of pineapples from a certain treasure. When I chose them, I looked at the evaluation and I didn’t know whether they were true or false. I just hit the big luck and chose three of them. I bought three boxes of different varieties from different origins, each box You know that ten catties of pineapple is a fruit that can be eaten from maturity to bad, but it is very fast. So eating pineapple in a different way starts to make canned syrup with a little sour, and eat the sweet one fresh, and also make it. Into dried pineapple...
But how can I be willing to eat so ordinary~
So I designed a pineapple-flavored bake-free box mousse that does not require an oven. When the finished product comes out, I will be floating! ! !
Inspired by a delicious tropical cocktail called Piaoxiang Coconut, it is an alcoholic drink combining coconut and pineapple. It is sweet and fragrant. You can drink it all in one if you don’t like to drink, it’s super delicious~
Before the design, I was worried, but after I tasted it, it was still very successful~ So I arranged it for you, don't complain that you can't make cakes without an oven, such a beautiful box cake, you deserve it!

Tropical Style Pineapple Chocolate Crispy Box Cake

1. Crush 60g digestive biscuits, add 30g melted butter and mix well

Tropical Style Pineapple Chocolate Crispy Box Cake recipe

2. Put it in a box, flatten and compact it, and put it in the refrigerator for storage

3. 100g whipped cream and 20g fine sugar, beat to 60% and set aside

4. Heat 200g coconut milk into 3g gelatin slices melted in water and stir until completely melted

5. Sift into the whipped cream

6. Add another spoonful of coconut wine, and it doesn’t affect the mixing evenly.
ps: After finishing this coconut mousse layer, the experience summarized is that you can increase the amount of whipped cream, so that the creamy texture of the mousse layer will be more dense

7. After cooling, pour it on the biscuit layer and put it in the refrigerator to condense

8. Cut the pineapple into small pieces, add a small amount of water and boil it to soften it into a grainy puree

9. Add maltose and cook until thick

10. Turn off the heat and let cool, add 3g of soaked gelatin slices and stir until the gelatin slices are completely melted

11. After cooling, put it on the coconut layer and freeze it in the refrigerator until hard
ps: Why do you want to freeze it? Because the next step is to pour the white crispy shell, the lower the temperature, the quicker the white Qiao will condense!

12. Add 80g Bai Qiao to 15g corn oil and heat until completely melted
PS: Of course, it can also be melted directly without adding corn oil. The white cake with corn oil is easier to melt and the crunchy shell will be more brittle

13. Sprinkle a layer of dried coconut on the frozen cake, quickly pour the melted white cake and sprinkle some coconut on the surface of the white cake

14. Add some dried pineapple to decorate after the chocolate crust is condensed, it is perfect~

15. How about the finished product and my drawing is God restore

16. I’m sorry~ I’m too greedy. I’m too greedy. The crunchy shell is a bit thick. It’s not very easy to dig. You can learn from experience and make it thinner.

17. One bite down, the taste is very rich and layered, the surface of the coconut paste is very similar to the feeling of the Raphael white ball coconut paste!