The golden pineapple is fresh and elegant, paired with the white color of cheese, super healing for the heart~

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Recipe

Cake base:Butter 40g / Granulated Sugar 120g /

Eggs 4 / Low-gluten Flour 100g /

Cocoa powder 20g / Water 40g/

Pineapple filling:Pineapple meat 200g /

Granulated Sugar 25g / Cornstarch 3g /

Salt 2g / Honey 10g /

Yogurt Cheese Mousse:Gelatin Powder 6g /

Cream Cheese 340g / Original Yogurt 90g /

Heavy Cream 140g / Powdered Sugar 70g /

Decoration materials: Pineapple meat a little /

Mint leaves / Small peas a little

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Production steps

I. Chocolate Sponge Cake Production

1. Melt butter and water;

2. Pour in cocoa powder and stir evenly;

3. In a separate bowl, beat eggs with granulated sugar;

4. Electric beat eggs (egg beating to "8" character not disappear);

5. Sift in low-gluten flour and stir evenly (stirring method: flip the bottom, the low-gluten flour should not be visible);

6. Line cake pan with parchment paper, pour in cake batter, and flatten;

7. Baking reference: Baking temperature: Top and bottom heat 175°c; Baking time: about 20 minutes; Baking position: bottom layer; Specific baking time. Baking temperature and time depend on the specific oven, only for reference, based on the physical appearance of the color;

II. Pineapple Fruit Filling Production

1. Cut pineapple into small granules, pour into a saucepan;

2. Add granulated sugar and salt and boil until water is released;

3. Add cornstarch, cook over low heat until viscous (stir until translucent and bubbly);

4. Pour in honey and stir until cool;

5. Cool pineapple filling and pour into mousse cups (4-inch or 12cm diameter), press flat and freeze for 30 minutes (mousse cup bottom and waist wrapped in plastic wrap).

III. Yogurt Cheese Mousse Production

1. Use 36g of cold water to hydrate gelatin powder (gelatin powder: water = 1:6);

2. Beat cream cheese until smooth;

3. Pour in powdered sugar and continue to beat until smooth;

4. Pour in original yogurt and beat until smooth;

5. Whip heavy cream (state is 6 points) and pour into cheese cream and beat until smooth;

6. Take out the frozen pineapple filling, pour in a layer of yogurt cheese mousse paste, shake flat and put in a cold oven for 1 hour;

7. The remaining yogurt cheese mousse paste is divided into two parts, one part adds yellow food coloring (pumpkin powder) and stirs until smooth, the other part is reserved;

IV. Cake Assembly

1. Take a 6-inch chocolate sponge cake as the cake base;

2. Pour in a layer of yellow yogurt cheese paste and refrigerate for 30 minutes (un-poured yellow mousse paste, stir every little while, place mousse paste to solidify);

3. Take out the pineapple filling, remove the plastic wrap, place the cake center out of shape;

4. Pour the remaining yellow yogurt cheese mousse paste all in the cake, shake flat and refrigerate for 30 minutes;

5. Wait for the cake to solidify, pour in the previously remaining yogurt cheese paste, smooth and refrigerate for 2 hours then put in pineapple slices.

V. Pineapple Texture Production

1. Take out the cake and prepare for demolding (use a hair dryer to blow the mousse cup waist or use a warm towel to wrap, put a cake base on the turntable);

2. Put a little mint leaves for decoration;

3. Use a flat scraper to draw diamond-shaped lines diagonally, each diamond-shaped line is the same size;

4. Awesome! Yogurt Cheese Cake is finished!!!

I urge you to make it as soon as possible, it's so delicious