Emerald pancho cake with pineapples & sour cream mousse

This cake is very tasty and moderately sweet. You are going to love it!

The calculation is for an 18 cm (7 inch) mold.

For the biscuit:

• eggs 4 pcs | 4.00 items
• sugar 120 g | 4.25 oz
• vanilla 1 tsp | 1.00 tsp
• flour 165 g | 5.80 oz
• baking powder 1 tsp | 1.00 tsp
• butter 60 g | 2.10 oz
• spinach (preferably fresh, but frozen is also ok) 80 g | 2.80 oz
• milk 40 g | 1.40 oz

For the mousse:

• sour cream 375 g | 13.25 oz
• cream 33% 190 g | 6.70 oz
• powdered sugar 110 g | 3.90 oz
• gelatin 13 g | 0.45 oz
• water 80 g | 2.80 oz
• canned pineapples 1 can | 2.00 lb

First. Cook the sponge biscuit. 

Heat the spinach with milk in the microwave (if the spinach is frozen). Grind it with a blender in the puree. Whip the eggs with sugar and vanilla for 10 minutes until fluffy (better use a mixer). Add the butter to spinach, and bring the mix to a boil. Pour it into the egg mass; sift in the flour with the baking powder in several passes. Mix the dough gently with a silicone spatula. Bake it in an 18 cm (7 inch) ring mold at 160C (320F) for about 40 minutes. Cut the finished biscuit into 3 layers (2 thin ones and a thicker one). Cut the thicker one into cubes.

Cook the mousse. 

Soak the gelatin in cold water for 10 minutes. Whisk the sour cream, the cream and the powdered sugar until soft. Add the loose gelatin in a thin stream, whisking with a mixer.

Finally, assemble the cake.

Assemble the cake in a ring mold. Place a biscuit layer on the bottom (you can soak it a little with the pineapple syrup). Mix the biscuit cubes with the mousse, and place them on top of the biscuit, sandwiching with the canned pineapples. Cover the cake top with a biscuit layer. Grease the biscuit with a thin layer of mousse. Place the cake in the fridge for 5 hours. To get the cake out of the ring mold, warm it up slightly with a hairdryer.