In my opinion, the mousse is one of the most delicate and fascinating textures you can find in a cake. This is why I desperately wanted a mousse cake for the weekend.

We had our chocolate intake last week with a big batch of chocolate fudge. So, I decided to make a mousse cake recipe with something other than chocolate and turned my attention to peanut butter. From there, I just looked in my pantry, and, well, the Dreamy Mousse Cake came to life.

This being said, if you are looking for something different than a chocolate mousse cake, I suggest you continue reading. What am I saying? I suggest you continue reading even if you are interested in a chocolate mousse cake filling. You might feel different at the end of this read.

• The first thing you need to start with is the biscuit layer. Take your food processor out and put the graham crackers and the melted butter in it. Pulse until all the crackers are crushed and have a sandy texture.
• Put parchment paper or acetate foil on the cake form you are going to use. Add the crushed crackers at the bottom of the form, pressing them until you get an even layer.

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• The next step is making the jam. Cut the fresh pineapple into cubes. Add it in a pot with sugar, mandarin juice, spiced rum, and vanilla.

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• Let it sit on medium heat for 30 minutes, stirring from time to time.

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• After 30 minutes, put everything in a blender and pulse until pineapple chunks are crushed and the mixture has smoothie look. Return to the pot and leave it for another 5 minutes, stirring constantly.
• Take the pan away from the stove and put it in a cold place. The jam has to be cooled completely when used.
• Now for the mousse part. You will have to make whipped cream out of your cream. I suggest you add the quantity for both mousse layers, so you won't have to repeat this process.
• So, with a mixer, beat the cream for 4-5 minutes until it starts to gain some body. You can use already whipped cream, but I prefer not to. That store-bought whipped cream is full of chemicals and has a very pronounced taste.
• Once you reach the whipped cream state, add the bowl to the fridge and let it sit there until later.
• From this point on, each mousse is on its own. The first one is the peanut butter layer.
• Put the milk on medium heat and let it warm up a little.
• In a small bowl, add the gelatine in a tbsp of water to hydrate and let it sit for 10 minutes or so.
• Mix the egg yolks with the sugar and pour some warm milk on them, stirring while doing so. Return everything to the pot and leave it on low heat, stirring continuously. After 10 minutes, you should have a very fine cream called Crème Anglaise. Now, if you don't feel comfortable doing this process directly on the stove, you can use a double boiler.
• Take the cream off the heat and add the peanut butter along with the gelatine to the mixture. Stir until the gelatine has completely dissolved and you have a homogenous cream.

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• Add 250 g of whipped cream, combining it gently.

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• When all the whipped cream has been incorporated, pour the mixture over the biscuit layer. Then, put everything in the freezer for 10-12 minutes.
• While the peanut butter mousse is getting solid, you can start preparing the second one.
• Peel the bananas and turn them into a puree using a fork.
• Basically, you will have to repeat the process and replace the peanut butter with the banana puree. However, before adding the whipped cream, I suggest using a fine strainer and strain all the mixture. The reason for this additional step is to avoid the oxidation of the banana bites.
• After straining all banana cream composition, combine with the remaining whipped cream, stir well to combine, and let it sit in the fridge.
• By this time, the peanut butter mousse should be ready to be taken out of the freezer. So, bring the cake form to your work surface.
• Using a small spatula, spread all the pineapple jam over the mousse layer in a 1 cm uniform layer.

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• Pour the banana mousse over the jam and put the cake form to the freezer for another 10-12 minutes.

I know that this has been a long recipe, but there is just one layer left to make. I promise you that you will be thrilled that you've taken your time to read the instructions once you make this pineapple cake recipe.

• Open the pineapple compote. Add the juice to a saucepan and leave the fruits aside for the decorating moment.
• Hydrate the last 10 g of gelatine in one tbsp of water. Put it on the stove at very low heat and let it dissolve, stirring continuously.
• Once dissolved, pour it in the pineapple juice.
• Take the cake form out of the freezer. Place the canned pineapple on top of the mousse in any way you might want. With extreme caution, pour the pineapple juice over it.
• Put the form back in the freezer but for 15 minutes. After the time has passed, take it out and let it in the fridge for at least 2 hours.

Even though this recipe looks fancy, it is actually very easy to make. It is a repetitive process that, truth be told, only requires a little bit of attention. In just 2 hours you will have a very good-looking cake to enjoy and be proud of. Because let's face it, when it comes to pineapple desserts, an upside down pineapple cake may be delicious, but it's in no way as pretty as this one.

* I added some sugar candies in the jelly, but it is not necessary. They only have a visual effect.

** Don't forget to tag us along on Instagram when making this cake.