White Chocolate Pineapple Cake
This White Chocolate Pineapple Cake is a luscious and delicate dessert that is perfect for celebrating the arrival of spring and the upcoming Easter holiday.
Ingredients
Almond Biscuit Cake
- 1/4 cup (55g) butter , chilled
- 1/2 cup (50g) ground almonds
- 1 tbsp (15g) sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp (1g) salt
- 1 tbsp (15ml) ice cold water
Vanilla Sponge Cake
- 4 eggs , separated
- 2/3 cup (140g) sugar , divided
- 1 tsp (5g) vanilla extract
- 3 fl. oz (90ml) vegetable oil
- 3 fl. oz (90ml) sparkling water
- 1 ⅔ cup (200g) flour
- 2 tsp (8g) baking powder
- 1/4 tsp (1g) salt
For soaking the cake layers
- 3/4 cup (180ml) pineapple juice
Pineapple Jelly
- 9 oz (240g) canned pineapple pulp
- 1/4 cup (60ml) canned pineapple juice
- 1 tbsp (10g) gelatin powder
- 1/4 cup (60ml) pineapple juice , for dissolving gelatin
- Yellow food coloring , optional
White Chocolate Cream Cheese Frosting
- 6 oz (180g) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 13 oz (360g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 2 cups (480g) whipping cream (35% fat) , chilled
Instructions
First prepare the pineapple jelly.
- Line two 7 inch (18 cm) pans with plastic wrap.
- Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
- Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
- Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
- Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.
Prepare the almond biscuit.
- In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
- Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough. Refrigerate the dough for about 30 minutes before baking.
- Preheat the oven to 350F (180C).
- Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.
Prepare the vanilla sponge cake.
- Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
- In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g).
- Continue mixing until stiff peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
Prepare the white chocolate cream cheese frosting.
- Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
- In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the cake.
- Divide the sponge cake into 3 layers.
- Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
- Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
- Add one layer of pineapple jelly over the frosting.
- Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
- Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
- Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
- Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!
Video
Nutrition
Serving: 1gCalories: 632kcalCarbohydrates: 52.9gProtein: 10.1gFat: 43.6gSaturated Fat: 22.5gCholesterol: 151mgSugar: 31.8g