Caramel Layer Cake with Pineapple Cream
The caramelized layer cake with pineapple cream is a delicacy that perfectly combines sweetness and acidity in a captivating way, offering an unforgettable taste experience. Although the preparation requires a bit of patience and attention, the final result will reward your efforts and impress any guest. This cake is not just a dessert, but a true delight for the senses, ideal for special occasions or simply to make an ordinary day more special.
Total preparation time: 1 hour
Baking time: 15 minutes
Servings: 12
Ingredients
Caramelized layers:
- 12 tablespoons sugar
- 15 tablespoons water
- 8 tablespoons oil
- a pinch of salt
- 1 teaspoon baking soda
- ½ packet baking powder
- 2 eggs
- 1 teaspoon lemon juice
- 800 g flour
- 1 teaspoon cinnamon
- juice from one orange (approximately 100 ml)
Cocoa base:
- 2 eggs
- 125 ml oil
- 200 ml yogurt (or buttermilk)
- 100 ml cold coffee
- 250 g flour
- 50 g cocoa
- 150 g sugar
- 1 packet baking powder
- a pinch of salt
Pineapple cream:
- 200 ml whipped cream
- 1 can of pineapple (with juice)
- 1 packet gelatin sheets (10 g)
- 200 g mascarpone
Extra:
- 400 ml apricot jam
Preparation
Step 1: Preparing the caramelized layers
1. In a saucepan, place the sugar over low heat. Stir constantly until it caramelizes. Be careful not to burn it, as burnt caramel will give the cake a bitter taste. Ideally, you should achieve a beautiful golden color.
2. When the sugar has melted, carefully add the water to avoid splashing. Let it boil until the sugar completely dissolves in the water, then let the syrup cool.
3. In a bowl, mix the baking soda with the lemon juice to activate it.
4. In another bowl, beat the eggs together with a pinch of salt. Add the oil, orange juice, and cooled sugar syrup. Mix well.
5. Incorporate the activated baking soda and baking powder. Add the cinnamon and flour gradually, mixing until you obtain a homogeneous dough.
6. Knead the dough until it becomes shiny and slightly sticky. It should be a bit sticky to make rolling out the layers easier.
7. Cover the dough and let it rest for at least 30 minutes.
8. Divide the dough into three equal parts and roll each part on an oiled surface to obtain thin layers, the size of the tray (25x30 cm).
9. Bake each layer in the preheated oven at 180 degrees Celsius for 5 minutes, being careful not to burn them.
Step 2: Preparing the cocoa base
1. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, cocoa, and sugar, using a whisk.
2. In another bowl, mix the wet ingredients: oil, coffee, eggs, and yogurt (or buttermilk).
3. Combine the dry ingredients with the wet ones and mix until you get a homogeneous composition.
4. Pour the batter into the 25x30 cm tray and bake at 180 degrees Celsius until a toothpick comes out clean (about 25-30 minutes).
Step 3: Preparing the pineapple cream
1. Place the canned pineapple in a blender, including the juice, and blend until you get a smooth paste.
2. Soak the gelatin in 50 ml of cold water for 5 minutes, then heat it over low heat, stirring until completely dissolved (being careful not to boil).
3. Mix the pineapple paste with the dissolved gelatin.
4. In a separate bowl, whip the cream together with the mascarpone, then add the pineapple and gelatin mixture. Mix well.
Step 4: Assembling the cake
1. Cut the cocoa base in half lengthwise, obtaining two pieces.
2. On a platter, place the first caramelized layer. Spread a quarter of the apricot jam on top, then place half of the cocoa base.
3. Pour the pineapple cream over the base, followed by a quarter of the apricot jam.
4. Place the second caramelized layer, a quarter of the apricot jam, then the other half of the base, and the last layer of cream and jam.
5. Gently press everything to prevent the cream from spilling and cover the cake with plastic wrap. Let it rest in the refrigerator until the layers soften, at least 2 hours.
Useful tips
- Using quality caramel is essential for achieving a well-balanced cake in terms of taste. You can use brown sugar for a deeper flavor.
- Make sure the whipped cream and mascarpone are at room temperature before mixing them for a smoother cream.
- If you wish, you can add some fresh pineapple pieces to the pineapple cream for additional texture.
Calories and nutritional benefits
This cake contains approximately 300-350 calories per serving, depending on the serving size. Pineapple is an excellent source of vitamin C and antioxidants, while the whipped cream and mascarpone provide a dose of fats and proteins. The cocoa base adds extra energy due to carbohydrates.
Frequently asked questions
1. Can I replace the canned pineapple with fresh pineapple?
Yes, you can use fresh pineapple, but make sure to cut it into small pieces and blend it well to achieve a uniform texture.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and the pineapple cream, or you can use unsweetened apricot jam.
3. Is this cake suitable for vegans?
This recipe contains eggs and dairy products, but you can experiment with vegan substitutes, such as soy yogurt and almond butter.
Serving
The cake is delicious served cold, alongside a cup of fruit tea or coffee. You can also decorate it with some fresh pineapple slices or a chocolate sauce for an elegant look.
Personal notes
This cake reminds me of moments spent with family when we gathered around the table to enjoy desserts made with love. Each piece of this cake is an invitation to pleasant conversation and beautiful memories. Be sure to share it with your loved ones, as the cake becomes even more special when enjoyed in the company of dear ones!
Ingredients: For 3 sheets: -12 tablespoons of sugar -15 tablespoons of water -8 tablespoons of oil -salt -1 teaspoon of baking soda -1/2 packet of baking powder -2 eggs -1 teaspoon of lemon juice -800 g of flour -1 teaspoon of cinnamon -juice from one orange (100 ml) Base: -2 eggs -125 ml of oil -200 ml of yogurt -100 ml of cold coffee -250 g of flour -50 g of cocoa -150 g of sugar -1 packet of baking powder -pinch of salt Cream: -200 ml of whipped cream -1 can of pineapple compote -1 packet of gelatin sheets (10 g) -200 g of mascarpone Extra: -400 ml of apricot jam
