Caramel layer cake with pineapple cream

Caramel Layer Cake with Pineapple Cream

Discover the delight of a cake that combines crunchy textures, juicy flavors, and a touch of elegance! The caramel layer cake with pineapple cream is a dessert that will impress anyone, whether it’s for a special occasion or simply the desire to enjoy something delicious at home. This recipe is a perfect combination of the sweetness of caramel, the freshness of pineapple, and a moist, flavorful base.

Preparation Time
- Preparation time: 1 hour
- Baking time: 15 minutes
- Total time: 1 hour 15 minutes
- Number of servings: 12

Ingredients
For the caramel layers:
- 2 eggs
- 12 tablespoons sugar
- 15 tablespoons water
- 8 tablespoons oil
- A pinch of salt
- 1 teaspoon baking soda
- ½ packet baking powder
- 1 teaspoon lemon juice
- 800 g flour
- 1 teaspoon cinnamon
- 100 ml orange juice (approximately the juice of one orange)

For the base:
- 2 eggs
- 125 ml oil
- 200 ml yogurt
- 100 ml cold coffee
- 250 g flour
- 50 g cocoa
- 150 g sugar
- 1 packet baking powder
- A pinch of salt

For the cream:
- 200 ml whipped cream
- 1 can of pineapple (approximately 400 g)
- 10 g gelatin (1 packet)
- 200 g mascarpone

Extra:
- 400 ml apricot jam (for filling and decoration)

Step-by-Step Instructions

1. Preparing the Caramel Layers
1. Caramelizing the Sugar: In a saucepan, place the sugar over low heat to caramelize it. Stir constantly to avoid burning. When the sugar turns golden and liquid, carefully add the water. Be careful, this step can cause hot splashes!
2. Cooling the Syrup: Let the caramel syrup cool completely.
3. Preparing the Dough: In a bowl, extinguish the baking soda with lemon juice. In another bowl, mix the eggs with a pinch of salt. Add the oil, orange juice, and cooled sugar syrup. Incorporate the extinguished baking soda and baking powder.
4. Adding the Flour: Sift the flour and cinnamon, gradually adding them to the wet mixture. Knead the dough until it becomes shiny and slightly sticky. This will help the layers rise beautifully in the oven.
5. Resting the Dough: Cover the dough and let it rest for 30 minutes.

2. Baking the Layers
1. Dividing the Dough: Divide the dough into three equal parts. Roll out each part on an oiled surface, stretching them until they reach the size of the tray (25x30 cm).
2. Baking: Bake each layer in the preheated oven at 180°C for 5 minutes, being careful not to burn them.

3. Preparing the Base
1. Mixing the Dry Ingredients: In a bowl, mix the dry ingredients: flour, baking powder, cocoa, and sugar. In another bowl, combine the wet ingredients: oil, coffee, eggs, and yogurt.
2. Combining: Add the dry ingredients to the wet ones and mix well. Pour the mixture into the 25x30 cm tray and bake at 180°C until it passes the toothpick test.

4. Preparing the Cream
1. Pureeing the Pineapple: In a blender, place the canned pineapple with its juice and blend until you get a smooth paste.
2. Preparing the Gelatin: Soak the gelatin in 50 ml cold water for 5 minutes, then heat it over low heat until it dissolves, without boiling.
3. Combining the Cream: Mix the pineapple paste with the dissolved gelatin. Whip the cream with the mascarpone, then add the pineapple mixture and homogenize.

5. Assembling the Cake
1. Cutting the Base: Cut the cocoa base in half lengthwise.
2. Layering: On a platter, place the first caramel layer, add a quarter of the apricot jam, followed by half of the base. Then spread the pineapple cream and a quarter of the apricot jam.
3. Continuing the Assembly: Repeat with the second caramel layer, a quarter of the jam, the other half of the base, and the last layer of cream and jam.
4. Finalizing: Gently press to compact the layers and let the cake cool in the refrigerator, covered with plastic wrap, until the layers soften.

Practical Tips
- Caramelizing the Sugar: Be careful with the temperature of the sugar; well-made caramel is sweet, while burnt caramel will ruin the taste.
- Gelatin: Make sure the gelatin does not boil, otherwise it will lose its ability to bind the cream.
- Serving: The cake is served cold, ideally alongside a cup of coffee or a fragrant tea.
- Variations: You can experiment with different jams (berry, blackberry, or apricot) to change the flavor of the cake.

Nutritional Information
This cake is a delicious choice, but like any dessert, it should be consumed in moderation. Each serving contains approximately 250 calories, providing a source of energy from sugars, as well as healthy fats from oil and mascarpone.

Frequently Asked Questions
- Can I substitute mascarpone? Yes, you can use cottage cheese or another type of creamy cheese, but the taste will be different.
- How can I store the cake? The cake keeps well in the refrigerator, covered, for 3-4 days.
- What can I use instead of pineapple? You can use peaches or mango from a can for a different and exotic taste.

Surely, the caramel layer cake with pineapple cream will become your favorite due to the combination of flavors and textures. Enjoy every bite and savor the moment of preparing it, adding a touch of happiness to your everyday life!

 Ingredients: For 3 sheets-2 eggs-12 tablespoons sugar-15 tablespoons water-8 tablespoons oil-salt-1 teaspoon baking soda-1/2 packet baking powder-1 teaspoon lemon juice-800 g flour-1 teaspoon cinnamon-juice from one orange (100 ml) Base:-2 eggs-125 ml oil-200 ml yogurt-100 ml cold coffee-250 g flour-50 g cocoa-150 g sugar-1 packet baking powder-pinch of salt Cream-200 ml whipped cream-1 can pineapple-1 packet gelatin sheets (10 g)-200 g mascarpone Extra:-400 ml apricot jam