Cake for 2014

Cheese, Pineapple, and Orange Birthday Cake

For New Year's Eve, I tried a cake that combines cream cheese with mascarpone, fruits, and a nutty sponge. I started with an idea I found on gabrielacuisine and adapted the recipe based on what I had on hand. I've made this cake several times for special occasions, and it consistently turns out well, especially if you're looking for something lighter than cakes loaded with butter or chocolate.

Quick Info

Total Time: approximately 5-6 hours (including cooling)
Preparation Time: 40 minutes
Baking Time for Sponge: 20-25 minutes
Servings: 10-12
Difficulty: medium
Recipe Type: festive cake, dessert for events

Ingredients

For the sponge:
4 eggs
100 g sugar
100 g roasted and ground nuts and/or hazelnuts
grated zest of one orange
50 ml oil
a pinch of salt
1 packet baking powder
40 g flour

For the cream:
500 g mascarpone cheese
200 g sour cream cheese (like Făgăraș)
500 ml heavy cream
15 g gelatin granules (about 1 and a half packets, Dr. Oetker)
100 g powdered sugar with vanilla flavor
1 large orange
1 teaspoon orange essence (optional)
pieces of pineapple from a large can

For decoration:
strawberries from a compote (or fresh, if available)
100 g dark chocolate
whipped cream

Instructions

1. The Sponge

1.1. Preheat the oven to 180°C (350°F).

1.2. Prepare a springform pan (26 cm in diameter), lined with parchment paper.

1.3. In a bowl, beat the eggs with the sugar and a pinch of salt until light in color.

1.4. Add the oil, mix briefly, then add the grated orange zest.

1.5. Incorporate the ground nuts/hazelnuts, flour, and baking powder. Mix just until combined.

1.6. Pour the mixture into the pan and bake for 20-25 minutes. The sponge is done when a toothpick inserted in the center comes out clean.

1.7. Remove the sponge from the pan and let it cool completely on a wire rack. Once cooled, place it on a serving platter and reattach the springform ring.

2. The Cream

2.1. Soak the gelatin in 100 ml of pineapple syrup. Let it sit for 10 minutes.

2.2. Whip the heavy cream, but not too stiff. Refrigerate until needed.

2.3. In a large bowl, mix the mascarpone with the Făgăraș cheese. Blend until it becomes a smooth mixture.

2.4. Add the powdered sugar with vanilla and (if using) the orange essence. Mix with a hand mixer until well combined.

2.5. Peel the orange, separate the segments, remove any membranes, and gently squeeze out the juice. Cut the pulp into small pieces.

2.6. Drain the pineapple pieces, chop them as desired, and add them to the cream along with the orange.

2.7. Gently fold the whipped cream into the cheese mixture in 2-3 batches.

2.8. Dissolve the soaked gelatin in the microwave for 15 seconds (or over low heat), but do not let it boil. Quickly mix the dissolved gelatin into the cream mixture and blend for 30 seconds to incorporate evenly.

2.9. Pour all the cream over the sponge in the springform pan. Level it with a spatula.

2.10. Refrigerate the cake for at least 4 hours (preferably overnight).

3. Decoration

3.1. Once the cream has set, carefully remove the springform ring.

3.2. Melt the dark chocolate and create stripes or designs on the surface or edges as desired.

3.3. Decorate with whipped cream and strawberries from the compote or fresh ones.

Why I Make This Recipe Often

This cake is perfect when I want a lighter dessert that is creamy, refreshing, and includes fruit. It's not technically complicated, and the ingredients are usually available. Plus, it can be made a day in advance, which saves last-minute stress.

Tips and Variations

Tips
- Keep the whipped cream chilled; it incorporates better into the cream.
- Use well-drained fruit to prevent the cream from becoming too soft.
- Do not add hot gelatin to the cream; it should be at room temperature.

Substitutions
- You can use only nuts or only hazelnuts in the sponge, based on your preferences.
- The Făgăraș cheese can be replaced with any similar sour cream cheese.
- If you don't have pineapple, peach or mango from a can works too.

Variations
- Add kiwi pieces if you like them.
- For a more intense orange flavor, include a bit of grated zest in the cream as well.

Serving Ideas
- Cut thick slices and serve cold, straight from the refrigerator.
- Pairs well with coffee or tea.

Frequently Asked Questions

1. Can I use a different cake pan size than 26 cm in diameter?
Yes, but if you choose a smaller pan, the cake will be taller, and the baking time for the sponge will need to be adjusted slightly.

2. Can it be made without gelatin?
I do not recommend it, as gelatin stabilizes the cream. Without it, the cake will not hold together when sliced.

3. Can it be made in advance?
Yes, the cake can be made a day ahead. It keeps well in the fridge, and the texture stabilizes.

4. What type of cream should I use?
Use liquid cream for whipping, made from dairy, not vegetable cream.

Nutritional Values (estimate, per serving – for 12 servings)

Calories: approx. 400-430 kcal
Protein: 7-8 g
Carbohydrates: 32-35 g
Fat: 26-28 g

These are rough estimates, as they depend on the accuracy of the ingredients used and the amount of fruit.

Storage and Reheating

The cake can be stored in the refrigerator, covered, for up to 3 days. Freezing is not recommended. It does not require reheating. If left uncovered for too long, the cream may dry out on the surface.

 Ingredients: Base: 4 eggs, 100 g sugar, 100 g roasted and ground hazelnuts and/or walnuts, grated zest of one orange, 50 ml oil, a pinch of salt, a packet of baking powder, 40 g flour. Cream: 500 g mascarpone cheese, 200 g sour cream cheese (Fagaras), 500 ml liquid cream, 15 g gelatin granules (I used one and a half packets from Dr. Oetker), 100 g powdered sugar with vanilla flavor from Dr. Oetker, 1 large orange, 1 teaspoon orange essence (optional), pieces of pineapple from a large can. For decoration: canned strawberries, 100 g dark chocolate, whipped cream.

 Tags:  cake birthday cake cake base