Caramel Layer Cake with Pineapple Cream
Caramelized Layer Cake with Pineapple Cream
If you’re looking for a cake that will impress everyone, you’ve come to the right place! This caramelized layer cake with pineapple cream is a true delight for the senses, combining textures and flavors that will make you want to try it again on every occasion. Although it’s a bit more labor-intensive, each step is worth the effort. Let’s embark on this delicious recipe together!
Total preparation time: 2 hours
Preparation time: 40 minutes
Baking time: 20 minutes
Servings: 12
Ingredients
For the 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 (about one medium orange)
For the 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
For the cream
- 200 ml whipped cream
- 1 can of pineapple (about 400 g)
- 1 packet gelatin sheets (10 g)
- 200 g mascarpone
Extra
- 400 ml apricot jam
Preparation Steps
Step 1: Preparing the layers
1. Start by caramelizing the sugar. Place the sugar in a saucepan over low heat and stir constantly. Be careful not to burn it, as it will become bitter. When the sugar turns a beautiful golden color, carefully add the water (be very cautious of the hot steam).
2. Let the syrup boil until the sugar is completely dissolved, then set it aside to cool.
3. In a small bowl, extinguish the baking soda with lemon juice.
4. In another bowl, beat the eggs with a pinch of salt. Add the oil, orange juice, and cooled sugar syrup. Incorporate the extinguished baking soda.
5. Gradually add the cinnamon and flour, mixing constantly until a shiny and slightly sticky dough forms. This will help the layers rise beautifully in the oven.
6. Cover the dough with a towel and let it rest for at least 30 minutes.
Step 2: Baking the layers
1. Divide the dough into three equal parts. Roll out each part on a greased surface, making thin layers that fit the baking tray (25x30 cm).
2. Bake each layer in a preheated oven at 180°C for 5 minutes or until they are lightly browned. Be careful not to burn them!
Step 3: Preparing the base
1. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, cocoa, and sugar.
2. In another bowl, mix the wet ingredients: oil, coffee, eggs, and yogurt.
3. Combine the wet ingredients with the dry ingredients and mix well.
4. Pour the batter into the prepared tray and bake for 25-30 minutes at 180°C, or until a toothpick comes out clean. Let the base cool completely.
Step 4: Preparing the cream
1. Place the canned pineapple (with juice) in a blender and blend until smooth.
2. Soak the gelatin in 50 ml of cold water for 5 minutes. Then, heat it over low heat, stirring constantly, being careful not to let it boil.
3. Mix the pineapple puree with the dissolved gelatin.
4. Whip the cream and mascarpone until fluffy. Gently fold in the pineapple and gelatin mixture.
Step 5: Assembling the cake
1. Cut the cocoa base in half lengthwise, creating two equal parts.
2. Place the first caramelized layer on a serving platter. Spread a quarter of the apricot jam over the layer, then place half of the cocoa base on top.
3. Spread the pineapple cream over the cocoa base, followed by another quarter of the apricot jam.
4. Repeat the process with another caramelized layer, a quarter of the apricot jam, the other half of the cocoa base, the pineapple cream, and a final layer of jam.
5. Gently press everything down to secure the layers and refrigerate the cake, covered with plastic wrap, for at least 2 hours to allow the layers to soften.
Helpful Tips
- Caramelizing sugar: If this is your first attempt, start with a smaller amount of sugar to familiarize yourself with the process.
- Gelatin: Make sure the gelatin doesn't boil, or it will lose its ability to set the cream.
- Alcohol-free version: If you prefer a cake without coffee, you can use sparkling water or buttermilk instead.
Frequently Asked Questions
- Can I use another fruit for the cream? Yes, you can substitute pineapple with peaches or mango for a different flavor.
- How can I tell if the base is baked? Use a toothpick: if it comes out clean, the base is ready.
- How can I store the cake? It keeps well in the refrigerator for up to 3 days, but it’s best within the first 24 hours.
Serving Suggestions
This wonderful cake pairs perfectly with a cup of green tea or a flavorful coffee. You can also add some fresh fruit on top for a more elegant look and a touch of freshness.
Nutritional Benefits
- Pineapple: rich in vitamin C, digestive enzymes, and antioxidants.
- Cocoa: a source of antioxidants and nutrients that can improve cardiovascular health.
Regardless of the occasion, this caramelized layer cake with pineapple cream will surely become a family favorite. Get ready to indulge in every bite! Enjoy!
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 compote - 1 packet gelatin sheets (10 g) - 200 g mascarpone Extra: - 400 ml apricot jam
