Caribbean Cake

Caribbean Cake – A Drop of Summer in Every Slice

Who doesn't dream of an escape to tropical places, with white sandy beaches and palm trees gently swaying in the breeze? Today, I invite you to revisit those magical places through a delicious dessert: the Caribbean Cake. This recipe is not just a simple cake, but a culinary experience that will transport you directly to the heart of the tropics. Without cow's milk, this cake is also perfect for those following a vegan diet or with allergies. Let's discover together how to prepare this delicacy!

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients

For the sponge cake:
- 3 eggs
- 110 g sugar
- 1 packet of vanilla
- Zest of 1 lemon
- 100 g flour 00
- 25 g starch
- 1 tablespoon baking powder
- 25 g cocoa
- 50 g grated coconut
- 100 ml sunflower oil
- 100 ml rum

For the rum bath:
- 200 ml rum
- 50 ml water (with sugar, to taste)

For the pistachio foam:
- 2 egg whites
- 100 g sugar
- 2 egg yolks
- 30 ml soy milk
- 3 sheets of gelatin
- 2 tablespoons of rum

For the coconut foam:
- 2 egg whites
- 90 g sugar
- 30 ml soy milk
- 3 sheets of gelatin
- 50 g finely ground coconut
- 2 tablespoons of rum

For the strawberry jelly:
- 500 g strawberries
- Sugar to taste (about 75 g)
- A little lemon juice
- 1 packet of gelatin sheets or 2 small packets in powder

For decoration:
- Fresh strawberries
- Icing (egg whites beaten stiff with sugar and lemon juice)
- Finely grated coconut

The History of Caribbean Cake

The dessert named after the Caribbean is inspired by the richness of tropical flavors, where coconuts, pistachios, and berries are abundant. Over the years, tropical cakes have been a way to bring a touch of sunshine and joy to every meal, often served on special occasions. This recipe is a reinterpreted version that retains the original essence but adds a touch of innovation and simplicity.

Preparing the Cake

Step 1: Preparing the sponge cake

1. Separating the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a clean, dry bowl, and the yolks in another bowl.
2. Creaming the yolks: Beat the yolks with 30 g of sugar, the packet of vanilla, and the lemon zest until you obtain a creamy mixture. Add the sunflower oil and mix well.
3. Beating the egg whites: Beat the egg whites with 80 g of sugar until they become a firm, glossy foam.
4. Combining the ingredients: Fold the yolk cream into the egg white foam, mixing from the bottom up. Sift the flour, starch, cocoa, and baking powder over the mixture and gently mix.
5. Adding the coconut: Add the grated coconut and dilute everything with a little rum. Mix well.
6. Baking: Pour the batter into a cake pan lined with parchment paper and bake at 180°C for 30 minutes. Check with a toothpick if it is done.

Step 2: The rum bath

1. Preparing the bath: In a large cup, mix the rum with 50 ml of water and sugar to taste. Gently heat the mixture to dissolve the sugar.
2. Moistening the sponge: Once the sponge has cooled, cut it in half and generously soak each slice with the rum bath.

Step 3: Pistachio foam

1. Beating the egg whites: Beat the 2 egg whites with 100 g of sugar until they become a stiff foam.
2. Gelatin: Soak the gelatin in cold water for 10 minutes.
3. Preparing the cream: Heat the yolks with 30 ml of soy milk over a double boiler, add the drained gelatin and mix to dissolve. Add the ground pistachios and let it cool slightly.
4. Combining: Fold the pistachio cream into the egg white foam, add 2-3 tablespoons of rum, and let it thicken slightly.
5. Assembling: Pour the pistachio foam over the first slice of sponge and refrigerate to set.

Step 4: Coconut foam

1. Beating the egg whites: Beat the 2 egg whites with 90 g of sugar until they become a firm foam.
2. Gelatin: Soak the gelatin in cold water for 10 minutes.
3. Preparing the foam: Heat 30 ml of soy milk, add the drained gelatin and mix well. Combine with the egg white foam and add the finely ground coconut and 2-3 tablespoons of rum.
4. Assembling: Pour the coconut foam over the second slice of sponge and refrigerate until set.

Step 5: Strawberry jelly

1. Preparing the juice: Blend the 500 g of strawberries until you obtain a fine puree. Add lemon juice and sugar to taste.
2. Gelatin: Heat the strawberry puree and add the gelatin. Mix until it thickens.
3. Assembling: Pour the jelly into a cake pan lined with plastic wrap and freeze until cool.

Step 6: Finishing the cake

1. Assembling: Once all layers are ready, assemble the cake: sponge – pistachio foam – sponge – coconut foam – strawberry jelly.
2. Decorating: Decorate the cake with icing, fresh strawberries, and grated coconut. Leave it in the fridge for a few hours or overnight to set well.

Serving Suggestions

The Caribbean Cake is perfect for serving on special occasions, such as birthdays or summer parties. It can be accompanied by a glass of rum or a tropical cocktail to emphasize its exotic flavor. Additionally, a scoop of coconut or vanilla ice cream will perfectly complement this culinary experience.

Nutritional Benefits

This cake is not only delicious but also full of nutrients. Coconut is rich in fiber and healthy fats, while pistachios provide protein and antioxidants. Strawberries offer a rich supply of vitamin C and are excellent for the immune system.

Frequently Asked Questions

1. Can I replace the rum with another alcohol?
Yes, you can replace the rum with another type of alcohol, such as coconut liqueur or even fruit juices for a non-alcoholic version.

2. How can I store the cake?
The cake can be stored in the fridge for 3-4 days, well covered to avoid absorbing odors from the fridge.

3. Is it possible to use other fruits for the jelly?
Absolutely! You can use any berries or tropical fruits, such as mango or pineapple, to add a personal touch.

Possible Variations

If you want to experiment, you can add a few drops of almond essence to the pistachio foam or replace the flour with a gluten-free version. You can also try adding melted dark chocolate to the coconut foam for an extra flavor.

Personal Note

This recipe was inspired by my memories of tropical vacations, where the aroma of coconut and fresh fruits is omnipresent. The Caribbean Cake is not just a dessert, but an invitation to dream and explore. Each slice will bring you closer to those sunny beaches and the vacation atmosphere. So, don't hesitate to gather your friends and family to enjoy this delicacy together!

 Ingredients: For the sponge cake: 3 eggs, 110 g sugar, one packet of vanilla, grated lemon peel, 100 g flour 00, 25 g starch, one tablespoon of baking powder, 25 g cocoa, 50 g coconut, 100 ml sunflower oil, 100 ml rum. For the rum bath: 200 ml rum, 50 ml sugar water to taste. For the pistachio foam: 2 egg whites, 100 g sugar, 2 egg yolks, 30 ml soy milk, 3 sheets of gelatin, 2 tablespoons of rum. For the coconut foam: 2 egg whites, 90 g sugar, 30 ml soy milk, 3 sheets of gelatin, 50 g finely ground coconut, 2 tablespoons of rum. For the strawberry jelly: 500 g strawberries, sugar to taste (75 g), a little lemon juice, one packet of gelatin sheets or 2 small packets in powder. Decoration: strawberries, icing, and finely grated coconut.

 Tags:  strawberry cake coconut cake