Saint John's Cake
Saint John's Cake
I have made this cake several times, especially when the family gathers and something festive is needed. It's not very complicated; you just need to be patient with the creams and follow the steps. The combination of coconut sponge, chocolate cream, pineapple, and nuts is a classic one, with easily accessible ingredients. I've noted everything important so you won't waste time on unnecessary details.
Quick Info
Total time: approximately 3 hours, including cooling and assembling
Preparation time: 60-75 minutes
Baking time for sponge: 25-30 minutes (depending on the oven)
Servings: 10-12
Difficulty: medium
Occasion: festive cake, name days, anniversaries
Ingredients
Sponge:
3 egg yolks
4 egg whites
2 tablespoons water
4 tablespoons oil
8 tablespoons sugar
3-4 tablespoons shredded coconut
4 tablespoons flour
1 teaspoon baking powder
Cream 1:
3 egg yolks
300 ml milk
100 g chocolate spread
half a packet of gelatin granules
100 ml pineapple syrup (juice from canned pineapple)
2 sachets of instant coffee
6 tablespoons sugar
Cream 2:
250 g margarine (Rama Maestro or similar)
15 ml vanilla extract
200 g powdered sugar
100 ml pineapple syrup
1 tablespoon cornstarch
50 ml milk
2 tablespoons shredded coconut
For decoration and finishing:
50 g dark chocolate
5 tablespoons milk
a handful of roasted nuts, large pieces
a few tablespoons of ground coconut (for the edges)
caramelized pineapple pieces
Syrup:
4 tablespoons sugar
100 ml water
100 ml pineapple juice
Preparation Method
1. Sponge
1.1. Separate the eggs. Beat the egg whites with a pinch of salt and two tablespoons of water until stiff peaks form.
1.2. Gradually add the sugar while mixing until you achieve a glossy meringue.
1.3. Whisk the egg yolks with the oil, then pour them over the egg whites. Gently fold in with a spatula, not with a mixer.
1.4. Add the shredded coconut.
1.5. Gradually incorporate the flour mixed with baking powder, one tablespoon at a time, mixing slowly.
1.6. Pour the mixture into a lined baking tray (or one lined with parchment paper).
1.7. Bake in a preheated oven at 180°C for 25-30 minutes or until a toothpick comes out clean.
1.8. Remove the tray and let the sponge cool completely before cutting.
2. Cream 1 (with chocolate, instant coffee, and pineapple)
2.1. Mix the egg yolks with the sugar and 10 ml of vanilla extract until frothy.
2.2. Heat the milk with the sugar (use from the 6 tablespoons listed in the ingredients) until just before boiling.
2.3. Gradually pour the hot milk over the egg yolks while continuously stirring. Then transfer everything to a double boiler.
2.4. Cook the mixture over steam, stirring constantly, until it thickens. Remove from heat and let it cool.
2.5. Dissolve the instant coffee in one tablespoon of water.
2.6. Add the chocolate spread and the dissolved coffee to the warm cream. Mix until smooth.
2.7. Soak the gelatin in 100 ml of cold pineapple juice. After 10 minutes, melt it in a double boiler without boiling. Let it cool for 2-3 minutes, then mix it into the cream.
2.8. Refrigerate the cream to allow it to set slightly before assembly.
3. Syrup
3.1. Caramelize the 4 tablespoons of sugar over low heat until golden brown.
3.2. Add 100 ml of water (be careful of the steam), and let it cook until the caramel dissolves.
3.3. Remove from heat, add 100 ml of pineapple juice. Let it cool completely.
4. Assembling the cake – part one
4.1. Remove the cooled sponge from the tray and cut it in half horizontally.
4.2. Place the first layer on a serving plate and generously soak it with the prepared syrup.
4.3. Spread Cream 1 over the layer.
4.4. Sprinkle large pieces of roasted nuts over the cream.
4.5. Cover with the second layer and refrigerate while you prepare Cream 2.
5. Cream 2 (with margarine and coconut)
5.1. Beat the soft margarine with the powdered sugar until it becomes a fine foam.
5.2. Incorporate the vanilla extract and shredded coconut.
5.3. Mix the cornstarch with the pineapple syrup and then pour it over the 50 ml of milk that has been heated in a small saucepan.
5.4. Cook everything over low heat until it thickens like pudding. Let it cool completely.
5.5. Gradually incorporate the cooled cooked cream into the margarine foam in small amounts, mixing gently to avoid curdling.
6. Finishing and decoration
6.1. Cover the cake (top and sides) with Cream 2. Level it with a spatula.
6.2. Sprinkle ground coconut on the edges.
6.3. Cut pieces of pineapple and quickly caramelize them in a pan with 2 tablespoons of sugar and a small cube of margarine or butter. Let them cool and place them on top of the cake.
6.4. Melt the chocolate with 5 tablespoons of milk in a double boiler. Pour it into a piping bag and write on top or decorate as desired.
Why I make this recipe often
Because it’s substantial, looks great on the table, and keeps well for a day or two. If you have the ingredients prepared, everything goes smoothly. Plus, it’s suitable for occasions that need to be a bit special without requiring complicated techniques.
Tips and Variations
Tips
Respect the cooling of the creams. If they are warm, you risk them curdling or not setting well.
Large pieces of roasted nuts make a difference in texture, so don’t skip them.
Check the sponge after 25 minutes – every oven bakes differently, so don’t rely solely on time.
Substitutions
Margarine can be replaced with butter with at least 80% fat for Cream 2 if you have no restrictions.
You can use store-bought chocolate spread for Cream 1, but it should be a firm consistency.
Fresh pineapple doesn’t behave the same way in the cream; stick to canned pineapple for safety.
Variations
The coconut in the sponge and Cream 2 can be adjusted if you don’t want a strong flavor.
You can add a little grated lemon zest to the sponge if you like the aroma.
The decoration can be adapted: dried fruits, thin slices of dried orange, or more nuts.
Serving Ideas
The cake slices best after sitting in the fridge for a few hours.
Serve with coffee or plain tea.
It can also be cut into smaller portions for festive platters.
Frequently Asked Questions
1. What kind of pan should I use for the sponge?
A round pan with a diameter of about 22-24 cm is suitable for these quantities.
2. What type of chocolate spread do you use for Cream 1?
I used a spreadable chocolate cream (like Finetti or Nutella), but any firm consistency cream will work.
3. Can I use regular coffee instead of instant coffee?
No, the cream needs instant coffee to maintain the texture. Liquid coffee would dilute the cream too much.
4. Can I omit the gelatin from Cream 1?
I do not recommend it, as it helps the cream maintain structure and prevents it from running during assembly.
5. What can I substitute for pineapple?
In this recipe, pineapple is important for flavor and for the texture of the syrup. If you don't have it, try canned peaches, but the taste will be different.
Nutritional Values (estimates)
One slice (out of 12): approximately 370-400 kcal
Protein: 5-6g
Carbohydrates: 40-45g
Fats: 22-25g
Values may vary depending on the type of margarine/butter, chocolate, and if you adjust the amount of sugar.
Storage and Reheating
The cake keeps well in the fridge, in a box or covered, for up to 2-3 days. It does not freeze well, and reheating makes no sense. If a portion remains, it can be covered with plastic wrap and placed in the fridge – the texture remains good. The creams do not run, and the sponge does not harden if stored properly in the fridge.
Ingredients: base 3 egg yolks 4 egg whites 2 tbsp water 4 tbsp oil 8 tbsp sugar 3-4 tbsp coconut 4 tbsp flour a pinch of baking powdercream 1: 3 egg yolks 300 ml milk 100 g chocolate cream half a packet of gelatin granules 100 ml pineapple syrup 2 packets of instant coffee 6 tbsp sugarcream 2: 250 g Rama Maestro margarine 15 ml vanilla essence 200 g powdered sugar 100 ml pineapple syrup 1 tbsp starch 50 ml milk 2 tbsp coconut + 50 g dark chocolate and 5 tbsp milk a handful of roasted nuts, pieces and a few tablespoons of ground nuts, caramelized pineapple pieces and syrup: 4 tbsp sugar 100 ml water 100 ml pineapple juice
