Pineapple cake

Pineapple and Cocoa Cake - A Refreshing Delight for Any Occasion

Are you looking for a dessert that will delight the taste buds of all your guests? I invite you to discover the recipe for this pineapple and cocoa cake, a refined dessert with a perfect blend of moist cocoa sponge and mascarpone cream, enriched with juicy pineapple chunks. This cake promises to be the star of any festive meal, yet it is also quite simple to prepare, even for those who are less experienced in the kitchen.

Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Cooling Time: 4 hours
Total: Approximately 5 hours and 30 minutes
Servings: 12

Ingredients

For the Sponge:
- 6 eggs
- 180 g sugar
- 1 packet vanilla sugar
- 100 g flour
- 100 g cornstarch
- 4 tablespoons cocoa powder
- 2 teaspoons baking powder

For the Cream:
- 500 g mascarpone
- 200 g sour cream
- juice of 1 lemon
- 250 g powdered sugar with vanilla flavor
- 15 g gelatin granules (1 and a half packets)
- 200 ml liquid cream
- 1 can of pineapple (850 g)

For Decoration:
- 200 ml liquid cream
- 50 g coconut
- coconut candies
- fresh pineapple

Step by Step

Step 1: Preparing the Sponge

1. Separate the eggs: In a large bowl, separate the egg whites from the yolks. Make sure the bowl for the egg whites is clean and dry to achieve a well-beaten foam.

2. Whip the egg whites: Add a pinch of salt to the egg whites and beat them until stiff peaks form. Gradually add the sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved and you have a glossy foam.

3. Incorporate the yolks: Add the yolks one at a time, gently folding with a spatula or mixing on low speed.

4. Add the dry ingredients: Sift the flour, cornstarch, cocoa powder, and baking powder over the egg mixture. Gently fold until everything is well combined, being careful not to lose the volume.

5. Bake the sponge: Pour the mixture into a rectangular baking pan (34x38 cm) lined with parchment paper and level the surface. Bake at 180°C for 25-30 minutes or until the sponge is firm to the touch. Check with a toothpick to see if it’s baked - it should come out clean.

6. Cool the sponge: Once baked, let the sponge cool completely on a wire rack. Then, cut it into three equal parts.

Step 2: Preparing the Cream

1. Hydrate the gelatin: In a small bowl, add the gelatin to 100 ml of pineapple juice and let it hydrate for 10 minutes.

2. Melt the gelatin: Once the gelatin has absorbed the liquid, melt it over low heat, stirring constantly, without boiling it, as this would compromise its properties.

3. Prepare the cream: In a large bowl, mix the mascarpone with the powdered sugar, lemon juice, and sour cream until you achieve a smooth and fluffy cream. Add the melted gelatin and mix well.

4. Add the pineapple: Cut the canned pineapple into small cubes and fold it into the whipped cream. Then, combine this mixture with the mascarpone cream.

Step 3: Assembling the Cake

1. Prepare the mold: Take a loaf pan (15x31 cm) and rinse it with a little cold water. Line the inside with plastic wrap, allowing it to overhang the edges for easier removal of the cake.

2. Base layer: Place the first cocoa sponge layer in the mold, soaking it with juice from the pineapple compote.

3. Add the cream: Pour half of the mascarpone cream over the first layer, smoothing it out evenly.

4. Repeat: Place another soaked cocoa sponge layer, followed by the remaining cream, and finally add the last soaked cocoa sponge layer.

5. Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set well.

Step 4: Decorating the Cake

1. Prepare the whipped cream: Whip 200 ml of liquid cream until it becomes firm.

2. Toast the coconut: In a pan, toast the coconut flakes over low heat, stirring constantly to avoid burning.

3. Decorate: Remove the cake from the mold, take off the plastic wrap, and cover it with the whipped cream. Decorate with toasted coconut flakes, coconut candies, and a few pieces of fresh pineapple.

Tips and Tricks

- Variations: You can experiment with other fruits, such as mango or kiwi, to add a touch of freshness.
- Serving: This cake pairs perfectly with a fruit tea or a glass of prosecco, adding an extra touch of elegance to your table.
- Calories and Nutritional Benefits: Although it is a dessert, the combination of pineapple and mascarpone provides a good source of vitamins and minerals, while the cream adds a creamy and decadent flavor. Each serving contains approximately 400-500 calories, so enjoy it in moderation.

Frequently Asked Questions

- Can it be made a few days in advance? Yes, it’s ideal to prepare it a day ahead, as the flavors meld together and it becomes even more delicious.
- How can I prevent the sponge from becoming dry? Ensure that the sponge is well-soaked with pineapple juice and do not overbake it to keep it moist.

I encourage you to try this recipe and adapt it to your preferences. Whether you make it for a birthday, a celebration, or simply to treat yourself, this pineapple and cocoa cake will not disappoint. Enjoy!

 Ingredients: Base: 6 eggs, 180 g sugar, 1 packet of vanilla sugar, 100 g flour, 100 g cornstarch, 4 tablespoons cocoa powder, 2 teaspoons baking powder. Cream: 500 g mascarpone, 200 g sour cream, juice of 1 lemon, 250 g powdered sugar with vanilla flavor, 15 g granulated gelatin (1 and a half packets), 200 ml liquid cream, 1 can of pineapple (850 g). Decoration: 200 ml liquid cream, 50 g coconut, coconut candies, fresh pineapple.

 Tags:  pineapple cake birthday cake cocoa sponge pineapple coconut whipped cream