This White Chocolate Pineapple Cake is a flavorful delicate cake, very light and refreshing, perfect for celebrating spring and upcoming Easter. It is moist and fluffy, and simply melts in your mouth, with a subtle pineapple flavor.
The cake is composed from an almond crispy biscuit at the bottom, followed by three layers of vanilla sponge cake soaked in pineapple juice, filled with an amazing white chocolate and cream cheese frosting and pineapple jelly. I must say I simply fell in love with this cake. It is absolutely delightful and a crowd pleaser.
Ingredients
Makes about 10-12 servings
Almond Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tbsp (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1 tbsp (15ml) ice cold water
Vanilla Sponge Cake
4 eggs, separated
cup (140g) sugar, divided
1 tsp (5g) vanilla extract
3 fl oz (90ml) vegetable oil
3 fl oz (90ml) sparkling water
1 cup (200g) flour
2 tsp (8g) baking powder
1/4 tsp (1g) salt
For soaking the layers
cup (180ml) pineapple juice
Pineapple Jelly
9 oz (240g) canned pineapple pulp
cup (60ml) canned pineapple juice
1 tbsp (10g) gelatin powder
cup (60 ml) pineapple juice, for dissolving gelatin
Yellow food coloring, optional
White Chocolate Cream Cheese Frosting
6 oz (180g) white chocolate, small pieces
cup (60g) whipping cream
13 oz (360g) cream cheese, room temperature
cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 cups (480g) whipping cream (35% fat, chilled Date: 2021-03-25
