PREPARATION TIME: 1 hour _
COOKING TIME: 40 minutes
TOTAL TIME: 1h40 _ _ _
Ingredients :
Almond cookie :
1/4 cup (55 g) butter, cooled
1/2 cup (50 g) ground almonds
1 tablespoon (15g) sugar
1/2 cup (60 g) all-purpose flour
1/4 teaspoon (1 g) salt
1 tablespoon (15 ml) ice water
Soft vanilla cake:
4 eggs, separated
2/3 cup (140 g) sugar, divided
1 teaspoon (5g) vanilla extract
3 fl. oz (90 ml) vegetable oil
3 fl. oz (90 ml) sparkling water
1 ⅔ cup (200 g) flour
2 teaspoons (8 g) baking powder
1/4 teaspoon (1 g) salt
To dip the cake layers:
3/4 cup (180 ml) pineapple juice
Pineapple Jelly:
9 oz (240 g) canned pineapple pulp
1/4 cup (60 ml) canned pineapple juice
1 tablespoon (10 g) gelatin powder
1/4 cup (60 ml) pineapple juice, to dissolve the gelatin
Yellow food coloring, optional
White Chocolate Cream Cheese Frosting:
6 oz (180g) white chocolate, small pieces
1/4 cup (60 g) whipped cream
13 oz (360 g) cream cheese, room temperature
1/2 cup (60 g) powdered sugar
1 teaspoon (5g) vanilla extract
2 cups (480 g) whipping cream (35% fat), cold
Instructions :
First prepare the pineapple jelly.
Line two 7-inch (18 cm) baking pans with plastic wrap.
Dissolve gelatin in canned pineapple juice and soak for 5-10 minutes.
Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
Dissolve the gelatin over low heat, pour over the pineapple puree and stir to combine.
Divide the pineapple puree evenly between the two molds and freeze for about 2 hours or overnight.
Prepare the almond cookie:
In a large bowl, mix the flour with the sugar, almonds and salt. Blend the cooled butter into the flour mixture, using a pastry blender, fork or food processor, until crumbs form. Add water and stir until incorporated. Wrap it in plastic, shape into a disk and refrigerate for at least 30 minutes.
Roll the dough between two pieces of parchment paper or plastic wrap until it measures about 8 1/2 inches (21 cm) in diameter.
Use an 8 inch (20 cm) ring to cut out a circle. Remove excess dough. Refrigerate the dough for about 30 minutes before baking.
Preheat the oven to 350F (180C).
Prick the circle of dough with a fork and bake for 15 minutes. Let cool completely.
Prepare the vanilla sponge cake:
Reduce oven temperature to 340 F (170 C). Grease and line the bottom and sides of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yellows.
In a medium bowl, mix the yolks with 1/3 cup (70 g) of the sugar and the vanilla extract until creamy and pale yellow in color. Gradually incorporate the oil then add the sparkling water.
In a large bowl, mix the egg whites with the salt until frothy. Gradually add the remaining 1/3 cup sugar (70 g).
Continue mixing until stiff peaks form.
Carefully fold a spoonful of whipped whites into the yolk mixture, then gently fold the yolk mixture into the whipped whites.
Gradually sift the flour and baking powder over the egg mixture and gently fold in.
Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Let cool for about 10-15 minutes. Remove from pan and let cool completely on a wire rack.
Make the White Chocolate Cream Cheese Frosting:
Place the white chocolate and ¼ cup (60g) cream in a heatproof bowl and place over a saucepan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl, mix cream cheese until smooth. Add the powdered sugar and vanilla extract and mix to combine. Add the melted chocolate and set aside.
In another bowl, mix whipped cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the cake:
Divide the sponge cake into 3 layers.
Add a little icing to the middle of a serving dish and place the almond cookie on top. Spread a thin layer of frosting and add the first cake layer.
Soak the cake with about ¼ cup (60 ml) canned pineapple juice. Spread evenly with up to 1/3 of the white chocolate cream cheese frosting.
Add a layer of pineapple jelly on top of the icing.
Add the second layer of cake. Soak in pineapple juice, spread up to 1/3 of the icing and add the second pineapple jelly on top.
Add the last layer of cake, soak in pineapple juice. Cover the top and sides with the remaining frosting.
Refrigerate for several hours or overnight to allow the pineapple jelly to thaw.
Decorate the cake as you wish, I used whipped cream, white chocolate shavings and yellow flowers. Enjoy!
