Ingredients
Scale
- FOR 1 SPONGE CAKE BASE:
- 6 eggs at room temperature
- 1 cup of granulated sugar
- 3 tablespoons of cornstarch
- 3 tablespoons of flour
- 2 teaspoons of baking powder
- 4 tablespoons of cold water
- FOR THE FILLING:
- 1 liter of whipping cream
- 3/4 cup of powdered sugar
- 1 cup of diced pineapple
- 1 cup of milk caramel (dulce de leche), or peach or apricot jam.
- FOR MOISTENING THE SPONGE CAKE:
- 3/4 cup of water, or alternatively you can use pineapple juice (if using canned pineapple)
- 1/2 cup of granulated sugar
- 1 tablespoon of vanilla extract
- FOR THE DECORATION:
- Grated coconut, or chocolate chips
- Melted chocolate chips to make figures
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare a cake mold of 24 cms (9 inches), which should be buttered at the base and sides.
- In a bowl or in the mixer, beat the 6 egg whites vigorously. After about 2 minutes of mixing, start gradually adding the granulated sugar until the mix thickens.
- Then add the egg yolks one by one. Beat until well blended.
- Then, in a separate bowl, mix the flour, cornstarch and baking powder.
- Slowly add the dry ingredients to the mixture, and with the help of a wooden spoon or spatula, make “surrounding” movements, so that the mix gets enough air.
- Add the spoonfuls of water. Join the mixture carefully, and then transfer it into the mold.
- Bake for 25 minutes.
- You should check if the cake is cooked in the center with the help of a wooden skewer. If it comes out dry, that means that the sponge cake base is ready.
- Once ready, let the cake cool down.
- Once the cake is cool, divide it into 3 equal parts (through its thickness, so that you get 3 circles). And if for some reason the cake didn’t rise enough during baking, you can make one more sponge cake base.
- Then, in a bowl, beat the cream until it gets the proper thickness, and then add the powdered sugar to it.
- Prepare the moistening mix by mixing water with sugar and vanilla extract.
- Moisten the first part of the cake well enough, and also on the sides.
- Add a generous layer of cream, and then some chopped pineapple on top of it.
- Then place the next layer of sponge cake on top, moisten it a little bit (just like the previous layer), and spread milk caramel (dulce de leche) or jam on top of it.
- Place the last sponge cake layer, moisten it enough again, and thoroughly spread cream on top of it, as well as on the sides of the cake.
- Leave some cream aside, so that you have enough to make a decoration to your liking over the cake.
- On the sides of the cake, you may very carefully cover them with grated coconut or chocolate shavings.
- For the chocolate chips, you can melt them in the microwave for 40 seconds. And with the help of a pastry bag or a Ziploc bag, you can make figures over parchment paper. Then place the chocolate figures into the freezer for a minute, and that’s it, there will figures that you can use to decorate your cake.
- Ideally, try to make the cake the day before, so that it achieves the correct consistency and mix of flavors.
- Prep Time: 60 mins
- Cook Time: 25 mins