Pineapple and mascarpone cake
The pineapple and mascarpone cake was made at the request of a lady, so I didn't have the chance to photograph a slice. During that time, I used pineapple quite often, and the combination with white chocolate, mascarpone, and cocoa sponge seemed perfect for a refreshing cake with a smooth cream. The sponge should be allowed to cool completely before slicing, ideally until the next day, so it can be cut into three layers without breaking. Quick Info Preparation time: not specified in the original recipe Baking time: 35-40 minutes Cooling and stabilization time: minimum 2 hours in the refrigerator; it is preferable for the sponge to sit until the next day before slicing Total known time: at least 2 hours and 35-40 minutes, excluding preparation and complete cooling of the sponge Servings: not specified; the cake is cut into slices Difficulty: medium Recipe type: fruit cake, suitable for birthdays or festive meals Ingredients For the sponge 4 medium eggs 160 g sugar 100 g all-purpose flour 20 g cocoa powder, with 22% fat A pinch of salt Oil – the amount is not specified in the original recipe; it is used in the yolk mixture, according to the preparation steps For the cream 400 g liquid cream, with a minimum of 30% fat 250 g mascarpone 150 g white chocolate 10 g gelatin 50 ml syrup from canned pineapple 100 g canned pineapple, diced 1 teaspoon sugar For the syrup 80-100 ml syrup from canned pineapple For decoration 100 g grated white chocolate 1 strawberry, optional Preparation method The sponge 1. Preheat the oven to 180 degrees Celsius. Line a 22 x 12 x 6 cm baking pan with parchment paper. 2. Separate the egg whites from the yolks. Place the yolks in a bowl and mix with 60 g of sugar until they lighten in color and increase in volume. 3. Add the oil to the yolk mixture and mix for about a minute. The amount of oil is not mentioned in the original recipe, so I cannot specify it without altering the recipe. 4. In another bowl, beat the egg whites with a pinch of salt. When they start to foam, gradually add the remaining 100 g of sugar. Mix until the sugar dissolves and the foam is firm. 5. Gently fold the egg whites into the yolks in 2-3 large, gentle motions from bottom to top. This delicate mixing helps retain the air in the foam. 6. Mix the flour with the cocoa powder and sift them into the mixture in two batches. Incorporate each batch with a spatula, using bottom-to-top motions, without over-mixing. 7. Pour the batter into the prepared pan and bake the sponge for 35-40 minutes. It is done when it passes the toothpick test. 8. Allow the sponge to cool completely. The original recipe recommends leaving it until the next day, then slicing it horizontally into three layers. If it is still slightly warm or too soft, it will be harder to cut. The mascarpone and pineapple cream 1. Melt the white chocolate in a double boiler. Let it cool slightly, then incorporate it into the mascarpone with a mixer. 2. Separately, whip the liquid cream with the teaspoon of sugar until it thickens and has a firm consistency. 3. Add the whipped cream to the mascarpone and white chocolate mixture. Mix until well combined. 4. Set aside 250 g of the cream. This portion will be used for frosting and decorating the cake. 5. Hydrate the gelatin in the 50 ml of syrup from the canned pineapple. After hydrating, prepare it according to the instructions on the package. 6. Incorporate the prepared gelatin into the remaining cream, then add the diced pineapple. Mix just enough to distribute evenly without crushing the fruit. Assembling the cake 1. Line the pan in which you baked the sponge with plastic wrap. The wrap should cover the edges as well, so the cake can be removed more easily after cooling. 2. Place the first layer of sponge in the pan and soak it with a little syrup from the canned pineapple. There’s no need to use all the syrup at once; the total amount indicated for soaking is 80-100 ml. 3. Spread half of the pineapple cream over the first layer. 4. Add the second layer of sponge, soak it, and then spread the remaining pineapple cream on top. 5. Place the last layer of sponge on top and lightly soak it. Gently press the layers together to make them as even as possible. 6. Cover the pan and refrigerate the cake for at least two hours. The gelatin cream needs this time to stabilize. 7. Remove the pan from the refrigerator and carefully invert the cake onto a serving platter. Remove the plastic wrap. 8. Frost the cake with the mascarpone cream set aside. Finally, cover it with the grated white chocolate. The strawberry can be used for decoration if desired. Why I make the recipe often I love it because the cocoa sponge balances the sweetness of the white chocolate cream, while the pineapple adds a tangy note and a pleasant texture. The cake can be prepared in advance, which is helpful when making it for a festive meal. Additionally, the cream sets well after cooling, making the cake easier to slice after it has been in the refrigerator for a sufficient time. Tips and variations Tips The sponge must cool completely before slicing. If you have time, leave it until the next day, as indicated in the original recipe. Sift the flour together with the cocoa and incorporate them with a spatula, not with a mixer. This reduces the risk of the egg whites losing their volume. The white chocolate should be melted in a double boiler, ensuring no water enters the bowl. After melting, it’s best not to let it get too hot when adding it to the mascarpone. To ensure the cake comes out easily from the pan, the plastic wrap should be placed before assembling, including on the edges. The pineapple should be drained and diced before being added to the cream. If it is too wet, the cream may become less firm. Substitutions The recipe uses canned pineapple and its syrup for both the gelatin and the sponge soaking. No alternative is indicated in the original recipe, and substituting the fruit may change the flavor and texture of the cream. The amount of oil for the sponge does not appear in the ingredients list. Do not substitute or approximate it without knowing the quantity from the original source. Variations You can skip the strawberry, as it is mentioned only as an optional decoration. The cake can be simply decorated with just the grated white chocolate. If you prefer a more discreet decoration, use the grated white chocolate only on top. In the recipe version, the cake is frosted with the reserved cream and then covered with chocolate. Serving ideas Serve the cake cold, after it has been in the refrigerator and the cream has set. For cleaner slices, use a sharp knife and wipe the blade between cuts. The pineapple in the cream is sufficient to provide fruity flavor, so a separate sauce is not necessary. Frequently asked questions Can I bake the sponge and assemble the cake on the same day? Yes, if the sponge has cooled completely. However, the recipe recommends leaving it preferably until the next day before slicing, as it is easier to cut and does not crumble as much. How long should the cake stay in the refrigerator? The cake should be kept in the refrigerator for a minimum of two hours after assembly. This is the minimum time indicated for the gelatin cream to stabilize. Can I use fresh pineapple instead of canned pineapple? The recipe is calculated for canned pineapple and its syrup. Fresh pineapple does not provide the same syrup for soaking and hydrating the gelatin, so the change would require modifying the recipe. Why is 250 g of cream set aside? The cream set aside is used to frost the cake after it is removed from the pan. The remaining cream is mixed with gelatin and diced pineapple and used between the layers of sponge. Is it necessary to put the strawberry on top? No. The strawberry is mentioned as an optional decoration. The cake can be finished with just the mascarpone cream and grated white chocolate. Nutritional values The values below are estimates and depend on the number of slices, the exact amount of oil used, and how much syrup is absorbed by the sponge. For a rough division into 10 slices, one slice may have approximately: Calories: 500-560 kcal Protein: 7-9 g Carbohydrates: 45-55 g Fats: 32-38 g These values include the sponge, mascarpone cream, liquid cream, white chocolate, and pineapple, but cannot be considered accurate as the recipe does not specify the amount of oil or the number of servings. Storage and reheating Store the cake covered in the refrigerator. The cream contains mascarpone, liquid cream, and gelatin, so it is not suitable to leave it at room temperature for long. It is better to take out only the slices you plan to serve. The cake is not reheated. It is served cold, directly from the refrigerator or after a few minutes at room temperature, just enough for the cream to soften slightly.
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