On a day when I was craving something substantial and refreshing, I made this soaked sponge cake again, layered with pineapple cream and mascarpone. I started with eggs at room temperature, well-drained pineapple, and a pre-prepared baking pan to avoid wasting time between steps. The sponge rises high if you have a bit of patience when whipping the egg whites, and I love the cream because it’s not too sweet or heavy, even with mascarpone.
Quick Info
Total time: approx. 2.5 hours (including cooling and assembly)
Preparation time: 50-60 minutes
Baking time: 35-40 minutes for the sponge + 10 minutes for the cream
Servings: 15-20, depending on how large you cut the cake
Difficulty: medium
Recipe type: dessert, homemade cake
Ingredients
For the sponge:
4 whole eggs + 4 egg whites
10 tablespoons sugar
6 tablespoons oil
8 tablespoons flour
3 tablespoons cocoa powder
1/2 teaspoon salt
For the syrup:
500 ml water
3 tablespoons sugar
1 tablespoon rum essence
For the cream:
1 can of pineapple compote (400 g)
4 egg yolks
500 ml milk
6 tablespoons flour
3 tablespoons sugar
2 packets vanilla sugar
a pinch of salt
500 g mascarpone
For the glaze:
100 g chocolate
25 g butter
1 tablespoon milk
For decoration:
white chocolate flakes
Preparation Method
1. The Sponge
1.1. Separate the egg whites from the yolks. Use 8 egg whites for the sponge (4 whole eggs + 4 egg whites); set the yolks aside, as you will need 4 for the sponge and 4 for the cream.
1.2. Beat the egg whites with half a teaspoon of salt until they start to firm up. Gradually add the sugar and whisk until you achieve a stiff, glossy meringue. When you lift the beaters, the tip of the meringue should stand still.
1.3. Add one yolk (from the 4 reserved for the sponge) over the meringue and mix on low speed just enough to incorporate without losing volume.
1.4. Add the oil, mixing briefly.
1.5. Gradually fold in the sifted flour and cocoa powder in several batches. Use a spatula and mix with broad, upward strokes.
1.6. Prepare a baking pan of approximately 22x36 cm with parchment paper, pour in the mixture, and level it.
1.7. Bake the sponge at 180°C on the middle rack for 35-40 minutes. Check with a toothpick – it should come out clean.
1.8. Let the sponge cool completely in the pan, then remove it and cut it horizontally into three equal layers.
2. Pineapple and Mascarpone Cream
2.1. Drain all the juice from the compote (save it for the cream and syrup if desired). Cut the pineapple into small cubes so it mixes well into the cream.
2.2. In a bowl, whisk the 4 egg yolks with the sugar, vanilla sugar, and a pinch of salt until they lighten in color and become frothy.
2.3. Pour a little of the compote juice over the yolks and mix to thin them out. Add the flour, combine, then add the remaining juice (approximately 200 ml).
2.4. Heat the milk separately until just before boiling.
2.5. Gradually pour the yolk mixture with juice and flour into the hot milk while whisking vigorously.
2.6. Place the pot over low heat and cook the mixture, stirring constantly with a whisk. Once it starts to boil, let it simmer for a few minutes until it thickens and large bubbles appear.
2.7. Remove from heat, cover the cream with plastic wrap directly on the surface to prevent a crust from forming, and let it cool completely, stirring occasionally.
2.8. After cooling, add the mascarpone, one tablespoon at a time, mixing on low speed until well combined.
2.9. Add the diced pineapple to the cream and gently fold it in with a spatula.
3. The Syrup
3.1. Boil the water with the sugar until the sugar is completely dissolved. Remove from heat, add the rum essence, and let it cool.
4. The Glaze
4.1. Break the chocolate into pieces and combine it with the butter and milk in a small saucepan.
4.2. Heat over low heat, stirring constantly until everything melts and combines. Do not let it boil.
5. Assembly
5.1. On a platter or in the pan, place the first layer of sponge.
5.2. Carefully soak it using a brush or spoon, without overdoing it. The sponge should be moist, not soggy.
5.3. Spread half of the cream, level it, then place the second layer of sponge on top.
5.4. Soak it, pour the remaining cream, cover with the last layer of sponge, and soak it as well.
5.5. Refrigerate for at least an hour to allow the cream to set and the layers to settle.
5.6. Spread the warm glaze over the entire surface of the cake. Level it quickly as it sets quite fast.
5.7. Decorate with white chocolate flakes once the glaze has cooled slightly; otherwise, they will melt.
Why I Make This Recipe Often
I love that the sponge remains fluffy and soaked, while the cream has a fresh pineapple flavor without being heavy or overly sweet. The cake holds up well for a few days in the fridge and is suitable for both family gatherings and packed lunches.
Tips and Variations
Tips
- If you prefer a lighter cream, you can reduce the amount of flour.
- The egg whites must be whipped very stiff; otherwise, the sponge won't rise properly.
- If you care about appearance, slice the sponge carefully to avoid crumbling.
- For the glaze, use quality chocolate; the texture will be smoother.
Substitutions
- If you don’t have mascarpone, you can try using plain cream cheese, but the flavor won't be identical.
- You can also use round pineapple slices from compote, but they should be well-drained and finely chopped.
- The rum essence can be replaced with vanilla or lemon, according to your preferences.
Variations
- You can use less syrup if you want a less moist cake.
- For the cream, the pineapple can be replaced with peaches from compote, but the flavor will be different.
- If you want a darker sponge, slightly increase the amount of cocoa and decrease the flour.
Serving Ideas
- The cake is good cold, straight from the fridge.
- It can be sliced into small portions, as it is quite filling.
- For presentation, it can also be garnished with fresh fruit or a bit of pineapple on top.
Frequently Asked Questions
1. Can I use fresh pineapple instead of compote?
Yes, but you will need to cook it a bit and sweeten it, as otherwise, it will be too tough and tart.
2. Is baking powder needed for the sponge?
No, if the egg whites are whipped very well. I never add it to this sponge.
3. How long does the cake last in the fridge?
3-4 days, well covered. The sponge stays soft due to the syrup.
4. Can I use a different glaze?
You can use a cocoa glaze with water, but with butter and chocolate, the texture is finer.
5. Is it suitable for freezing?
I do not recommend it; the texture of the mascarpone cream and soaked sponge will not be the same after thawing.
Nutritional Values
Estimated values per serving (out of 18 servings): approximately 280-320 kcal, 6 g protein, 18 g fat, 28 g carbohydrates. Values may vary depending on the type of mascarpone, amount of glaze, and cutting method. It is a substantial cake, with a fair amount of sugar and fat, but not excessive for a medium-sized portion.
Storage and Reheating
Keep it in the fridge, covered, where it lasts well for 3-4 days. I do not recommend reheating; the cake is served cold. If you want to transport it, place it in a container with a lid. If the sponge sits too long in the syrup, it will become too soggy. It’s better to assemble it a few hours before serving.
Quick Info
Total time: approx. 2.5 hours (including cooling and assembly)
Preparation time: 50-60 minutes
Baking time: 35-40 minutes for the sponge + 10 minutes for the cream
Servings: 15-20, depending on how large you cut the cake
Difficulty: medium
Recipe type: dessert, homemade cake
Ingredients
For the sponge:
4 whole eggs + 4 egg whites
10 tablespoons sugar
6 tablespoons oil
8 tablespoons flour
3 tablespoons cocoa powder
1/2 teaspoon salt
For the syrup:
500 ml water
3 tablespoons sugar
1 tablespoon rum essence
For the cream:
1 can of pineapple compote (400 g)
4 egg yolks
500 ml milk
6 tablespoons flour
3 tablespoons sugar
2 packets vanilla sugar
a pinch of salt
500 g mascarpone
For the glaze:
100 g chocolate
25 g butter
1 tablespoon milk
For decoration:
white chocolate flakes
Preparation Method
1. The Sponge
1.1. Separate the egg whites from the yolks. Use 8 egg whites for the sponge (4 whole eggs + 4 egg whites); set the yolks aside, as you will need 4 for the sponge and 4 for the cream.
1.2. Beat the egg whites with half a teaspoon of salt until they start to firm up. Gradually add the sugar and whisk until you achieve a stiff, glossy meringue. When you lift the beaters, the tip of the meringue should stand still.
1.3. Add one yolk (from the 4 reserved for the sponge) over the meringue and mix on low speed just enough to incorporate without losing volume.
1.4. Add the oil, mixing briefly.
1.5. Gradually fold in the sifted flour and cocoa powder in several batches. Use a spatula and mix with broad, upward strokes.
1.6. Prepare a baking pan of approximately 22x36 cm with parchment paper, pour in the mixture, and level it.
1.7. Bake the sponge at 180°C on the middle rack for 35-40 minutes. Check with a toothpick – it should come out clean.
1.8. Let the sponge cool completely in the pan, then remove it and cut it horizontally into three equal layers.
2. Pineapple and Mascarpone Cream
2.1. Drain all the juice from the compote (save it for the cream and syrup if desired). Cut the pineapple into small cubes so it mixes well into the cream.
2.2. In a bowl, whisk the 4 egg yolks with the sugar, vanilla sugar, and a pinch of salt until they lighten in color and become frothy.
2.3. Pour a little of the compote juice over the yolks and mix to thin them out. Add the flour, combine, then add the remaining juice (approximately 200 ml).
2.4. Heat the milk separately until just before boiling.
2.5. Gradually pour the yolk mixture with juice and flour into the hot milk while whisking vigorously.
2.6. Place the pot over low heat and cook the mixture, stirring constantly with a whisk. Once it starts to boil, let it simmer for a few minutes until it thickens and large bubbles appear.
2.7. Remove from heat, cover the cream with plastic wrap directly on the surface to prevent a crust from forming, and let it cool completely, stirring occasionally.
2.8. After cooling, add the mascarpone, one tablespoon at a time, mixing on low speed until well combined.
2.9. Add the diced pineapple to the cream and gently fold it in with a spatula.
3. The Syrup
3.1. Boil the water with the sugar until the sugar is completely dissolved. Remove from heat, add the rum essence, and let it cool.
4. The Glaze
4.1. Break the chocolate into pieces and combine it with the butter and milk in a small saucepan.
4.2. Heat over low heat, stirring constantly until everything melts and combines. Do not let it boil.
5. Assembly
5.1. On a platter or in the pan, place the first layer of sponge.
5.2. Carefully soak it using a brush or spoon, without overdoing it. The sponge should be moist, not soggy.
5.3. Spread half of the cream, level it, then place the second layer of sponge on top.
5.4. Soak it, pour the remaining cream, cover with the last layer of sponge, and soak it as well.
5.5. Refrigerate for at least an hour to allow the cream to set and the layers to settle.
5.6. Spread the warm glaze over the entire surface of the cake. Level it quickly as it sets quite fast.
5.7. Decorate with white chocolate flakes once the glaze has cooled slightly; otherwise, they will melt.
Why I Make This Recipe Often
I love that the sponge remains fluffy and soaked, while the cream has a fresh pineapple flavor without being heavy or overly sweet. The cake holds up well for a few days in the fridge and is suitable for both family gatherings and packed lunches.
Tips and Variations
Tips
- If you prefer a lighter cream, you can reduce the amount of flour.
- The egg whites must be whipped very stiff; otherwise, the sponge won't rise properly.
- If you care about appearance, slice the sponge carefully to avoid crumbling.
- For the glaze, use quality chocolate; the texture will be smoother.
Substitutions
- If you don’t have mascarpone, you can try using plain cream cheese, but the flavor won't be identical.
- You can also use round pineapple slices from compote, but they should be well-drained and finely chopped.
- The rum essence can be replaced with vanilla or lemon, according to your preferences.
Variations
- You can use less syrup if you want a less moist cake.
- For the cream, the pineapple can be replaced with peaches from compote, but the flavor will be different.
- If you want a darker sponge, slightly increase the amount of cocoa and decrease the flour.
Serving Ideas
- The cake is good cold, straight from the fridge.
- It can be sliced into small portions, as it is quite filling.
- For presentation, it can also be garnished with fresh fruit or a bit of pineapple on top.
Frequently Asked Questions
1. Can I use fresh pineapple instead of compote?
Yes, but you will need to cook it a bit and sweeten it, as otherwise, it will be too tough and tart.
2. Is baking powder needed for the sponge?
No, if the egg whites are whipped very well. I never add it to this sponge.
3. How long does the cake last in the fridge?
3-4 days, well covered. The sponge stays soft due to the syrup.
4. Can I use a different glaze?
You can use a cocoa glaze with water, but with butter and chocolate, the texture is finer.
5. Is it suitable for freezing?
I do not recommend it; the texture of the mascarpone cream and soaked sponge will not be the same after thawing.
Nutritional Values
Estimated values per serving (out of 18 servings): approximately 280-320 kcal, 6 g protein, 18 g fat, 28 g carbohydrates. Values may vary depending on the type of mascarpone, amount of glaze, and cutting method. It is a substantial cake, with a fair amount of sugar and fat, but not excessive for a medium-sized portion.
Storage and Reheating
Keep it in the fridge, covered, where it lasts well for 3-4 days. I do not recommend reheating; the cake is served cold. If you want to transport it, place it in a container with a lid. If the sponge sits too long in the syrup, it will become too soggy. It’s better to assemble it a few hours before serving.