White Chocolate Pineapple Cake Recipes

WHITE CHOCOLATE PINEAPPLE CAKE

Steps:

• Line two 7 inch (18 cm) pans with plastic wrap.
• Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
• Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
• Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
• Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.
• In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
• Use a 8 inch (20 cm) ring to cut a circle. Remove the 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. Allow to cool completely.
• Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g).
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
• Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
• Divide the sponge cake into 3 layers.
• Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
• Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
• Add one layer of pineapple jelly over the frosting.
• Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
• Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
• Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!

WHITE CHOCOLATE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
• Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
• Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
• Pat cherries dry and arrange over pineapple.
• Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
• Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
• Mix at low speed for 1 minute, scraping sides frequently.
• Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
• Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
• Bake cake until it springs back when lighly pressed, 43-48 minutes/.
• Remove pan from oven andplace o wire rack to cool for 10 minutes.
• Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
• Slice and serve warm.
• Store at room temp up to 3 days.