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 POUND CAKE

Steps:

• Heat oven to 350°F.
• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add remaining ingredients. Beat with mixer until blended.
• Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
• Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

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.

WHITE CHOCOLATE-PINEAPPLE POUND CAKE

Steps:

• Heat oven to 350°F.
• Lightly grease and flour 12-cup fluted tube pan. Mix flour and baking powder; set aside.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with cream cheese spread, beating until well blended after each. Stir in pineapple; pour into prepared pan.
• Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula. Invert cake onto rack; gently remove cake. Cool completely.

ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS

Steps:

• Chocolate Ring:
• Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
• Preheat the oven to 360 degrees F.
• Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
• Lower the oven to 340 degrees F.
• To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
• To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
• To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
• To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
• To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
• Serve immediately.