Pina Colada CakeAbout 40 min. prep., about 30 min. decoration, 3 hours coolingeasy
What you need: 2 baking tins Ø 18 cm
IngredientsSend shopping list by e-mail
For the biscuit
- 6 eggs
- 180 g sugar
- 6 tbsp. warm water
- 1 tsp. Decocino flavouring paste lemon
- 180 g flour
- ½ packet baking powder
- 60 g coconut flakes
Rum and pineapple filling
- ½ fresh pineapple (or 1 small tin of pineapple)
- 2 tbsp. water
- 1 tbsp. sugar
- 1 tbsp. rum (alternatively use water or pineapple juice)
For the cake cream
- 100 g white chocolate
- 250 g mascarpone
- 1 Decocino vanilla pod
- 250 g cream
- ½ packet instant gelatine
For the buttercream
- 300 g soft butter
- Decocino buttercream
Chocolate drip and decoration
- 120 g white chocolate
- 1-2 tsp. neutral cooking oil
- Decocino yellow food colouring paste
- 1/4 fresh pineapple
- Coconut flakes
- Decocino white sugar sprinkle pearls
- Mini meringues
- Line the base of two baking tins of 18 cm diameter with baking paper. If you only have one tin, simply bake the sponge layers in succession. The sponge mixture should be baked straight after being prepared so that the air beaten into it cannot escape.
- Preheat the oven to 170°C, with the upper and lower fan setting selected.
- Separate the eggs. Beat the egg whites until they are stiff.
- Cream the egg yolk with sugar, lemon paste and warm water for a few minutes.
- Fold the egg white into the yolk mixture in two portions.
- Sift the flour and baking powder onto the mixture, add the coconut flakes and carefully fold in using a spatula.
- Bake the sponge in the preheated oven for 20 - 25 minutes. To test for doneness, simply press the surface gently with your finger: if the indent you make on the cake bounces straight back, the cake is ready. If the indent stays down, then the cake needs a few more minutes baking.
- After it has cooled down, level the top of each sponge and cut each one in half horizontally to make four cake tiers.
Rum and pineapple filling
- Cut the pineapple off the stalk and peel off the skin. Cut the pineapple flesh into quarters and then into very thin slices.
- Heat the pineapple slices with water, sugar, and rum in a pan until all the liquid has evaporated. Remove the pineapple from the pan and leave to cool.
- Cut the chocolate into small pieces, melt it, and leave it to cool.
- Stir the mascarpone with 2 tsp. of the cream and the scraped-out vanilla pod until the mixture is creamy – not for too long, or it will congeal. Then fold in the cooled down chocolate
- Whip the cream with the instant gelatine until stiff. Fold into the chocolate and mascarpone cream mixture.
- Put the first sponge base on a cake plate and put a cake ring around it.
- Coat the sponge with a little cream, then with pineapple and again with more cream. Repeat this process until all sponge layers are used up.
- Leave the cake to cool in the fridge for at least 30 minutes.
- Put the buttercream for blending in a bowl with water, stir briefly and leave to rise.
- Add the soft butter, whisk everything together until the buttercream is white and creamy.
- Thinly glaze the outside of the cake with the buttercream and leave to chill in the fridge for about 30 minutes.
- Then apply the rest of the buttercream using a spatula. Spread the buttercream out thinly until the cake looks nice. Leave to chill in the fridge.
Chocolate drip decoration
- Finely chop and melt the chocolate.
- Stir the chocolate with 1 – 2 tsp. neutral oil. This will give the chocolate the optimal consistency for applying the drip decoration.
- Gradually add the colouring paste until you have the tone you want.
- Leave the chocolate to cool until it feels cold on the tongue.
- Put about a third of the chocolate in a piping bag and open the nozzle to an approx. 3 mm width.
- Put the chocolate on the middle of the cake and spread thinly using a palette knife. Spread the chocolate towards the cake edges so that it can trickle down the sides.
- Finish by decorating the cake with pineapple quarter, doughnuts, pearls, mini meringues, and coconut flakes.