Sunday, 3 November 2013

Piña Colada Cake

Well I decided to make a birthday gift for myself. What could it be? Self-made cake seemed to be a perfect idea :) And so it was :) Soft sponge cake, refreshing pineapple, mouth-watering, sweet cream and tongue tickling shredded coconut. What else do a palate need? ;)
Recipe comes from Kwestia Smaku.

Some useful tips on 'before baking':
  • It is better to use fresh pineapple, not tinned one.
  • While mixing the sponge cake, remember to mix only in one direction!
  • It is possible to prepare the sponge cake one day earlier.
  • Actually, preparing the entire cake one day earlier is a fantastic idea - the cake is getting better and better with time! 
  • A good idea to cut the sponge cake is to use a thread.
  • It is possible to prepare that cake in non-alcohol version - don't impregnate the sponge cake with anything.
  • If the coconut liqueur is unavailable, it is also a good idea to use rum.
  • Instead of ricotta cheese it is possible to use ground curd cheese.
  • About coconut milk: shake before opening the tin. If there is a transparent liquid - highly probably this coconut milk is useless and preparing the coconut cream will be impossible. It needs to be white, milk-like liquid, as the title says: 'coconut MILK' not 'coconut water'.


Sponge Cake:

  • 7 eggs
  • 1 glass of sugar
  • 1 glass of flour
  • 1/3 glass of potato flour
Pineapple Mousse:
  • 2 pineapples
  • 2 tablespoons of coconut liqueur
  • 2 flat tablespoons of potato flour
Coconut Cream:
  • 1 (400ml) tin of coconut milk
  • 1/4 glass of coconut liqueur
  • 1 glass of sugar
  • 500g of mascarpone cheese
  • 250 g of ricotta cheese
Impregnating the sponge cake:
  • 6-9 tablespoons of rum
  • Shredded coconut
  • pineapples leaves (if they are in good visual condition)


Sponge cake:
  1. Take a springform cake tin, grease it and put the baking paper on the bottom. Grease the sides of the tin.
  2. Take a bowl, mix flour with potato flour inside.
  3. Start heating the oven to 170C.
  4. Take a mixer and its bowl, separate egg whites from yolks so that egg whites are inside the mixer's bowl and yolks are - for example - in a glass.
  5. Stir the yolks. Put aside and leave the spoon inside the glass.
  6. Start beating the whites on a low rotation for 2 minutes. 
  7. After those 2 minutes start adding sugar (gradually, one tablespoon after another).
  8. Continute beating the whites on the highest rotation till stiff and shiny (around 7-10 minutes).
  9. Without stopping the mixer, start adding the yolks (gradually, one spoon after another - another goes when the previous links perfectly with egg whites).
  10. Stop the mixer.
  11. Divide flours into 3 parts and add first part to the mixer's bowl. Stir very gently (not to destroy the foam) with a spoon till it links. After that, add the second part, stir and the third - stir again. (It is very important to stir slowly and precisely cause very often, in the middle or on the bottom of the bowl there is unlinked flour).
  12. Pour the dough into previously prepared springform cake tin and bake for around 35 minutes in 170C.
  13. After that time take it immidiately out of the oven, and throw on the kitchen's surface. Cool down.
  14. When the cake is cold take a knife and cut the sides very near to the springform cake tin side, so that the cake can be taken out easily from the springform cake tin.
  15. Now cut the sponge cake into 3 parts - using a knife or a thread.
Pineapple Mousse:
  1. Cut the pulp, throw away the skins and hard, middle parts of both pineapples. 
  2. Take one pineapple, cut the pulp into cubes and put inside a pot, add liqueur and start heating on a low heat for around 30 minutes, stiring from time to time not to let it burn. 
  3. Cut the second pineapple into cubes as well and put aside.
  4. Mix (using for example a blender) the boiled pineapple, add the second pineapple cut into cubes and start heating again. 
  5. Take a glass, put a little water inside. Add potato flour, stir.
  6. Add potato flour from the glass to the pot with pineapples. Boil till the mousse becomes really thick, like a jam.
  7. Cool down.
Coconut Cream:
  1. Take a pot. Put coconut milk and liqueur inside, add sugar and stir till the sugar melts.
  2. Boil on an average heat for around 30-40 minutes till the substance getsreally thick (like a gum).
  3. Cool down a little bit (it can't be cooled down completely cause it will be impossible to use it).
  4. Take a bowl, put mascarpone and ricotta cheese inside. 
  5. Using a mixer, mix it on a slow rotation. One spoon after another, keep adding coconut 'gum' while still mixing everything on a very slow rotation and make sure it links with both ricotta and mascarpone.

Preparing the cake:
  1. Put the bottom sponge cake piece on a desired plate (it won't be possible to change the plate after preparing!).
  2. Sprinkle with rum, put 1/2 of the pineapple mousse on it and 1/3 of the coconut cream. 
  3. Put another piece of sponge cake on it. Sprinkle with rum, put the rest of pineapple mousse on it and 1/2 of the coconut cream (leave 1/2 of the coconut cream for the sides and the top of the cake).
  4. Put the last piece of sponge cake on the top, sprinkle with rum, put coconut cream all over the cake - top and sides and sprinkle with shredded coconut (unlimited technique).
  5. Decorate the top of the cake with the pineapple leaves - if possible.
  6. Keep closed in a cake box, in the fridge.
  7. Bon Appetit! :)

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