White Chocolate Pineapple Cake

This White Chocolate Pineapple Cake is a flavorful delicate cake, very light and refreshing, perfect for celebrating spring and upcoming Easter. It is moist and fluffy, and simply melts in your mouth, with a subtle pineapple flavor. The cake is composed from an almond crispy biscuit at the bottom, followed by three layers of vanilla sponge cake soaked in pineapple juice, filled with an amazing white chocolate and cream cheese frosting and pineapple jelly. I must say I simply fell in love with this cake. It is absolutely delightful and a crowd pleaser.


#pineapplecake #Eastercake

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/white-chocolate-pineapple-cake

Ingredients

Makes about 10-12 servings

Almond Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tbsp (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1 tbsp (15ml) ice cold water

Vanilla Sponge Cake
4 eggs, separated
⅔ cup (140g) sugar, divided
1 tsp (5g) vanilla extract
3 fl oz (90ml) vegetable oil
3 fl oz (90ml) sparkling water
1 ⅔ cup (200g) flour
2 tsp (8g) baking powder
1/4 tsp (1g) salt
For soaking the layers
¾ cup (180ml) pineapple juice

Pineapple Jelly
9 oz (240g) canned pineapple pulp
¼ cup (60ml) canned pineapple juice
1 tbsp (10g) gelatin powder
¼ cup (60 ml) pineapple juice, for dissolving gelatin
Yellow food coloring, optional

White Chocolate Cream Cheese Frosting
6 oz (180g) white chocolate, small pieces
¼ cup (60g) whipping cream
13 oz (360g) cream cheese, room temperature
½ cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 cups (480g) whipping cream (35% fat), chilled


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