Peach & Pineapple Cream Cake
Ingredients
- 5 eggs
- 150 grams caster sugar
- 180 grams flour
- 10 grams gelatin granules
- 20 milliliters water
- 1 can peaches, chopped
- 1 can pineapple, chopped
- 400 milliliters double cream
- 110 grams caster sugar
- Vanilla extract, to taste
- Syrup from canned fruits (for soaking the sponge)
- White chocolate ganache (white chocolate melted with cream)
For the Sponge Cake:
For the Gelatin Mixture:
For the Filling & Cream:
For Assembly:
For Decoration (Optional):
Instructions
- Prepare the Sponge Cake:
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- Preheat the oven to 175°C (350°F).
- In a large bowl, beat eggs and caster sugar for 5-7 minutes, until the mixture triples in volume.
- Sift in the flour in two batches, gently folding in with circular motions from bottom to top to keep the air in.
- Pour the batter into a baking pan and bake for 45 minutes or until it passes the toothpick test.
- Let the cake cool completely, then slice it into three equal layers.
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- Prepare the Gelatin:
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- In a small bowl, mix gelatin granules with water and let it sit for a few minutes to bloom.
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- Prepare the Fruit & Cream:
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- Chop the canned peaches and pineapple into small pieces.
- In a mixing bowl, beat double cream, caster sugar, and vanilla extract for 2 minutes, until it thickens.
- Microwave the hydrated gelatin for a few seconds to dissolve, then mix it into the whipped cream.
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- Assemble the Cake:
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- Place the first layer of sponge cake back into the baking pan.
- Spread a layer of cream, followed by fruit pieces, and another thin layer of cream.
- Add the second sponge layer, soak it lightly with fruit syrup, then repeat with cream and fruit.
- Place the final sponge layer on top and soak both sides lightly with fruit syrup.
- Cover with plastic wrap and refrigerate overnight.
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- Decorate the Cake:
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- The next day, smooth out the cake with any remaining cream.
- Decorate as desired—I used white chocolate ganache with whipped cream.
Enjoy your Peach & Pineapple Cream Cake! -