For the pineapple filling
INSTRUCTIONS:
- Crushed pineapple in its own juice - 1 (15 ounce) can
- Granulated sugar - 1 cup
- Vanilla extract - 1 teaspoon
- Fresh strawberry - 1 pound – Washed, hulled, and mostly left whole
- Granulated sugar - 1/2 cup
- Vanilla extract - 2 teaspoons
- All-purpose flour, lightly spooned into measuring cup then leveled - 1 cup
- Baking powder - 1 1/2 teaspoon
- Kosher salt - 1/4 teaspoon
- Large eggs, separated at room temperature - 5
- Granulated sugar for the egg yolks - 3/4 cup
- Whole milk - 1/3 cup
- Vanilla extract - 2 teaspoons
- Granulated sugar for the egg whites - 1/4 cup
- Sweetened condensed milk - 1 (14 ounce) can
- Evaporated milk - (14 ounce) can
- Heavy cream - 1/4 cup
- Banana Liqueur - 1/2 cup
- Vanilla bean paste - 2 teaspoons
- Kosher salt - Large pinch
- Banana Infused whipped filling and topping
- Heavy cream - 3 cups
- Vanilla extract - 2 teaspoons
- Banana liqueur - 2 tablespoons
- Confectioners' sugar - 1/2 - 3/4 cup
- Maraschino cherries (for topping)
- Maraschino cherries (for topping)
Make the pineapple filling:
- In a medium sized heavy bottomed saucepan, combine the pineapple (with juice), granulated sugar, and vanilla extract. Bring to a boil over medium/high heat. Reduce the heat to medium. Cook the mixture stirring often until the pineapple has softened, looks opaque and the sugar has taken on a syrupy texture, about 20 minutes or so. Remove from heat and allow to cool completely.
- In a medium sized heavy bottomed saucepan, combine the strawberries, granulated sugar, and vanilla extract. In a medium sized heavy bottomed saucepan, combine the pineapple (with juice), granulated sugar, and vanilla extract. Bring to a boil over medium/high heat. Reduce the heat to medium. Cook the mixture stirring often until the strawberries have softened, about 20 minutes or so. Remove from heat and allow to cool completely.
Bake the cake:
- Preheat the oven to 350 degrees Fahrenheit and position a rack in the center of the oven.
- Spray the bottom and sides of two 8 inch pans with cooking spray. Line the bottom of the pans with parchment paper and spray the parchment paper with cooking spray. Set aside. Place an 8-inch cardboard cake circle on a large rimmed platter and also set aside.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Separate the yolks from the whites. Set the whites aside momentarily in a small bowl.
- To a bowl of an electric mixer fitted with a whisk attachment (you can use a hand mixer), beat the egg yolks with ¾ cup of sugar on medium/high speed until the yolks are thick, creamy, and pale – About 2 minutes or so. Lower the speed to medium. Add the milk and vanilla extract. Whisk until combined, about 1 more minute. Transfer the egg yolk mixture to a large mixing bowl and set aside.
- Clean and dry the whisk attachment and mixer bowl. Add the egg whites to the bowl and whisk the egg whites, over medium/high speed until it forms soft peaks, about 2-3 minutes. Increase the speed to high and add the ¼ cup of sugar in a stream. Whisk on high until the egg whites form firm peaks, about 1-2 more minutes.
- Add 1/3 of the flour mixture into the egg yolks and fold with a rubber spatula until combined. Gently fold 1/3 of the egg whites until no white streaks remain. Alternate between the flour mixture and the egg whites in two more batches until incorporated. Make sure no flour or egg white streaks remain but don’t overbeat the mixture.
- Pour the batter into the prepared pans. Bang the pans on the counter a couple of times to even out the batter. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 15-20 minutes.
- Remove pans from the oven and allow the cakes to cool in the pans for about 7 minutes. Invert the cakes onto a wire rack, remove the parchment paper, and allow to cool completely. Once the cakes are cooled, poke holes on the entire surface of the cakes with the tines of a fork. Don’t be shy about poking. Just when you think you can’t poke any more holes, poke a few more. While the cakes cool, prepare the soaking liquid.
Prepare the soaking liquid:
- In a large bowl, combine the condensed milk, evaporated milk, heavy cream, banana liqueur, vanilla bean paste, and kosher salt. Whisk vigorously until combined and pour into a 4-cup measuring cup. Place in the refrigerator until ready to use.
- In a bowl of an electric mixer fitted with a whisk attachment, pour about 1/3 of the heavy cream and mix over medium/high speed until thickened. Add another third of the heavy cream and also mix until thickened. Add the rest of the heavy cream, followed by the vanilla extract and banana liqueur. Beat until thickened and forms medium peaks.
- Reduce the speed to low and add 1/2 cup of confectioners’ sugar. Beat on low until combined then increase the speed to high and beat until firm peaks form. Taste and if needed, add remaining 1/4 cup of sugar. Mix until combined. Remove the heavy cream filling from the mixer, cover loosely with plastic wrap, and place in the refrigerator until ready to use.
To assemble the cake:
- Place one of the poked cakes in the prepared spring form pan. Slowly pour half of the soaking liquid, starting at the edges, pausing to allow the liquid to soak into the cake before adding more liquid. A turkey baster (a new one) works very well for this.
- Spread the pineapple filling over the cake making sure to cover the surface of the cake. Spread about 1 ½ cups of the whipped cream over the pineapple and spread to cover evenly. Spread the strawberry filling over the whipped cream making sure to cover the surface of the cake. To recap, you should have the following in place: soaked cake -> pineapple filling -> whipped cream -> strawberry filling.
- Place the second cake on top of the filling. Slowly pour the rest of the soaking liquid, once again starting at the edges and pausing to allow the liquid to soak into the cake before adding more liquid. Spread whipped cream on the top and sides of the cake. Top with maraschino cherries.
- I like to place the cake in a spring form pan over a large platter to ensure the cake stays put.
- Cover the cake loosely with plastic wrap and refrigerate or place in the freezer until the cake is well chilled, at least 3 hours and up to 24 hours. Remove the cake from the springform pan (if using) and drizzle with chocolate sauce. Slice and enjoy.
Source: Mind Over Batter
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