Pina Colada sponge cake New Year's recipe. Pina Colada cake - delicate sponge cake with combined cream and pineapples Pina Colada cake recipe

If you need incredible a delicious cake, then “Pina Colada” is just for you, this is such a delicious cake - words cannot describe it. A stunning delicate sponge cake goes perfectly with butter cream, and pieces of pineapple (canned) pleasantly complement this taste.

If you are wondering where this name comes from, let me remind you that there is such a cocktail (non-alcoholic or low alcoholic) “Pina Colada”, which every self-respecting bartender must be able to make and know by heart. The cocktail combines the flavors of pineapple and coconut, which are also present in the cake. Only it is better to take canned pineapple for dessert, and instead of coconut - coconut flakes (its quantity may vary according to your preferences).

You need to prepare the sponge cake in advance. Mix sifted flour with starch.

Carefully separate the whites from the yolks so that not a drop of the yolks gets into the whites, otherwise the whites will not beat.

Beat the whites with a pinch of salt, after a minute we begin to add sugar in parts, without stopping beating. And after 3 minutes you will have whites whipped to stiff peaks. To check if they are whipped enough, turn the bowl over; the whites should not fall out.

Add the yolks to the whites one at a time, continuing to beat for a few more minutes until more dense. You should get a lush, strong mass, which, when drained from the whisk, does not dissolve immediately, but after 8-10 seconds.

In three additions, add the flour and starch, stirring with a wide spatula using bottom-up movements, just as you should mix regular biscuit dough. Pour into an ungreased mold, just line the bottom with parchment.

Bake in a preheated oven at 170 degrees for 40 minutes (mold diameter 20 cm). Remove from the oven 10 minutes after turning it off, turn it upside down on a wire rack, let it cool completely for several hours, then just release it from the mold, cut it into three parts 6-8 hours after baking.

Preparing the cream.

We put most of the milk and sugar on the fire, heat almost to a boil. Mix the rest of the milk with flour and starch using a whisk, which perfectly quickly breaks up all the flour lumps. Pour hot milk here (but not all), mix and return the mixture back to the remaining hot milk, put on fire. Cook over medium heat with constant stirring until thickened. When this starts to happen, start stirring the cream more intensively.

The cream turns out to be very thick, it seems that there is too much flour, but I hasten to assure you: this is how it should be. Cool the cream in a cold water bath or cover it end-to-end with cling film.

In the meantime, when the flour cream is already cooled, we begin to beat the softened mixture at room temperature butter, beat until white, 3-5 minutes. Gradually add the cream to the butter, continuing to beat until both mixtures are mixed. The cream turns out very tasty, very soft, white. Place in the refrigerator for a while (20-30 minutes).

Drain the syrup from the pineapple (do not pour it out), I also cut them in half because the pieces were quite large in the jar.

Soak the cut biscuit crust lightly with syrup (just pour with a spoon, you can add cognac), a little cream on top, pieces of pineapple, more cream, then a sponge cake and so on: soak, cream, pineapples, cream, sponge cake. Also lubricate the sides and top; there is enough cream. For big fans of coconut flakes, you can sprinkle it on top of pineapples or cream

The Pina Colada cake does not require any special decoration, just sprinkle with coconut flakes, but I decorated with whipped cream (100 ml of cream 33% + 1-2 tbsp of powdered sugar), in the center I have pink chocolate icing.

Let the cake soak in the refrigerator for 3-5 hours.

Exquisite, incredibly delicious Pina Colada cake is ready!

I reallyI've been wanting to make a cake like this for a long time. There are quite a few different cakes on the Internet with a similar name and similar concept. But as always, I wanted to create something of my own. And there is a good reason to prepare it. The name itself speaks about it, because it was created based on the famous classic cocktail of the same name “Pina Colada”, which in the original is made from coconut milk, pineapple juice and rum, but in reality, in most bars, from who knows what.

I took the always successful classic sponge cake as a basis. And I made the cream butter custard. But not the standard custard, but with coconut milk. To be honest, I expected more taste and aroma from coconut milk in the cream, but the yolks probably partially masked the coconut aroma that I really wanted to get. Therefore, you can safely use regular milk. After all, the subtle aroma of coconut in the custard is not worth paying extra for coconut milk. It is better, if possible, to add a little either coconut extract or coconut liqueur. But the coconut did its job. It was she who gave the cake a pronounced coconut taste and varied the consistency.
This time, I baked a very small cake, only 20 cm in diameter. He turned out to be very tall. You can safely use a 24 cm mold, then it will be of normal height. And if you take a mold with a diameter of 26 cm, it will turn out a little low, but also not too much.
About pineapple, I used canned pineapple in light syrup. Fresh would be too strong in taste, and finding truly sweet pineapple in our region is like winning the lottery. Additionally, fresh pineapple would release juice and over-hydrate the cake.

1 cake 20 cm in diameter:

Ingredients

• 1 jar canned pineapple pieces in light syrup (I have an 850 ml jar)
• 50 ml rum

For cream:

• 500 ml coconut milk
• 100 grams of sugar
• 75 grams flour
• 5 yolks
• 3 tsp corn or potato starch
• 8 grams vanilla sugar
• 300 grams butter, room temperature

For decoration:

• 200 grams coconut flakes
• 200 ml well chilled cream 30-45%

1) Prepare a classic sponge cake and cool.

2) Prepare coconut butter custard:

Bring coconut milk to a boil and remove from heat.

Beat the yolks with sugar until white. Add flour and starch and continue whisking.

Pour hot coconut milk into the yolks in a thin stream. The mass should thicken a little.

Place the cream in a water bath and cook, stirring, until the mixture acquires the consistency of a sauce.

Remove from heat and let cool completely, covering with cling film so that it touches the surface of the cream.

NB: In this way, the cling film prevents the formation of a crust that usually forms on the surface of the custard as it cools.

When the custard has cooled completely, beat the butter in a separate bowl until white. It should lighten and become more loose.

Add custard into the butter in portions. Beat until smooth and place in the refrigerator to cool for 1-2 hours. (You can leave it longer, but 30 minutes before frosting the cake, remove the cream from the refrigerator so that it is not too hard)

3 ) Cake assembly:

Cut the biscuit into 3 parts, leaving the bottom part on the base of the mold.

After cutting the cake, secure the sides of the pan again to create walls to hold the cream.

Strain the pineapple, reserving 150 ml of syrup.

Add rum to the syrup and generously soak the bottom cake layer, sprinkle the surface evenly with coconut flakes. Place 1/3 of the cream and 1/3 of the strained pineapples on top.

Cover with the next cake layer, soak in syrup and generously sprinkle the surface with coconut flakes again. Use a baking ring or parchment to make a high border around the perimeter of the mold, so as to create walls for the next layer of cream. Place another 1/3 of the cream and 1/3 of the strained pineapples onto the crust.

Cover with the third cake layer and soak it in syrup.

1. Cut fresh pineapple into pieces. Preheat the oven to 175 degrees. Grease a round pie pan and line it with a cut out circle of parchment paper, then butter the parchment.

2. Mix flour, baking powder, baking soda and salt in a bowl. In a large bowl, beat the butter and Brown sugar mixer at medium speed. Add the eggs, one at a time, and the rum. Add coconut cream and stir. Add the flour mixture in two additions and stir until smooth. Using a rubber spatula, stir the batter into the pineapple pieces. Pour the batter into the prepared pan and smooth it out.

3. Bake until golden brown, 35 to 40 minutes. Let cool in pan for 10 minutes, then remove to rack and remove parchment. For extra flavor, while the cake is still hot, you can brush it with rum or pineapple juice. Let the cake cool completely at room temperature or in the refrigerator if you don't have time to wait.

4. Once completely cooled, place the powdered sugar and salt in a bowl, mix with 1 1/2 tablespoons of pineapple juice and beat to a thick glaze consistency. Add additional pineapple juice (about a teaspoon or more) if the glaze seems too thick. Pour glaze over cooled cake. Serve immediately or refrigerate for 20 minutes until the glaze thickens slightly.

It always works out, it’s just never happened that it didn’t rise or sag. The main thing is not to open the oven for the first 15-20 minutes, and once again, quite by accident, I forgot to grease the pan, and the funny thing is that the sponge cake turned out more even, without a slide in the middle. Now I never grease the mold; it turns out that the dough clings better when climbing the walls. But I definitely put a greased circle of baking paper on the bottom.

Products:

For the biscuit:

1. Eggs - 4 pcs.

2. Sugar - 160 gr

3. Flour - 140 g

4. Vanilla sugar packet - 1 pc.

For cream:

1. Cream 33-35% - 500 ml

2. Powdered sugar - 1-2 tablespoons

For impregnation:

1. Sugar - 150 g

2. Water - 150 ml

3. Coconut liqueur - 100 ml

For decoration:

1. Coconut flakes

2. Raffaello - 6-7 pcs.

3. Lime or lemon pieces.

How to make Pina Colada Cake:

1. Sponge cake: separate the whites from the yolks. Beat the whites with a mixer until foam forms, without ceasing to beat, add sugar one spoon at a time, and vanilla too. Beat until the mixture becomes thick and glossy.

Then add the yolks one at a time, still whisking. Sift the flour twice through a sieve and add it into the dough in three additions, stirring with a spatula and stirring from bottom to top, starting from the sides to the center. Cut a circle of paper into the bottom of a springform pan with a diameter of 20 cm and grease it with oil.

Pour the dough into the mold, smooth it out with a spatula so that a small depression forms in the center. Place in a preheated oven for 30-35 minutes. Do not open the oven. Check readiness with a toothpick; it should be dry. Cool the finished biscuit and it is better not to cut it immediately, but let it lie for at least 12 hours. This way it will become a little stale and will crumble less during cutting.

2. Impregnation. Mix water with sugar and put on fire. Boil for 3-4 minutes, the main thing is that all the sugar melts. Cool. Add liqueur, stir. Cut the biscuit crosswise into three layers.

3. Whip well-chilled cream, add powdered sugar. I add very little, the cakes are very sweet, but you can add more or less.

4. Assembling the cake. Place one cake on a dish and soak it with 1/3 of the syrup using a brush. Grease with cream.

Cover with the second one and do the same. Cover with the top cake, which we prick with a toothpick (the top of the cake to soak better) and grease the top and sides with the remaining cream. Sprinkle the sides with coconut flakes, decorate the top with Raffaello halves and slices of lime or lemon. Cool well in the refrigerator.

A simple but very tasty cake is ready! The main thing is to soak it well in syrup. You can even cook it more than the recipe calls for.

Bon appetit!

If you are wondering where this name comes from, let me remind you that there is such a cocktail (non-alcoholic or low alcoholic) “Pina Colada”, which every self-respecting bartender must be able to make and know by heart. The cocktail combines the flavors of pineapple and coconut, which are also present in the cake. Only it is better to take canned pineapple for dessert, and instead of coconut - coconut flakes (its quantity may vary according to your preferences). If you need a delicious weekend cake, try a simple chocolate “Crazy” cake a la Pinscher. Festive, incredibly delicious cake “Mikado”. Below are video recipes.

Pina Colada Cake Recipe: for a 20 cm mold, the cake came out weighing 1200 g

• 4 large eggs
• 150 g sugar
• A whisper of salt
• 80 g flour
• 30 g starch
• vanillin

CREAM:

• 600 ml milk
• 200 g sugar
• 120 g flour
• 25 g starch
• 200 butter
• vanillin

ADDITIONALLY:

• 1 can of pineapple
• 100-200 g coconut flakes
• 100 ml cream 33%
• 1 tbsp. l. sugar powder

How to make Pina Colada Cake with Pineapples:

1.You need to prepare the biscuit in advance. Mix sifted flour with starch.

2. Carefully separate the whites from the yolks so that not a drop of the yolks gets into the whites, otherwise the whites will not beat.

3. Beat the whites with a pinch of salt, after a minute we begin to add sugar in parts, without stopping beating. And after 3 minutes you will have whites whipped to stiff peaks. To check if they are whipped enough, turn the bowl over; the whites should not fall out.

4.Add the yolks to the whites one at a time, continuing to beat for a few more minutes until more dense. You should get a lush, strong mass, which, when drained from the whisk, does not dissolve immediately, but after 8-10 seconds.

5.Add the flour and starch in three additions, stirring with a wide spatula using bottom-up movements, just as you should mix regular biscuit dough.

Pour into an ungreased mold, just line the bottom with parchment.

Bake in a preheated oven at 170 degrees for 40 minutes (mold diameter 20 cm). Remove from the oven 10 minutes after turning it off, turn it upside down on a wire rack, let it cool completely for several hours, then just release it from the mold, cut it into three parts 6-8 hours after baking.