Best Part I Bacardi Pineapple Cake With White Chocolate And Caramel Buttercream Recipes

WHITE CHOCOLATE PINEAPPLE CAKE

Steps:

• Line two 7 inch (18 cm) pans with plastic wrap.
• Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
• Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
• Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
• Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.
• In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
• Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough. Refrigerate the dough for about 30 minutes before baking.
• Preheat the oven to 350F (180C).
• Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.
• Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g).
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
• Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
• Divide the sponge cake into 3 layers.
• Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
• Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
• Add one layer of pineapple jelly over the frosting.
• Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
• Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
• Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!

MY PINEAPPLE BACARDI RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour (or spray) 12-cup Bundt pan. Add the melted butter, nuts, brown sugar, 1/2 of juice from crushed pineapple, and as much of the pineapple as desired (I use about half of the can) to the prepared pan. It will appear to be a lot in the pan, but that's normal. The finished cake will look nice!
• 2. Combine cake mix, pudding, eggs, milk, oil, 1/2 cup of rum, half can of crushed pineapple and beat for 2 minutes on high with mixer. Pour into prepared pan and bake for 1 hour. (Check at 50 minutes--if toothpick comes out clean--you're done--depends on your oven).
• 3. Prepare glaze--Add remaining 1/2 of pineapple juice, powered sugar, 1 cup sugar, remaining 1/2 cup rum, and 1/2 stick melted butter to sauce pan and heat on. It's always good to have a little extra pineapple juice to get right flavor. This glaze will be very thin, but will absorb. Any extra that settles around the cake will be fine and will soak into any fruit you use to decorate the outside. You'll know when you taste it.
• 4. Let cool 5 minutes and invert to serving plate. Let rest 10 minutes. Poke holes using toothpick and drizzle glaze slowly to ensure all is absorbed all over the cake. Garnish with frozen sugared raspberries and mint leaves for a special Holiday look or you can use half pineapple rings to circle around the cake.