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This is my absolute favorite dessert on the whole Earth. I used to buy a very similar cake in Lithuania at IKI market and they would call it “Pineapple Hat”. I never found the recipe for it, so I literally developed it from the taste of my memory. I’ve been making this dessert for almost 30 year. Ouch, that makes me feel older than I am haha.. The best is to make this cake 24-48 hours in advance and keep it refrigerated. Allow at least 24 hours for all the flavors to marry. It last in the fridge for 4-5 days. I strongly suggest to use kitchen scales. The sponge can be made in advance. Keep in a plastic bag for 2 days or in a freezer for up to 3 months.
Pineapple and Dark Roasted Peanut CakeCourse: Dessert
4 eggs (room temperature)
400 g or 1 and 3/4 cups white sugar
237 ml or 1 cup milk
112 g or 1 stick unsalted butter
1 tbsp of vanilla extract
260 g or 2 cups and 1 tbsp all-purpose flour
10 g or 2 and 1/4 tsp baking powder
2 g or 1/4 tsp salt
~600 g or 21 oz can of pineapple chunks in a syrup
800 g or 4 and 1/4 cups heavy cream
5-7 tbsp powdered sugar (depending how sweet you prefer)
1 tsp of vanilla extract
1 tbsp of rose water
For the topping:
~600 g or 5 cups of raw peanuts
Let’s make it
- Preheat the oven to 350 F.
- Grease and line 9 inch pan with parchment paper.
- Heat milk in a microwave until hot, put cubed or sliced butter in the milk and let it to melt.
- Beat eggs and sugar with a mixer until the mixture becomes very pail and almost doubles in volume. This step is very important!
- Add milk and butter mixture. Incorporate it.
- Sift flour, baking powder and salt to incorporate more air.
- Gradually add flour to the mixture, beating on a low speed. Stop as soon as all flour is incorporated.
- Pour in the pan and tap the pan (kind of drop it) to the counter a few times to release majority of air bubbles.
- Bake at 350 F for 25 min, then reduce the heat until 325 F and finish baking (until the toothpick in a center comes out clean and you can see the edges pop off from the pan).
- Cool down on the counter for 15 min, then remove it from the pan and cool completely on a cooling rack.
- Drain the pineapples reserving the syrup.
- Whip cream with powdered sugar, vanilla and rose water.
- Roast peanuts at 350 F preheated oven for ~20 min, shaking pan every 5-7 min. Roast until it becomes brown, not just golden color. This is a main flavor in this cake.
- Cut each sponge horizontally in 3 even pieces.
- Pour 1/3 of the pineapple syrup on the 1st layer on the sponge.
- Add 1/2 of pineapple chunks on the cream.
- Place 2nd layer of the sponge and repeat 15-16 steps.
- On the top I like to put the bottom layer of the sponge, because it’s most even.
- Pour the rest of the syrup and the rest of 1/3 of the cream.
- Cover the cake in cream evenly. No worries if some spots are missing.
- Starting from the sides add peanuts all over the cake. As much as you can.
- Chill for at least 24 hours. The best after 36 hours.