Pineapple Layer Cake with Pastry Cream

Pineapple Layer Cake with Pastry Cream, a moist and refreshing cake made by combining a simple sponge cake and pastry cream, or crema pasticciera. Two basic recipes that are the building blocks of so many wonderful desserts!I was first introduced to this beautiful, decadent cake by my husband’s aunt visiting from Italy years ago. After only one bite I knew that I had to recreate this recipe for Pineapple Layer Cake with Pastry Cream. So I recruited her to my house and we spent a lovely day in the kitchen baking this cake.

I recall her serving huge slabs of this cake, calling us to the table to try this “torta leggiera” as she called it or light cake.  Of course this name stuck and we now call it “torta leggiera” amongst ourselves.

But what’s not to love about a moist sponge cake soaked with pineapple juice and liquor layered with pastry cream (or crema pasticciera)  and pineapple slices and completely covered with a combination of pastry cream and whipped cream?

It may seem intimidating at first glance but basically you can break this recipe down into two components: the preparation of the sponge cake and the pastry cream. Then there’s the addition of pineapple to give this cake a fruity refreshing flavor.

Before getting into detailed steps on how to make this recipe, let’s talk more about the sponge cake and pastry cream.

What is sponge cake or Pan di Spagna?

A traditional Italian sponge cake or Pan di Spagna as it is called is traditionally made with only 3 ingredients: eggs; sugar and flour with absolutely no fat added. The eggs are separated and the yolks are whipped for a long period until they increase in volume. This is what gives a classic Pan di Spagna it’s height. Pan di Spagna may be flavored with lemon or vanilla. 

The cake on it’s own can be rather dry, however it’s perfect for soaking up syrups or liquors to make a delicious moist cake!

The sponge used to make this cake is a variation on the original Pan di Spagna as it has a leavening agent called lievito pane degli angeli added to it. In the case of this sponge since a leavening agent is added, the eggs are added whole instead of separating them. But what exactly is this lievito pane degli angeli?

What is lievito pane degli angeli?

As mentioned above lievito pane degli angeli is a leavening agent with artificial vanilla flavor added to it. This is what is commonly used in Italy in place of baking powder when baking. This Italian product is sold in 16 gram envelopes. Available in most Italian grocery stores it is also available for purchase online here.

What can I substitute lievito pane degli angeli with?

If you don’t have access to this leavening agent or don’t wish to purchase it online, you may substitute lievito pane degli angeli with an equal amount of baking powder, that is 1 tablespoon of baking powder per envelope. Of course, this product also contains artificial vanilla flavor in powdered form so you may add a few drops of vanilla to your cake as well. 

What else can the sponge cake be used for?

Sponge cakes can be a building block for endless dessert possibilities. You can swap out the pineapple for fruit of your choice such as strawberries or other berries in season. Layer it with different types of cream including buttercream or even chocolate flavored pastry cream. The sponge cake can be cut up into pieces to make a trifle, another recipe on my to do list!

What is pastry cream or crema pasticciera?

Pastry cream is basically a custard made with eggs; sugar; flour and milk. It can be flavored with lemon juice (as in this recipe) or  with vanilla.  Some recipes also stir in butter at the end.

Pastry cream is delicious on cakes; in trifles; as a cannoli filling instead of the traditional ricotta filling that I’m fond of; or as a filling for zeppole. Both recipes for cannoli and zeppole can be found on my blog.

Pastry cream can also be enjoyed as is, perhaps topped with a few berries or other fruit of your choice. Serve chilled as a light and refreshing dessert!

What is Diplomat cream?

There is a layer of pastry cream sandwiched between both sponge cakes in this recipe. But the outer  layer is actually a combination of pastry cream combined with whipped cream to create a lighter, fluffier cream. This cream is called Diplomat cream. Although interestingly enough, in Italy it is generally called chantilly cream instead. Not sure why that is!

Now that we got some of these details out of the way, here are step by step instructions with images to guide you through the recipe. You’ll find the detailed printable recipe card at the end of this post.

Step by Step Instructions:

Preheat the oven to 350°F and grease and flour 2 -9 inch cake pans.

In a large bowl, whisk the eggs and sugar together until smooth.

Sift the flour, salt and lievito pane degli angeli together and add to the bowl. Whisk until smooth. You can also use a hand held mixer for this step.

Pour the batter into the prepared pans and tap on the counter to remove air bubbles.

Bake in the center of the oven for 20-22 minutes until the cakes are a light golden color. Do not pierce with a toothpick or the cakes may deflate. Let cool for 5 minutes before unmolding and transferring to a wire rack to cool.

How to make pastry cream (crema pasticciera)

Meanwhile prepare the pastry cream. Heat milk along with a 2 inch strip of lemon peel until warm in a small sauce pan. Do not bring to a boil. Combine the egg yolks and sugar in a medium sized bowl. Whisk until smooth. Add the flour and once again, whisk until smooth.

Temper the eggs by whisking half the milk into the egg mixture until smooth. Return the egg/milk mixture to the sauce pan with the remaining milk.

Whisk continuously over medium high heat until the mixture comes to a boil and becomes thick like a pudding. At this point immediately remove the cream from the heat. Remove and discard  the lemon peel.

Transfer the cream into a fine meshed sieve and place over a bowl. Force the cream through the sieve with a wooden spoon. This will ensure a smooth cream, free of lumps.

Place a sheet of plastic wrap directly on the surface of the pastry cream in order to prevent a skin from forming. Place in the refrigerator to cool completely.

To assemble the cake: 

Once the sponge cakes and the pastry cream are completely cooled you are ready to assemble the cake. Here are a few items to prepare first: 

• Drain the canned pineapple slices, reserving the juice. Stir Rum with the reserved juice.
• Whip the cream with the sugar. Set aside.
• It is not absolutely necessary but if you wish you may level the cakes with a sharp serrated knife. Hold the knife parallel to the cake and slice off the top layer thus making it completely flat.

Place one sponge on a cake plate with 2 pieces of parchment paper underneath it. This will catch excess pastry cream and will be removed once the cake is iced. Spoon half the pineapple juice/Rum mixture evenly over the surface of the cake allowing it to be absorbed. 

Spread 1/3 of the pastry cream over the surface of the sponge using an offset spatula.

Place pineapple rings over the pastry cream. At this point, if you wish, spread a thin layer of pastry cream over the pineapple.

Place the second sponge cake over the first layer. Spoon the remaining pineapple juice/Rum mixture over the sponge.

Fold the whipping cream into the bowl with the remaining pastry cream with a rubber spatula.

Use the offset spatula to spread a layer of cream over the surface of the cake as well as the sides.

Place pineapple rings on the cake.Refrigerate for several hours before serving, preferably overnight.

Tips and suggestions for the perfect Pineapple Layer Cake with Pastry Cream:

Why did my cake sink in the middle?

This can and has happened to me before and there are a number of possible reasons why this may occur including under baking the cake; opening and closing the oven door too often or overmixing the cake.

Here is a wonderful and thorough article explaining the various reasons why may occur and offers some creative solutions as well. Check it out here! 

Can the sponge cake be prepared in advance?

The sponge cakes can be prepared up to 3 days in advance. Be sure to wrap each individual cake well in plastic wrap and place in an airtight container to prevent from dying out.

How long in advance can pastry cream be made?

Pastry cream can also be prepared up to 3 days in advance and kept refrigerated well wrapped.

My pastry cream is runny and not adhering to the sides of the cake, what can I do?

If the Diplomat cream (pastry cream combined with whipped cream) is runny and you are having difficulty spreading it on the sides of the cake, place both the cake and the bowl of cream in the refrigerator for 45 minutes to an hour. The chilled cream will be easier to spread onto the sides of the cake.

My cake is too dry?

Be sure to soak both sponges with all the pineapple juice (combined with the liquor, if using). It may seem like a lot of liquid but the sponge will soak it up and result in a cake that is moist.

Place the cake in the refrigerator several hours before serving or ideally overnight. The sponge will further absorb the juices and it will be moist.

If you give this wonderful recipe a try, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!

Here are more delicious Italian cakes for you to try!

• Nonna’s Sponge Cake
• Gluten Free Pan di Spagna
• Lemon-Vanilla Snack Cake
• Blueberry Olive Oil Cake
• Orange Ciambella
• Pistachio Orange Polenta Cake
• Sicilian Hazelnut Cake
• Plum Almond Cake
• Neapolitan Ice Cream Cake Roll

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