Pineapple Layer Cake with Pastry Cream

slice of pineapple cake with pastry cream on plate with cake behind it

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!

Course Dessert

Cuisine Italian

Keyword pineapple layer cake with pastry cream, how to make pastry cream, Diplomat cream, how to make sponge cake

Prep Time 1 15

Cook Time 20

Total Time 1 35

Servings -12 servings

Calories 514kcal

Author Nadia Fazio

Ingredients

For the cake

8 large eggs at room temperature
1 1/2 cups granulated sugar
2 3/4 cups all-purpose flour
pinch of salt
2 envelopes lievito pane degli angeli

For the pastry cream

2 cups whole milk
2 inch strip of lemon peel
4 egg yolks
6 tbsp. granulated sugar
6 tbsp. all-purpose flour

For assembling

1 cup 35% whipping cream
2 tbsp. powdered sugar
2 cans pineapple slices 398 ml sized cans
1/4 cup Rum other options include Brandy or Amaretto or alcohol of your choice

Instructions

Prepare the cake

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 lieveto 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 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 will deflate.
Let cool for 5 minutes before unmolding and transferring to a wire rack to cool.

For the pastry cream

Heat milk along with 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:

Once the sponge cakes and the pastry cream are completely cooled you are ready to assemble the cake.
Drain the pineapple rings and keep the pineapple 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 surface of the cake.
Refrigerate for several hours before serving, preferably overnight.

Notes

If your cake sinks in the center when you remove it from the oven: this can and has happened to me before. 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 overbeating the cake.

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

The sponge cakes may be prepared up to 3 days in advance. Cover well in plastic wrap to prevent from drying and keep at room temperature.

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

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.

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.

This cake keeps well refrigerated for up to 4 days.

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