Piña Recipe

Prep and preheat

Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining bottoms with parchment and lightly greasing sides.

In a medium bowl, sift together cake flour, cornstarch, baking powder and salt. Set aside.

Separate the eggs, placing yolks in one medium bowl and whites in a large, clean mixing bowl.

Beat egg yolks with 1/2 cup of the granulated sugar (from the 1 cup) until pale and slightly thickened. Add vegetable oil, milk and vanilla extract; mix until combined.

Gently fold the dry ingredients into the yolk mixture until only just combined and smooth. Do not overmix.

Using a clean, dry whisk or mixer, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup granulated sugar and continue beating to stiff glossy peaks.

Fold about one-third of the whipped egg whites into the yolk batter to loosen it, then gently fold in remaining whites in 2 additions until uniform, keeping as much air as possible.

Divide batter evenly between the prepared pans and smooth tops. Bake 18–22 minutes, or until a toothpick inserted into center comes out clean and the tops spring back lightly. Let cakes cool in pans 5 minutes, then invert onto racks to cool completely.

While cakes bake, prepare pineapple filling: place diced fresh pineapple in a saucepan with 1 tablespoon sugar and 1 tablespoon lemon juice. Cook over medium heat 6–8 minutes until fruit softens and releases juice. Remove from heat and let cool. If desired, pulse lightly in a food processor for a smoother texture, leaving some chunks for mouthfeel.

Make pineapple syrup: combine 1 cup pineapple juice and 2 tablespoons sugar in a small saucepan. Warm over low heat until sugar dissolves; cool. Reserve 1 cup for brushing the cake layers (this can be diluted with a little water if very strong).

Chill mixing bowl and beaters for 10–15 minutes in freezer for best whipping stability. Beat the chilled heavy cream with powdered sugar and 1 teaspoon vanilla on medium-high speed until medium-stiff peaks form.

If using cream cheese for stability, beat the softened cream cheese until smooth, then fold gently into the whipped cream until homogeneous and still light. Taste and adjust sweetness. Keep chilled until assembly.

Prepare fruits for topping: slice strawberries, kiwi, mango and other chosen fruits into thin, even pieces. Arrange pineapple rings/wedges and other fruits to your decorative preference.

Bloom gelatin

Bloom gelatin: sprinkle 2 teaspoons gelatin over 1/4 cup cold pineapple juice and let sit 3–5 minutes to bloom. Meanwhile warm 3/4 cup hot water (not boiling) and dissolve 2 tablespoons sugar into it.

Add the warmed sweetened water to the bloomed gelatin and stir until fully dissolved. Stir in remaining 3/4 cup cold pineapple juice to cool the mixture. Allow gelatin to cool to just above room temperature before glazing the fruit (to avoid melting whipped cream).

Level cake layers with a serrated knife if domed. Place first cake layer on a serving plate or cake board. Brush generously with pineapple syrup (about 1/4 cup) so it is moist but not soggy.

Spread a thin layer (about 1/3–1/2 cup) of whipped sweet cream over the first layer, then spoon 3/4–1 cup pineapple filling evenly. Smooth gently but keep some texture.

Place the second cake layer on top. Brush its top with more pineapple syrup (about 1/4 cup). If making a three-layer cake, cut cakes into three layers horizontally and repeat filling steps; for two layers continue as below.

Crumb-coat the cake with a thin layer of whipped cream (about 1/2 cup) to trap crumbs. Chill cake for 15–20 minutes to set the crumb coat.

Apply final coat of whipped sweet cream smoothly around top and sides using an offset spatula. Chill briefly if the cream becomes too soft.

Decorate top with arranged fresh fruit and pineapple rings/wedges. Using a pastry brush, gently pour or brush the cooled pineapple gelatin glaze over arranged fruit to give shine and to set the fruit in place. Work quickly but gently; do not allow glaze to drip heavily onto cream sides.

If needed for support, insert toothpicks or cake dowels discreetly to hold heavy fruit in place (remove before serving). Chill cake at least 1 hour to fully set glaze and flavors. Keep refrigerated until serving.