Layered Caribbean Cakes

Name: Layered Caribbean Cakes
Ingredients: 200 g butter; 5 None medium eggs, separated; 200 g caster sugar; 2 tbsp white rum; 100 g plain flour; 1 tsp baking powder; 60 g coconut flakes; 1 None small pineapple, peeled and cut into 16 rings; 250 g mascarpone cheese; 200 g icing sugar; 3-4 tbsp pineapple juice; 1/2 None lime; None None colourful cake decorations

13 ingredients

5 steps

Ingredients

200 g butter
5 None medium eggs, separated
200 g caster sugar
2 tbsp white rum
100 g plain flour
1 tsp baking powder
60 g coconut flakes
1 None small pineapple, peeled and cut into 16 rings
250 g mascarpone cheese
200 g icing sugar
3-4 tbsp pineapple juice
1/2 None lime
None None colourful cake decorations

Directions

1

Preheat oven to 350°F. Line a 15x13 inch baking tray with parchment paper.
2

Whip egg whites to stiff peaks. Add a pinch of salt. Gradually whisk in 1/2 cup sugar until thick and glossy. Set aside. In a separate bowl, whisk together egg yolks, 1 tbsp rum and remaining sugar until creamy. Sift flour and baking powder together in a bowl. Add coconut flakes then mix into egg yolk mixture, alternating with melted butter. Fold in egg whites. Transfer to prepared pan and bake for 20 mins. Let cool then cut out 16 - 2 1/4 inch discs.
3

Meanwhile, combine mascarpone, 1/3 cup powdered sugar, pineapple juice and remaining rum until smooth and creamy.
4

To assemble the cakes, arrange 8 cake discs on a clean work surface. Top each with a slice of pineapple. Distribute mascarpone cream over pineapples then sandwich with remaining cake discs.
5

Mix remaining powdered sugar with lime juice to form a thick icing. Spread over top of each cake. Decorate with cake decorations of your choice. Chill for 1 hour then serve.