Recipes, re-invented from cooking shows
Pina Colada Layer Cake
Prep. Time:
Baking Time:
Total Time:
3 hours
45 minutes
3 hours 45 minutes
Serves:
8 individual cakes
Rachel and Julio's individual tropical layer cakes with corrected white mirror glaze technique addresses Joe's gelatin critique while maintaining the foundation solid and full of heart that Gordon praised. This elimination challenge creation feels like being on the beach through authentic tropical flavors and advanced pastry techniques, with individual portion sizing creating elegant presentation and maintaining authentic Pina Colada white appearance rather than artificial coloring.
Ingredients
FOR THE VANILLA SPONGE CAKE:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup butter, softened
4 large eggs
1 cup whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
FOR THE CARAMELIZED PINEAPPLE:
1 fresh pineapple, cored and diced
1/2 cup brown sugar
3 tablespoons butter
2 tablespoons dark rum (optional)
1 teaspoon vanilla extract
Pinch of salt
FOR THE CHERRY COULIS:
2 cups fresh or frozen cherries, pitted
1/3 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
FOR THE COCONUT MOUSSE:
1 can (13.5 oz) coconut cream, chilled overnight
1/2 cup powdered sugar
1 packet (2 1/4 tsp) unflavored gelatin
3 tablespoons water
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
FOR THE VANILLA CHANTILLY CREAM:
2 cups heavy cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon gelatin (for stability)
3 tablespoons warm water
FOR THE CORRECTED MIRROR GLAZE:
2 packets (4 1/2 tsp) unflavored gelatin (reduced from original)
1/4 cup cold water
2/3 cup granulated sugar
2/3 cup light corn syrup
1/2 cup sweetened condensed milk
8 oz white chocolate, chopped
Yellow and blue food coloring
Instructions
MAKE THE VANILLA SPONGE:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
3. Sift together flour, baking powder, and salt. Alternate adding dry ingredients and milk to butter mixture.
4. Divide between prepared pans and bake 25-30 minutes until golden and springy.
5. Cool completely, then level and cut each layer in half horizontally for 4 thin layers.
PREPARE THE CARAMELIZED PINEAPPLE:
6. In large skillet, melt butter over medium-high heat. Add diced pineapple and brown sugar.
7. Cook 12-15 minutes, stirring occasionally, until pineapple is golden and caramelized.
8. Add rum, vanilla, and salt. Cook 2 minutes more until syrupy.
9. Cool completely - this provides the beach flavor Gordon praised.
MAKE THE CHERRY COULIS:
10. In saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries break down.
11. Mix cornstarch with water and add to cherries. Cook until thickened, about 3-5 minutes.
12. Strain if desired for smooth texture. Cool completely.
PREPARE THE COCONUT MOUSSE:
13. Sprinkle gelatin over water, let bloom 5 minutes, then dissolve over low heat.
14. Whip chilled coconut cream with powdered sugar until soft peaks form.
15. Fold in dissolved gelatin, coconut extract, and vanilla. Chill until set but still pipeable.
MAKE VANILLA CHANTILLY CREAM:
16. Sprinkle gelatin over warm water, let bloom, then dissolve completely.
17. Whip cream with powdered sugar and vanilla to soft peaks.
18. Slowly drizzle in dissolved gelatin while whipping. Continue until medium peaks form.
ASSEMBLE THE CAKE:
19. Place first cake layer on serving plate. Brush with any pineapple syrup.
20. Spread layer of vanilla chantilly cream, then caramelized pineapple.
21. Add second layer, brush with syrup, spread coconut mousse.
22. Add third layer, brush with syrup, spread cherry coulis and more chantilly.
23. Top with final layer, brush with syrup.
24. Cover entire cake with remaining chantilly cream for smooth surface.
25. Chill 4 hours until very firm for mirror glaze application.
MAKE THE CORRECTED MIRROR GLAZE:
26. Sprinkle gelatin over cold water, let bloom 5 minutes.
27. In saucepan, combine sugar, corn syrup, and condensed milk. Heat to 103°F.
28. Add bloomed gelatin and stir until dissolved.
29. Pour mixture over chopped white chocolate, let sit 2 minutes, then blend until smooth.
30. Add food coloring for tropical effect. Use correct gelatin ratio to avoid too much gelatin issue.
31. Cool to 90°F before glazing - temperature is crucial for proper flow.
APPLY MIRROR GLAZE:
32. Place chilled cake on wire rack over sheet pan.
33. Pour glaze in center and let flow naturally over sides.
34. Allow excess to drip off. The corrected gelatin ratio should eliminate technical issues.
35. Chill 30 minutes to set glaze.
36. Carefully transfer to serving plate and garnish with tropical elements.
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