Part Ii Bacardi Pineapple Cake With White Chololate And Caramel Buttercream Recipes

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch layer pans.
• Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Pour batter into prepared pans.
• Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
• Cool 15 minutes.
• Remove pans; cool completely.
• Fill and frost layer cake.
• Sprinkle with coconut.
• Refrigerate cake (and any leftover cake).
• FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
• Fold in whipped topping.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

Steps:

• To prepare cake: Mix flour, graham crumbs, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk and rum. Add vanilla. Mix until blended; add remaining flour, milk and rum, and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans. Bake at 350 degrees for 25 to 35 minutes, or until cake springs back when lightly touched near center. For the pineapple rum syrup: In a 1-cup measuring cup, combine rum, hazelnut or vanilla syrup and reserved pineapple juice (from the crushed pineapple used in the pineapple filling). Set aside. For the pineapple filling: In a small saucepan, over medium to medium-low heat, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1 tablespoon butter and 1 1/2 cups drained crushed pineapple (reserving juice for rum syrup), dash salt. Cook, stirring constantly, until thick and clear. Cool before using. For instructions for caramel sauce, buttercream frosting base and cake assembly, see PART II.

Steps:

• For the caramel sauce: Melt butter and brown sugar and boil for 2 minutes, then add the milk. Let the mixture come to a boil again, then stir in vanilla. Let sit until room temperature. Stir in confectioner's sugar. For the buttercream frosting base: Melt the white chocolate pieces in double boiler or microwave oven until completely smooth. Set aside. Combine butter and shortening in a mixer and then add sugar alternately with the cream and rum and vanilla. Stir in the salt, then add the melted white chocolate. Add the caramel sauce to the buttercream and mix well. To assemble the cake: Split the two layers, horizontally, with a serrated knife. Brush each layer liberally with the pineapple rum syrup, using a pastry or BBQ basting brush. Spread the bottom layer with one third of the pineapple filling. Top with the second layer, brush with more syrup (if there is any left), then spread with one third of the pineapple filling. Top with the third layer, brush with more syrup, top with remaining filling. Add the last layer then frost assembled cake with the white chocolate caramel buttercream frosting, making decorative swirls on trop. Garnish with melted white chocolate. Per serving based on 12 servings: 855 cal.; 4 g pro.; 113 g carb.; 40 g fat (22 sat., 12 monounsat., 5 polyunsat., 1 other); 108 mg chol.; 377 mg sod.; 1 g fiber; 95 g sugar; 41 percent calories from fat.