Pineapple Rum Trifle Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup (1 1/2 ounces) shelled natural pistachios or blanched almonds |
3/4 cup plus 1 tablespoon all-purpose flour |
1/2 teaspoon salt |
5 large eggs |
2/3 cup sugar |
two 20-ounce cans unsweetened crushed pineapple |
1 cup well-chilled heavy cream |
2 teaspoons sugar |
Directions:
1. Make cake layer: Preheat oven to 350°F. Oil bottom and sides of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and line bottom and sides with parchment paper.
2. In a food processor finely grind nuts with flour and salt. In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and mixture forms a ribbon when beaters are lifted (about 10 minutes with a standing mixer or about 15 with a hand-held mixer). Fold flour mixture into egg mixture gently but thoroughly. Spread batter evenly in jelly-roll pan and bake in middle of oven until golden and springs back when lightly touched, 10 to 15 minutes. Cool cake layer in pan on a rack. Cake layer may be made 3 days ahead and kept wrapped well in plastic wrap at cool room temperature.
3. In a food processor pulse undrained pineapple 3 seconds. Drain pineapple in a sieve set over a bowl (you will have about 2 cups) and reserve juice for another use.
4. Assemble trifle cake: Invert cake layer onto a work surface and peel off parchment. With a long serrated knife trim layer to form a 14 x 7-inch rectangle, reserving trimmings. Halve rectangle crosswise to form two 7-inch squares and carefully halve squares horizontally (for a total of four 7-inch squares). Horizontally halve reserved trimmings.
5. Put 1 square on a cake plate. With a spatula spread 1/2 cup pineapple evenly over square. Top pineapple with 1/2 cup sabayon, spreading evenly. Make more layers in same manner with remaining 3 squares, pineapple, and sabayon, ending with sabayon. Piece together enough reserved trimmings to form a fifth square over sabayon. Chill cake, covered, at least 1 hour and up to 2 days.
6. In a bowl with an electric mixer beat cream with sugar until it just holds soft peaks and with a spatula spread whipped cream over top and sides of cake. Cake may be fully assembled 1 day ahead and chilled in a cake keeper or covered with an inverted bowl. Bring cake to room temperature before serving (about 30 minutes).
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