¾cuppineapple flavour greek yogurt(190 gr), room temperature & don't use low fat yogurt
1cupchopped pineapple(250 gr)
⅓cupunsalted butter(75 gr)
⅓cupbrown sugar(50 gr), compacted
⅓cupgranulated sugar(65 gr)
½cupwhipping cream min 35% fat(125 ml)
1 ⅓cupwhipping cream min 35% fat(330 ml), chilled
10.5ozfull fat cream cheese(300 gr), room temperature
½cupicing sugar(60 gr), sifted
¼cuppineapple juice(60 ml)
½tablespoongelatin powder(4 gr)
Sift the flour, baking powder, baking soda and salt into a bowl. Set aside.
In another bowl, whisk eggs and sugar until the mixture turns pale in color. Then add in vanilla extract, yogurt and sunflower oil. Mix until well combined.
Add in previously sifted flour mixture and mix just to combine. Don't over mix to avoid hard and dense cake. Divide the batter evenly into 2 pans of 9 inch (23 cm). Grease and line the bottom of the pan with baking sheet beforehand.
Bake in a preheated oven at 320ºF (160ºC) for 25 minutes or until fully cooked. Cool the cakes completely on a rack.
Optional: Remove the crust all around the cakes by placing a smaller size plate on top and cut all around.
Then slice each cake evenly into 2 pieces, leaving us with 4 pieces of cakes. Wrap them with cling films to avoid them getting dry while we proceed with the rest.
Put a pan on medium heat and add in unsalted butter, brown sugar, granulated sugar and salt. Stir continuously and cook until the sugars are dissolved.
Then in vanilla extract and pour the cream bit by bit while stirring. Continue cooking until the sauce thickens slightly. It's going to thicken more as it cools. Cool completely. Then place in the fridge so that it thickens more (thick enough to pour on the cake).
Whisk whipping cream in a bowl until stiff peaks. Set aside.
In another bowl, whisk cream cheese until fluffy. Then add in icing sugar, vanilla extract and mix until well combined. Set aside.
Sprinkle gelatin powder into pineapple juice. Leave for the gelatin to soak for 5 minutes. Then heat in microwave until it's fully dissolved. You can also heat it using double boiler.
Add 1-2 teaspoon of cream cheese mixture into gelatin mixture and mix well to combine. Then pour the gelatin mixture into the cream cheese mixture and mix everything well together. Lastly add in previously prepared whipped cream and fold everything well to combine. Set aside.
Place a piece of cake in a serving plate. Pipe some frosting on it. Then sprinkle ⅓ of chopped pineapple. Place another piece of cake and repeat until the 4th cake, leaving the final top empty.
Frost the cake using the rest of the frosting. Then slowly pour the thickened caramel on top so that it coats the whole cake. Decorate with some whipped cream and pineapple pieces, if you wish. Enjoy!
You can prepare and frost the whole cake 1 day earlier and keep it in the fridge. The cake taste better the next day. Take the cake out from the fridge to room temperature and then continue coating it with the caramel and final touches.