Pineapple-Mango Layer Cake

Ingredients:

• Almond Genoise:
• unsalted butter for greasing pan
• 1 cup soya powder, plus extra for dusting pan
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 large eggs, separated
• 3/4 cup granular sugar substitute
• 2 teaspoons almond extract
• 1/4 cup unsalted butter, melted and cooled
• Fruit decoration and whipped cream filling:
• 1/2 cup heavy cream
• 1 tablespoon granular sugar substitute
• 1/2 mango, thinly sliced (about 3/4 cup)
• 1/4 pineapple, thinly sliced (about 3/4 cup)

Directions:

For cake: Preheat oven to 350F. Line two 8-inch-round cake pans with parchment paper, grease and dust with bake mix. In a medium bowl, whisk together bake mix, baking powder and salt. In a large bowl with an electric mixer on medium speed, beat whites until frothy, about 3 minutes. Slowly add sugar substitute and continue beating until stiff, but not dry, peaks form, about 4 minutes. In a small bowl, whisk together yolks, almond extract and butter. Slowly pour yolk mixture into the beaten egg whites and continue mixing on medium speed until yolks are combined, about 1 minute. In three additions, gently fold the dry ingredients into the egg white mixture using a rubber spatula. Divide batter in prepared pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Cool on wire rack for 5 minutes, then turn out to cool completely.To assemble: In a small bowl with an electric mixer on medium, whip heavy cream with sugar substitute until soft peaks form, about 3 minutes. Place one cake layer on a serving plate. Spread half the whipped cream over cake. Place second layer over whipped cream. Top with remaining whipped cream. Starting at the edge of the cake, arrange fruit in concentric circles, alternating pineapple and mango slices.

Categories:

Breads & Baked Goods, Kosher, Grains & Breads, Middle Eastern, Desserts, Fruit, Caribbean, Phase Three, Phase Four.