Pound Cake with Pineapple and Dulce de Leche Filling

Ingredients:

Cake:

2 cups all-purpose flour
1 and 1/2 cups sugar
1 cup milk
5 egg yolks
5 egg white s
1 tbsp unsalted butter
1 tbsp baking powder
1 tsp vanilla essence
1/2 tsp cream of tartar

Filling:

300g dulce de leche

Filling 1:

1/2 chopped pineapple
1/4 cup sugar
1/2 cup water
1/2 can sweetened condensed milk
2 tbsp butter
150g heavy cream

Topping and Filling 3:

250gr heavy cream
2 tbsp sugar

Directions:

Cake:
Preheat oven to 350ºF/180ºC. Grease two 8 inch Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the butter with the sugar until smooth. Add the egg yolks one by one and beat. Slowly add the flour, milk, vanilla and baking powder. In a clean bowl, whip the egg whites with the cream of tartar until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two 8 inch greased round pan. Bake for 35 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

Filling:
Bring pineapple, water and sugar to boil. Cook until gets clear and bright; remove from heat and cool. Sift the pineapple and reserve the syrup.

In a saucepan over medium heat, heat the condensed milk and butter. Beat with a whisk until the mixture thickens. Remove from heat and add the heavy cream. Let cool to room temperature.

Frosting:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the pineapple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread the dulce de leche filling evenly on top of the layer. Top with a second layer of cake. Spread the filling 1 evenly over it with some chopped pineapple. Top with the third layer and spread the filling 3(don’t use a lot because you’ll need some to cover the cake). Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the frosting. Led to the refrigerator until serving time.

Pound Cake

Ingredients:

2 sticks (225g) unsalted butter, softened, but not quite room temperature
1 8 ounce (225g) package of cream cheese, softened slightly
1 1/2 (285g) cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups (250g) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
confectioners’ sugar for dusting

Directions:

Preheat oven to 325 degrees (165 degrees celsius). Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.
While ingredients are mixing, whisk together four, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month.