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Pineapple Rum Cake with a Pineapple Banana Macadamia Nut Crust & Tropical Rum Zabaglione

Zabaglione, is an Italian dessert made with egg yolks, sugar, a sweet wine, and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. I have taken this traditional Italian dessert and gave it a Hawaiian Twist!

Posted By: Leilani
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Prep Time: 30 | Cook Time: 60 | Ready In: 90 minutes
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Pineapple Rum Zabaione Filling
4 egg yolks
2 tablespoons sugar
5 tablespoons pineapple juice &
3 tablespoons rum blended together and ready to go

True Delights Crust**
3 Quaker “True Delights”

**if you can't find Quaker brand true delights bars, you can use your favorite shortbread cookies for the crust or just omit the crust altogether.

Pineapple Rum Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs separated and left to come to room temperature
1 1/2 cups granulated white sugar
1/2 cup light olive oil
½ cup pineapple juice
1 ½ Tbsp. Rum
1 16 oz. can (2 cups) crushed pineapple (liquid squeezed out and set aside)

Coconut Whipped Cream Frosting
2 Cups heavy whipping cream
3 Tablespoons sugar
2 cups Coconut flakes

Cooking Process:

Pineapple Rum Zabaione Filling
1. Boil some water in a sauce pan.
2. Separate the yolks from the whites and place the yolks in a heat proof bowl. Discard the whites.
3. Add the sugar and whisk (or mix with an electric mixer) until the mixture turns light yellow.
Place the bowl with the egg mixture on top of the pan with
boiling water. Continue whisking. Do not allow the bowl to touch the water.
4. In a thin stream, SLOWLY add the pineapple rum liquid to the egg mixture as you keep whisking.
5. Keep beating the egg mixture until it has doubled in volume and is fluffy and light...about 10-15 minutes.
6. Take off heat. Place a piece of plastic over it and keep in the refrigerator till time to fill cake.

True Delights Crust**
Toasted Coconut Banana Macadamia Nut Bars crumbled
Break apart the True Delight bars and crumble onto the
bottom of your prepared pan. Set aside.

**if you can't find Quaker brand true delights bars, you can use your favorite shortbread cookies for the crust

Preheat oven to 350°
Grease a cake, bunt or loaf pan. Cut a piece of parchment paper to fit on the bottom if you are using a pan that is not a bunt.

Break apart the True Delight bars and crumble onto the bottom of your prepared pan. Set aside.

In a bowl, sift flour together with baking soda, baking powder and salt. Set aside.

In a blender with whip blade, add egg yolks with sugar. Whip till eggs become light in color and sugar has dissolved. Add oil, pineapple juice and rum till well combined. Scrape this mix into a separate large bowl. Clean mixing bowl and dry, making sure the bowl is not greasy at all. Add egg whites and whip till soft peaks form. When egg whites are ready, carefully fold them with a spatula into the egg yolk sugar mixture. Using half of the quantity at a time.

Take your flour mixture that you previously set aside and carefully sprinkle and fold this into your wet ingredients. Add in ratios of a cup at a time. Remember to fold not stir! When ingredients are just incorporated fold in the crushed and squeezed pineapple.

Pour into prepared baking dish or pans on top of the crumbled True Delights bars. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Depending on your pan size and whether or not it’s coated, the cooking time may greatly vary. Start checking your cake at 35 minutes.

After 10 minutes of resting, release cake and let cool on platter. Make sure cake is cool before decorating it with whipped topping.

When cake is cool, slice to make two halves. Fill the middle with zabaione. Replace top.

Coconut Whipped Cream Frosting
Whip cream with sugar till stiff peaks form. After spreading it over the cooled cake, press coconut flakes onto the cake.