Crown Jewel Cake

Serves 6-8

To make this cake you will need a 7" round spring-form pan, an 11x17" jelly roll pan, and a tea towel.


Gelatin cubes:

Prepare 3 oz. flavored gelatin packages (I used 3 different colors/flavors of Jello brand) as directed on the box.  When set, cut into cubes and store in refrigerator for later use.


Jaconde cake:

1/4 cup confectioners' sugar for sprinkling tea towel

1 cup almond flour

3/4 cup confectioners' sugar

1/3 cup all purpose flour

3 large eggs

1 egg yolk

3 egg whites

1/4 cup extra fine granulated sugar

2 tbsp butter, melted

1/2 tbsp Wilton pink/rose gel food coloring -or- Americolor deep pink gel food coloring (do not use liquid food coloring)


Preheat oven to 450 degrees. Sprinkle 1/4 cup confectioners' sugar onto a thin tea towel well and set aside. Grease jelly roll pan, line with parchment and grease paper.

Using a stand mixer fitted with the paddle attachment, beat the almond flour, 3/4 confectioners' sugar, flour and eggs until combined, stopping to scrape down the sides of the bowl as necessary.  Add the 1 egg yolk and food coloring, then mix again to combine.

In a separate bowl, whip the egg whites with an electric hand mixer.  When foamy, gradually add in the granulated sugar until a white, thick meringue forms.  Gently fold the meringue into the almond flour mixture.  Add the melted butter and carefully fold again, as to not deflate the batter.

Pour mixture into jelly roll pan and bake for 5-8 minutes Watch it carefully as it cooks quickly and will burn easily.

Remove cake from oven and turn out onto tea towel.  Trim edges and cut one long piece of jaconde big enough to fit around the inside of the 7" spring form pan.  You may have to piece together a bit of the cake to completely go around the pan.

Using your pan as a guide, cut a circle of cake from the jaconde and press it into the bottom of the pan evenly.


Filling:

1 Tbsp powdered gelatin

1 cup pineapple juice

1/4 cup cold water

1 1/2 cups heavy whipping cream

1/2 tsp vanilla extract

1 - 1 1/2 cups reserved gelatin cubes  (you will have left-over cubes if making a variety of colors)

 

Put the pineapple juice in a small sauce pan and sprinkle powdered gelatin over; let it sit for a few minutes until dissolved.  Heat gelatin/pineapple juice mixture on the stove-top until melted.  Remove from heat and stir in the cold water.  Transfer to a small bowl and let stand on counter-top until it cools slightly.  Place in refrigerator until mixture has completely cooled (about 5 minutes) but hasn't set up - it should still be liquid.

In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form.  Whisk the gelatin/pineapple juice mixture into the cream until combined.  Drop the gelatin cubes in the cream randomly.  Shake the bowl until the gelatin cubes sink into the cream (stirring them in with a spoon can damage the cubes).

Pour the mixture into the sponge-lined pan and chill for at least 6 hours or overnight.


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