Eggless cake with Pineapple, White chocolate buttercream & Limoncello

Most of the times these days , I choose to bake an Eggless cake because it is fool proof of sorts in matters of texture & is as easy as balloon whisking all the ingredients together and baking it into a voila moment.

To make the sponge , use the recipe from this link : https://www.thehungryboy.in/post/eggless-cake-with-strawberry-buttercream

This time around made 02 separate sponges and then layered them with this decadent icing , fresh pineapple slices and a dash of Limoncello liquer . Limoncello liqueur is made by steeping lemon zest in highly concentrated ethanol or vodka until a certain amount of oil is released. The resulting yellow liquid is then mixed with simple syrup. Its alcohol content varies —especially among homemade varieties and is usually measured somewhere between 25-30% range . In case you don't have Limoncello liqueur at your disposal , feel free to use some sugar syrup infused with some lemon zest to bring in the extra tang .

Things you will need to make the White chocolate buttercream

• 200 g unsalted butter at room temperature

• 250 g icing sugar

• 200 g white chocolate

Other ingredients for the layering

• Thinly sliced fresh pineapple

• 01 tbsp. Limoncello liqueur combined with 04 tbsp. water 0r 01 lemon zest combined with 02 tbsp sugar syrup and 02 tbsp water

• Grated white chocolate (optional )

• Cherries ( optional )

Steps to follow

• Break the white chocolate and melt it over a Bain Marie ( Place the bowl over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it or else the chocolate willWsplit.Warningarning – The bowl should not touch the surface of the water at all. Once the white chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.

• In a bowl , beat the butter on a low speed until soft and then add the icing sugar - 1 tbsp at a time and beat until fully combined.

• Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency .The buttercream is now ready to use.

• Using a serrated knife even out the domes of the sponges , if any.

• Using a pastry brush , brush the Limoncello water liberally onto the sponge tops .

• Next , spread the buttercream and layer the sponge with sliced fresh pineapple. Repeat the same with the top layer and crumb coat the full cake with the remaining buttercream. Leave the iced cake to cool in the fridge for 20 mins , before your layer the final coat of buttercream evenly .

• Decorate the cake with pineapple slices , cherries and white chocolate shavings

• Slice to reveal the goodness - Enjoy !

For other desserts head over to https://www.thehungryboy.in/desserts