Indulge in the tropical paradise of flavors with Hawaiian Chantilly Cake, a culinary masterpiece that embodies the spirit of the islands. This delectable cake tantalizes the taste buds with its layers of fluffy vanilla sponge cake, creamy Chantilly frosting, and a vibrant pineapple filling. The delightful pineapple chunks, nestled amidst the velvety frosting, burst with a refreshing sweetness that perfectly complements the rich vanilla flavor. Each bite is a journey through the vibrant flavors of Hawaii, leaving you with a lasting impression of paradise.
Additional recipes included in the article offer variations on this classic Hawaiian delight. Discover the secrets to creating a luscious Chantilly frosting, the foundation of this exquisite cake. Learn how to craft a smooth and velvety vanilla custard, a key component in achieving the perfect balance of flavors. And for those who seek a tropical twist, uncover the art of making a refreshing pineapple compote, a vibrant addition that elevates the cake to new heights of deliciousness.
CHANTILLY CAKE FROSTING
This cake is a Hawaiian favorite. Make your favorite chocolate cake. The real secret is in the frosting.
Provided by Linda Waddy
Categories Desserts Frostings and Icings
Yield 24
Number Of Ingredients 7
Steps:
- Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
- Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
- Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
- Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 12.4 g, Cholesterol 38.8 mg, Fat 10.6 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 51.4 mg, Sugar 11.2 g
CHANTILLY CAKE
All I can say is that this cake is good.I have been making Chantilly cake for many years.Its a well known cake in the Hawaii bakeries.. I made it this Easter And it went like a flash. This is my own picture of the cake.
Provided by Shirley Makekau
Categories Cakes
Number Of Ingredients 24
Steps:
- 1. Preheat oven to 350* and grease two 9x9 cake pans.
- 2. beat egg whites until flothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate,oil and 1/2 cup milk. Beat one minute on medium speed.
- 3. Add egg yolks and remaining 1/2 cup milk. beat one minute until smooth. With rubber spatula gently but throughly fold in the egg white mixture. Pour into prepared pans and bake 30-35 minutes. Cool in pans on a rack for 30 minutes.
- 4. Remove from pans and with a sharp knife split cake layers into 4 layers.
- 5. Cream Filling
- 6. Combine sugar, cornstarch and salt. Add egg and blend wel, then stir in milk slowly. Cook over medium heat stirring constantly until mixture becomes to a boil and thickens. Add butter and vanilla. Chill 30 minutes and spread 1/3 of mixture between each layer.
- 7. Chantilly Frosting:
- 8. Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly over medium heat for 12 minutes or untl mixture thickens. ( make sure that it is thick or it will slice right off your cake!) Add vanilla and chill one hour covered with a piece of plastic wrap directly over surface for proper spreading consistancy.
- 9. Frost cake and sprinkle with the toasted pecan pieces and chill for 2 hours.
- 10. NOTE: For a short cut to making this delicious cake you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box. BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together.. But for special occasions I think it is great to do ALL from scratch.
HAWAIIAN CHANTILLY CAKE RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 27
Steps:
- CAKE: Preheat oven to 350°F. Line bottom of a 9"x13" metal pan with parchment paper. Trim edges to fit bottom. In a small bowl, blend cocoa with boiling water until smooth. Set aside. Place egg whites into the bowl of a standing mixer. Mix on medium speed. When they become a little frothy, add the cream of tartar. Continue on medium speed. Increase to high speed when the volume has doubled. Slowly add in the ½ cup sugar, while keeping the mixer on. Continue whipping until soft peaks that can hold their shape form (this should only take a minute or so). Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. Place the cocoa-water mixture into the standing mixer bowl (no need to wash the bowl first). Add butter, oil, eggs, and vanilla. In a separate mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes. Pour batter into the open side of the bowl with the whipped egg whites, so that the batter flows mostly to the bottom and below the egg whites. Fold the egg whites into the cake batter. Place a spatula down one side of the bowl to the bottom, push chocolate batter from underneath to the other side of the bowl, then lift spatula up the other side of the bowl and over the top, carrying some chocolate batter with it. Continue this pattern, repeating it while turning the bowl ¼ turn at a time, and seeing the streaks of chocolate batter and egg whites slowly incorporate together. The final chiffon cake batter should be uniform in color, without any streaks of white (those make tough areas in the cake). If necessary, use the spatula to gently spread through the white streaks to help blend them into the chiffon cake batter. Whatever you do, do not stick the spatula into the bowl and stir vigorously in circles--that would deflate the air bubbles and yield a dense cake. Pour batter into the prepared cake pan. Bake for 33 to 35 minutes, or until toothpick inserted into the center comes out clean. Invert onto a cake rack and cool completely. FROSTING: Melt butter in a medium sized saucepan over medium low heat. Remove from heat and cool slightly. Whisk in milk, sugar, and vanilla first, then eggs and egg yolks one at a time. Cook on medium heat to a low boil, whisking intermittently. Once it boils, let it bubble and cook for another 2 minutes, continuing to whisk intermittently. Remove from heat and quickly sift cornstarch over the frosting while whisking it in. Whisk quickly and forcefully to prevent lumps from forming. Pour the frosting into a shallow dish such as a glass pyrex pie pan. Cool to room temperature. Cover and chill about 3 hours, until it solidifies to a spreading consistency. Filling, Frosting and Topping the Cake: Make the simple syrup in a small pot by adding the sugar to the water and bringing to a boil. Set aside. Loosen the cake edges from the sides of the pan with a butter knife. Place a cake platter over the top of the pan and flip everything over, unmolding the cake onto the platter. Peel off the parchment paper from the cake. Use a large serrated knife to split the cake into 2 layers. Insert a flexible cutting mat between the 2 layers to lift off the top layer. Invert this top layer onto another mat so that both layers are cut side up. Brush each layer with half of the simple syrup. Mix chilled frosting smooth with a rubber spatula. Place one third of the frosting onto the bottom cake layer. Use a small, metal angled spatula to spread frosting evenly out to the edges. Place the top layer, cut side down, onto the frosted bottom layer. Working a small section at a time, place some frosting onto the cake top, then push it over the edge and quickly frost the side. Repeat until all the sides are covered. Frost the top last. Finally, sprinkle the macadamia nuts over the top. Cover and chill at least 24 to 48 hours before serving. Keep refrigerated.
Tips for Making the Best Hawaiian Chantilly Cake:
- Use fresh ingredients: The fresher the ingredients, the better the cake will taste. This is especially important for the fruit, which should be ripe and in season.
- Chill the cake before serving: This will help the frosting set and the cake will be easier to slice.
- Use a serrated knife to slice the cake: This will help prevent the cake from crumbling.
- Serve the cake with fresh fruit or whipped cream: This will add extra flavor and richness to the cake.
Conclusion:
The Hawaiian Chantilly Cake is a delicious and impressive dessert that is perfect for any occasion. With its layers of moist cake, creamy frosting, and fresh fruit, this cake is sure to be a hit. If you are looking for a special cake to make, this is the one for you.Note: This recipe is for a 9-inch cake. If you want to make a larger or smaller cake, you will need to adjust the ingredients accordingly.
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