🍍 Pineapple Layer Cake with Spelt Sponge and Mascarpone Cream

A light and elegant cake with layers of airy spelt sponge, refreshing pineapple filling, and smooth mascarpone cream — a perfect balance of sweetness, fruit, and simplicity.

Ingredients:

🌾 Sponge Cake

• 5 eggs
• ¾ cup sugar
• 1 cup extra-light spelt flour
• 1 tsp baking powder (optional)
• Butter and cream of spelt (or flour) for greasing and dusting the baking pan

🍍 Pineapple Filling

• 23 oz (650 g) crushed pineapple in its own juice
• 1½ tsp powdered bovine gelatin
• 1 tbsp lemon juice
• 1½ tbsp tapioca flour

10 minutes before cooking:
Cover the gelatin with about 2 tbsp of cold water and set aside to swell.

🍋 Lemon Punch (for soaking the cake)

• 1 cup water
• 3 tbsp lemon juice

🍶 Cream

• 16–18 oz Mascarpone cream cheese
• 225 - 250 g (about 8 -9 oz) sweetened condensed milk

Optional topping:

• 1 cup heavy whipping cream
• 1 tbsp sugar

Instructions:

1. Make the Sponge Cake

Place the whole eggs in a mixing bowl, add sugar, and beat on the highest setting for 8–10 minutes, until the mixture becomes fluffy and shiny.
Reduce mixer speed to low and gradually add sifted spelt flour (and baking powder, if using). Sifting helps incorporate air, keeping the sponge light and airy after baking.
Pour the batter into a butter-greased and cream-of-spelt–sprinkled baking dish.
Bake at 375°F (190°C) for 35–40 minutes, until golden and springy to the touch.
Cool completely before slicing into three even layers.

2. Prepare the Pineapple Filling

In a saucepan, combine crushed pineapple with its juice, lemon juice, and tapioca flour dissolved in a small amount of water (1/4 cup or less).
Place over medium heat and bring to a gentle boil, stirring until the mixture thickens.
Remove from heat and stir in the swollen gelatin until fully dissolved.
If needed, gently reheat without boiling to finish dissolving the gelatin.
Let cool completely, then refrigerate until the mixture has a jelly-like consistency.
If it becomes too thick after chilling, stir in 1 tbsp of boiling water.

3. Prepare the Cream

Make sure both the mascarpone and condensed milk are well chilled (refrigerated for at least 24 hours).
Combine them in a bowl and mix briefly — just until smooth and combined.
(Optional) If you’d like extra white cream for the top, whip 1 cup of heavy cream with 1 tbsp sugar until stiff peaks form.

4. Assemble the Cake

It’s best to prepare the sponge and pineapple filling the day before assembling.
Place the first sponge layer on a serving platter and brush it with ⅓ of the lemon punch.
Spread half of the pineapple filling evenly over the sponge, then spread ⅓ of the mascarpone cream on top.
Add the second sponge layer, soak it with half of the remaining punch, and repeat the layers — pineapple filling, then cream.
Place the final sponge layer on top and soak it with the remaining punch.
Coat the sides of the cake with the remaining cream. Spread the whipped cream over the top.

Decorate as desired — suggestions: with pineapple pieces, coconut flakes, or lemon zest. Any seasonal fruit will pair perfectly with this white cake.

Serving & Storage

Refrigerate for at least 4–6 hours before serving (overnight is ideal).
Keeps well refrigerated for up to 3 days.