Recipe: Guanabana-Pineapple Cream Cake with Orange Vanilla Bean Icing and Sugared Rose Petals

Cake Ingredients:

1 box of white cake mix (and ingredients required except water)

1 can of guanabana juice (such as Jumex)

–you could also use the same process with another type of juice and cake mix

Directions: Prepare cake mix according to directions except substitute the guanabana juice instead of water.

–use two 8 inch round pans (or another geometric shape) or one 10 inch cake pan

–if you use one pan instead of two, you will have to tort the cake once it is completely cool.

–freeze the layers to allow for easier assembly and icing

Filling and Icing Ingredients:

half of a fresh pineapple, chopped

the remainder of the guanabana juice

approx. 2 tblsp sugar (or to taste) for the filling

2 cups of heavy whipping cream

the insides of half a vanilla bean

approx 1/4 cup sugar

1 small container of whipped/easy spread cream cheese

the juice of half of an orange

Directions:

Saute the pineapple over low heat, stirring as needed, with the remainder of the guanabana juice and 2 tblsp. of sugar until simple syrup stage. Allow to cool. Then in a deep bowl, mix the heavy cream, half of the 1/4 cup sugar, and the vanilla bean insides until whipped cream consistency. Take approximately a fourth of the whipped cream mixture and fold into the sauted pineapple once the pineapple hascooled. To the remaining whipped cream, add the other half of the sugar, the orange juice, and whipped cream cheese. Mix until desired icing consistency.

Sugared Rose Petals:

Ingredients:

organic rose petals (w/out any spray, etc. on them,) washed & dried on a paper

towel

butter flavored cooking spray, or similar

sugar

Directions: Spray both sides of each petal and dredge in the sugar. Allow to dry/harden overnight. These may be frozen for quite some time for use later.

Assembly:

Place bottom layer of cake on a cake board or serving plate. Evenly spread the pineapple cream mixture over the layer. Then place the other layer on top. Frost with the icing and decorate with the sugared rose petals.

 

Costa Rican pineapple works well. It is easy to chop in the Tupperware Quick Chef–much easier that way than by knife or having to clean a food processor.

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