Pineapple and Szechuan Pepper Layer Cake

Ingredients

• Unsalted butter, softened180g
• Caster sugar200g
• Eggs3
• Cake flour220g
• Baking powder6g
• Salt2g
• Whole milk120g
• Vanilla extract5g
• Fresh pineapple, finely diced300g
• Caster sugar (for compote)60g
• Szechuan peppercorns, toasted and ground4g
• Lime juice20g
• Heavy cream, cold400g
• Mascarpone150g
• Icing sugar50g
• Vanilla bean paste4g
• White chocolate, chopped80g
• Heavy cream (for ganache)60g
• Toasted coconut flakes, for garnish30g

Method

1. 1.Preheat oven to 170°C. Grease and line three 18cm cake tins.
2. 2.Beat butter and caster sugar until pale and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each.
3. 3.Sift together cake flour, baking powder, and salt. Fold into butter mixture in thirds, alternating with milk. Stir in vanilla.
4. 4.Divide batter evenly among tins. Bake 22–25 min until a skewer comes out clean. Cool completely on a wire rack.
5. 5.Combine diced pineapple, 60g sugar, ground Szechuan pepper, and lime juice in a saucepan. Cook over medium heat until jammy and most liquid has evaporated, about 12 min. Cool fully.
6. 6.Warm 60g cream and pour over chopped white chocolate. Let sit 1 min, then stir until smooth. Cool to room temperature.
7. 7.Whip cold heavy cream, mascarpone, icing sugar, and vanilla paste together to soft, billowy peaks. Fold in cooled white chocolate ganache gently.
8. 8.Place first cake layer on a board. Spread a thin layer of mascarpone cream, then spoon half the pineapple compote over the top, leaving a 1cm border.
9. 9.Repeat with second layer. Top with the final cake layer and coat the entire cake in a thin crumb coat (enrobage). Chill 20 min.
10. 10.Apply a final generous layer of mascarpone cream, smoothing the sides and top. Chill 30 min until set.
11. 11.Dollop remaining cream on top and scatter toasted coconut flakes. Serve chilled.