Pineapple Cake With Mascarpone And Creme Fraich Frosting

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   ["Preheat the oven to 350 degrees F.Cream butter and sugar until light and fluffy

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   Add the eggs one at the time

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   Add vanilla and lemon zest

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   Fold in the flour in 3-4 portions until the dough is smooth (don't overmix)

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   Transfer the dough to your largest pan (I use a glass pan about 2 inches deep)

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   With your fingers lightly press in evenly the dough

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   Bake on the middle rack of the oven about 50-60 minutes until light golden brown.

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   If the top gets brown to fast, cover with foil", "Ingredients for the pineapple filling:

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   28 OZ can Pineapple cut in rounds in juice

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    Juice of 2 lemons", "Strain in a calendar all of the pineapple juice, mix with lemon juice

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    Pour all over the cake while it's still worm

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    Sat aside to cool and absorb the juice

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    Orange the pineapple circles

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    Cool completely", "Ingredients for the frosting:

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    8oz cold Mascarpone cheese

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    2 cups creme fraiche

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    1cup superfine sugar

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    2 tablespoons dark rum

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    Zest of one lemon", "1. Wisk Mascarpone cheese with the sugar until very smooth

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    2. Wisk in creme fraiche, rum and lemon zest

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    3. Fill a pastry bag with the frosting and cover completely the cake in any decorative pattern you like"]

* Per serving · 4 servings · Values may vary.

No additional tips available.