"True Delights"
Pineapple Rum Cake with a Pineapple Banana Macadamia Nut Crust filled with a Tropical Rum Zabaione

Delightful, delectable.. these are just a few of the words that describe yet again a new and delicious nutty granola bar made by Quaker called True Delights. This month, Foodbuzz' Taste Makers have been given the privelidge of trying a newly introduced and just released on grocers shelves oat, nut and fruit bar that truly is satisfying.

In my package were two of each flavor; "Dark Chocolate Raspberry Almond", "Honey Roasted Cashew with Mixed Berries" & "Toasted Coconut Banana Macadamia Nut". Are you all saying "Wow"? These bars are filled with yummy goodness and hearty ingredients. The cashews, almonds and macadamia nuts were truly a delight in there whole state instead of everything being ground and undetectable. The chocolate was premium and the fruit was chewy with a pleasant flavor of honey and oats throughout.


The excitement of this particular product review is in the invitation to create a recipe utilizing the Truly Delightful bar of our choice. I wanted the ingredients to be tasted true to there original form as possible but still at the same time, utilize what makes Dalla Mia Cucina cooking and baking unique to my Italian heritage. I incorporated some of my favorite dulce ingredients
like a Zabaione, infusing it with a tropical flare by adding pineapple to the rum for a velvety smooth custard filling that all melded so wonderfully with a crust on the bottom of the cake made by crumbling the Coconut Banana Macadamia Nut Bars.
It all came together so nicely and topped with fresh whipped cream and coconut flakes it made for a truly delightful dessert!

I highly recommend you try True DelightsTM Granola Bars by Quaker©!

FYI Nutritional Information;
140 Calories
Zero Grams Trans Fat
Cholesterol Free
3 g Fiber
For only $3.49 a box (5 bars per box)



Pineapple Rum Zabaione Filling


4 egg yolks
2 tablespoons sugar
5 tablespoons pineapple juice &
3 tablespoons rum blended together and ready to go

1. Boil some water in a sauce pan.
2. Separate the yolks from the whites and place the yolks in a heat proof bowl. Discard the whites.
3. Add the sugar and whisk (or mix with an electric mixer) until the mixture turns light yellow.
Place the bowl with the egg mixture on top of the pan with
boiling water. Continue whisking. Do not allow the bowl to touch the water.
4. In a thin stream, SLOWLY add the pineapple rum liquid to the egg mixture as you keep whisking.
5. Keep beating the egg mixture until it has doubled in volume and is fluffy and light...about 10-15 minutes.
6. Take off heat. Place a piece of plastic over it and keep in the refrigerator till time to fill cake.



True Delights Crust
3 Quaker “True Delights”
Toasted Coconut Banana Macadamia Nut Bars crumbled
Break apart the True Delight bars and crumble onto the
bottom of your prepared pan. Set aside.


Pineapple Rum Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs separated and left to come to room temperature
1 1/2 cups granulated white sugar
1/2 cup light olive oil
½ cup pineapple juice
1 ½ Tbsp. Rum
1 16 oz. can (2 cups) crushed pineapple (liquid squeezed out and set aside)


Preparations
Preheat oven to 350˚
Grease a cake, bunt or loaf pan. Cut a piece of parchment paper to fit on the bottom if you are using a pan that is not a bunt.

Break apart the True Delight bars and crumble onto the bottom of your prepared pan. Set aside.

In a bowl, sift flour together with baking soda, baking powder and salt. Set aside.

In a blender with whip blade, add egg yolks with sugar. Whip till eggs become light in color and sugar has dissolved. Add oil, pineapple juice and rum till well combined. Scrape this mix into a separate large bowl. Clean mixing bowl and dry, making sure the bowl is not greasy at all. Add egg whites and whip till soft peaks form. When egg whites are ready, carefully fold them with a spatula into the egg yolk sugar mixture. Using half of the quantity at a time.

Take your flour mixture that you previously set aside and carefully sprinkle and fold this into your wet ingredients. Add in ratios of a cup at a time. Remember to fold not stir! When ingredients are just incorporated fold in the crushed and squeezed pineapple.


Pour into prepared baking dish or pans on top of the crumbled True Delights bars. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Depending on your pan size and whether or not it’s coated, the cooking time may greatly vary. Start checking your cake at 35 minutes.

After 10 minutes of resting, release cake and let cool on platter. Make sure cake is cool before decorating it with whipped topping.

When cake is cool, slice to make two halves. Fill the middle with zabaione. Replace top.

Coconut Whipped Cream Frosting


2 Cups heavy whipping cream
3 Tablespoons sugar
2 cups Coconut flakes

Whip cream with sugar till stiff peaks form. After spreading it over the cooled cake, press coconut flakes onto the cake.


Enjoy this Dalla Mia Cucina specialty cake. I think you’ll love the pineapple rum zabaione filling when eaten in conjunction with the whipped coconut cream topping and the wonderful crunch of the True Delight’s Coconut, Banana, and Macadamia nut bar crust. We all enjoyed it immensely!
Ciao and Buon Appetito,
Laurie


Can you see the nutty granola crust. It had such a nice affect and it was still chewy like it's original form.

14 comments:

The Duo Dishes said...

Delicious idea!!!!

Sara said...

Pineapple and coconut is such a great flavor combination!

Navita said...

that is GORGEOUS!

thanks for stopping by my place..hope i will see u more often.:)

The Food Hunter said...

That cake looks awesome. I want a piece right now. What a great idea to use the granola bars as a crust.

I haven't seem those bars in our stores yet..but I'll be on the look out now. Can't wait to try them.

Joie de vivre said...

You are so creative!

glamah16 said...

Great idea. I samoled them but havent posted yet. They are delicious.

Maryann said...

This is my kind of cake!

The Blonde Duck said...

It all looks so good! Yum!

Lori Lynn said...

That is one extraordinary cake, Laurie! The crust and the filling sound awesome. Love your cake stand and cover too.
LL

jesse said...

Sensational! I love your step-by-step pictures, and the end result looks heavenly!

The Blonde Duck said...

I moved! Come visit me at www.aduckinherpond.com.

Vera said...

Wow, Laurie, what a cake! It must taste great!

JennDZ - The Leftover Queen said...

You had me at Zabaione, Laurie - but then you didn't stop there. This is a sophisticated and delicious looking cake!

CaptnRachel aka Tha Pizza Cutta said...

OH MY WOW! What a decadent piece of cake artistry. Brava! Bellisima!