Cooking description:
Pineapple cake is worth preparing for big holidays, as it will take a long time. But this can be done in two or three stages. Bake a biscuit on the first day. Refrigerate and wrap in plastic wrap. It will be even better if he lies down for a day. On the second day, prepare the cream and collect the cake. And decorate on the third day before serving. The cake is unusually tender and delicious.
Purpose: At the festive table
Main Ingredient: Fruit / Pineapple
Dish: Baking / Cakes / Sweet
Ingredients:
- Chicken egg - 4 Pieces (in dough)
- Sugar - 400 grams (120 grams - in the dough, 80 grams - in the cream, 200 grams - in the meringue)
- Powdered sugar - 20 grams (in cream)
- Wheat flour - 160 grams (in the dough - 120 grams, in the cream - 40 grams)
- Baking powder - 1 teaspoon (in the dough)
- Milk - 350 Milliliters (in cream)
- Cream 33-35% - 250 Milliliters (in cream)
- Butter - 40 grams (in cream)
- Vanilla sugar - 10 grams (in cream)
- Gelatin - 10 Grams (in cream)
- Pineapple - 400 Grams (canned)
- Syrup or water - 50 Milliliters (for soaking gelatin)
- Chocolate - 60 grams (for leaves)
- Egg yolks - 3 pieces (in cream)
- Egg whites - 3 Pieces (in meringue)
Servings: 10
How to make "Pineapple Cake"
Prepare the ingredients for making the Pineapple Cake.
Separate the whites from the yolks and place in a bowl.
Whisk the egg whites until soft peaks. Then, gradually adding sugar, beat the whites until a dense, persistent, thick foam is formed.
Add the yolks and beat again or stir with a spatula.
Add baking powder. Gradually add the sifted flour and gently stir the dough with a spatula.
Place the dough in a parchment-lined baking dish.
Bake the cake at 170 degrees for 35-40 minutes. The baking time depends on your oven. Check readiness with a wooden stick.
Prepare the cream. Pour milk into a saucepan and place on the stove.
Put the yolks in a bowl.
Add sugar and vanilla sugar.
Add flour and mix thoroughly. Pour in a few spoons of milk. There should be no lumps.
When the milk starts to boil, pour the mixture into it. While stirring constantly, bring the cream to a thick consistency. Add butter to hot cream and stir. Cover the cream with cling film and cool to room temperature.
Soak the gelatin in the pineapple jar cold syrup.
Then melt the gelatin in a water bath or in the microwave. Cool slightly and pour into the cream. Stir until smooth.
Add icing sugar to cold cream and beat until thick.
Add whipped cream to the custard, one tablespoon at a time, and beat. The cake cream is ready. It will be watery, as it should be. In the cold, the gelatin cream will harden perfectly.
Take a deep bowl. Cover it with cling film so that the ends of the film hang down.
Cut the sponge cake lengthwise into two parts. From one piece, cut a circle with the diameter of the top of the bowl. Cut the rest of the biscuit into cubes.
Put some cream on the bottom of the bowl, some biscuit cubes on the cream.
Place a few pineapple slices on the biscuit.
Place a few tablespoons of the cream on top of the pineapples.
Thus, fill the entire bowl to the top. Cover with cooked biscuit circle. Lift the ends of the film and cover the cake. Put it in the cold for 5-6 hours, and preferably overnight.
In the morning, cover the cake with a dish, turn it upside down and remove the foil.
Whisk the whites and sugar in a water bath.
Spread the whipped egg whites over the cake.
Place pineapple bumps on the cake using a round-nozzle cooking bag.
It turns out this is such a pineapple.
It remains to make pineapple leaves. Melt the chocolate in any way. Apply chocolate leaves to the parchment, send in the cold until it hardens completely.
Insert the leaves into the finished cake.Sprinkle a little cocoa. Pineapple cake is ready. Keep cake cold before serving.
Enjoy your tea!