Cooking description:
The description of the preparation of the Pina Colada cake may seem long, but in fact everything is very simple, just follow the step-by-step instructions and all the recommendations. For the cream, you can take fat sour cream, cream or cream cheese like mascarpone and other similar products from what you have at your disposal. Pineapples can be canned or fresh, in rings or in chunks.
Purpose: At the festive table
Main Ingredient: Fruit / Pineapple / Flour
Dish: Baking / Cakes
Ingredients:
- Egg - 2 Pieces (in a biscuit)
- Sugar - 60 Grams (in a biscuit)
- Powdered sugar - 85 grams (in biscuit - 15 grams, in cream - 70 grams)
- Vanilla Sugar - 8 Grams (in a biscuit)
- Milk - 110 grams (in biscuit - 60 grams, in cream - 50 grams)
- Refined vegetable oil - 35 grams (in a biscuit)
- Baking powder - 1 teaspoon (in a biscuit)
- Flour - 75 Grams (in a biscuit)
- Starch - 75 Grams (in biscuit)
- Coconut flakes - 30 Grams
- Canned pineapples - 1 Piece (in cans)
- Gelatin - 1 tbsp. the spoon
- Rum Essence - 3-4 Drops
- Almond shavings - 1 tbsp. the spoon
- Coconut Milk - 50 Grams
- Cream - 150 grams (fatty, rustic)
- Salt - 1 Pinch (in a biscuit)
- Cream cheese - 50-100 grams (in cream)
Servings: 8
How to make "Pina Colada cake"
Prepare the ingredients for making the cake.
First of all, start preparing a biscuit cake; for this, separate the yolks and whites of two eggs in a separate bowl. Add 60 grams of sugar and a bag of vanilla sugar (or 8 grams) to the yolks. Whisk everything into a fluffy mass.
Pour vegetable oil into the yolks in a trickle, without stopping whisking.
Heat 60 grams of milk, this can be done in a microwave oven in 30 seconds, pour into the yolks, without stopping whipping so that the yolks do not curl.
Pour flour in portions, whisking each portion.
First, rinse the mixer attachments well and dry them with a napkin, then beat the egg whites with a pinch of salt until soft peaks. Add 15 grams of caster sugar and beat until stiff peaks.
Add the protein mass to the dough and stir everything gently, trying to maintain the airy structure of the dough.
Place the dough in a prepared 22 cm dish, lined with baking paper on the bottom. Bake for 40-45 minutes at 180-190 degrees, do not open the oven for the first 30 minutes. Cool the finished cake to room temperature.
Pour the syrup through a sieve, let the pineapples dry.
Pour 3-4 drops of rum essence or a tablespoon of rum into pineapple syrup.
Pour cold boiled water over gelatin, leave for 20 minutes to swell. Add as much water as the gelatin takes.
Pour 150 grams of heavy country cream and 1/3 of the volume (50 grams) of milk into a whipping container, beat everything until fluffy.
Add 70 grams of powdered sugar to the whipped cream, beat.
Add coconut milk.
Add coconut flakes, whisk again.
Heat the gelatin to a boil, but do not boil, add the gelatin to the cream. Let the cream cool slightly.
It is better to collect the cake in a ring. Saturate the crust with syrup.
Place the pineapple slices on top.
Spread out the cream and smooth over the entire surface.
On top of the cream, you can put the remaining pieces of pineapple, sprinkle with almonds. Tighten with cling film and refrigerate for about 3 hours to stabilize the cream.
Remove the ring.
Serve Pina Colada with tea or coffee. It turned out to be very tasty, delicate, light, with a pleasant refreshing pineapple sourness, just what you need for a festive table.