Pineapple Cake Ingredients
- 7 eggs
- Sugar 200 grams
- Vanillin on the tip of a knife
- Potato starch 75 grams
- Wheat flour 120 grams
- Canned pineapple slices 1 jar
- Milk 600 milliliters
- Wheat flour 5 tablespoons
- Butter 200-300 grams
- Powdered sugar 150-200 grams
- Vanilla sugar to taste
- White Chocolate 100 grams
- Main Ingredients Pineapple, Butter, Biscuit Dough
- Serving 10 Servings
Tablespoon, Cutting board, Knife, Oven, Kitchen gloves, Mixer, Small bowl - 2 pieces, Medium bowl - 2 pieces, Sieve, Fork, Wooden spatula, Bakeware, Parchment, Oven grill, Cooker, Small pan, Hand whisk, Saucer - 2 pieces, Can opener, Flat serving dish, Confectionery syringe, Plate
Cooking Pineapple Cake:
Step 1: prepare the eggs.
Using a knife, break the eggshell, and separate the proteins with yolks from each other and pour into two small bowls. Attention: since we will beat the components, it is best to cool the eggs in advance in the proper place.
Now, using the mixer, beat the squirrels at medium speed with 1/2 part sugar until strong peaks form.
Then pour the remaining sugar into another container with yolks. We also beat the components at hand with the stock until a white mass is formed.
Step 2: prepare the flour mixture for the biscuit.
Pour the flour into a sieve and sift it into a medium bowl. Add potato starch and vanillin to the tip of the knife. Attention: do not overdo it with the last ingredient, as cakes may be bitter. Using a fork, mix everything well until smooth.
Step 3: prepare the biscuit cakes.
Carefully pour the beaten egg yolks into the flour mixture and mix everything with a wooden spatula or tablespoon so that no lumps form. Then, in small portions, add whipped proteins. Gently mix everything with the stock at hand until a homogeneous mass is formed. Attention: the dough should turn out to be liquidy.
Preheat oven to temperature 180 ° C. Cover the walls and bottom of the baking dish with parchment and pour the dough here. We level its surface with a wooden spatula and wait for the oven to heat up well.
Immediately after that we put the container on the middle level and bake the cakes for 25-35 minutes until a golden crust appears. Important: for the first time 10-15 minutes do not open the oven door so that the dough does not settle.
After the allotted time, turn off the burner, and remove the form with the help of kitchen tacks and carefully lay the cake on the grill. We leave it aside so that it cools to room temperature.
Step 4: prepare the butter.
We spread the butter on a chopping board and chop it into pieces with a knife. Finely chopped component is transferred to a free saucer and set aside so that it reaches room temperature.
Step 5: prepare white chocolate.
With clean hands, break a bar of chocolate into pieces and put it in a clean saucer.
Step 6: prepare the flour for the cream.
Pour the flour into a sieve and sift it into a free medium bowl. This must be done so that lumps do not come across in the cream later.
Step 7: prepare milk for cream.
Pour into a small pan 300 milliliters milk and put on medium heat. We heat the component until it boils and immediately turn off the burner.
Step 8: prepare the cream.
The remaining milk is poured into a sifted flour in a thin stream and, at the same time, beat everything with a hand whisk until smooth. Attention: You can also use a mixer and mix the ingredients at low speed.
Immediately after this, pour the mixture into hot milk and put the pan back on a small fire. Constantly stirring with a wooden spatula or whisk, bring the mass to a boil. Cook until thickened over 3-4 minutes.
Then turn off the burner, and add pieces of white chocolate to the container. We continue to mix everything with improvised inventory until the last component melts. Cool the cream to room temperature. Attention: stir occasionally with a tablespoon so that a crust does not form on its surface. The cream must necessarily become thicker.
Now, using the mixer, at low speed, beat the mass to a magnificent state. In appearance, it will somewhat resemble custard.
In a free small bowl we transfer the soft slices of butter and also beat them with a hand whisk. Then pour powdered sugar and vanilla sugar here. We continue to whisk until a homogeneous mass is formed.
Immediately after that, with the help of a tablespoon, put the custard milk mixture in the bowl and beat thoroughly the last time. Everything, the cream is ready!
Step 9: prepare the pineapples.
Using a can opener, open the can. With a tablespoon, we shift the pieces of pineapple into a clean deep plate and leave it aside for a while. Attention: do not pour the juice, since we need it to soak the cakes.
Step 10: Cooking Pineapple Cake
The cooled sponge cake with a knife is cut lengthwise into 2-3 parts. Soak the surface of each piece with pineapple juice. To do this, using a tablespoon, carefully pour it over the entire area of the cake. When the base is saturated, we begin to form our cake.
Cakes with baked base spread on a special flat plate. Then, not sparing the cream, well lubricate the surface, without leaving the edges empty. Spread pineapple slices evenly and then cover everything with a second cake. Repeat the whole process from start to finish. At the end, cover the cream filling with the last cake, rosy side up.
Coat the entire surface of the cake with the remaining cream mixture and decorate with pineapple pieces if desired. Important: You can also use a pastry syringe and give the pastries a beautiful appearance thanks to the various patterns.
Step 11: serve the pineapple cake.
When the pineapple cake is ready, you can immediately serve it to the dessert table. Baking is very tasty, fragrant and tender. Cakes just melt in your mouth, leaving behind an unforgettable sweet aftertaste. Enjoy with tea or coffee!
- for the preparation of delicious magnificent dough, be sure to use premium flour, fine grinding and proven brands;
- if you do not have cream, then the cake can be decorated with protein;
- from the number of these ingredients for the preparation of cake, you will need a baking dish with a diameter of at least 24 centimeters.