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It is a refreshing, delicious cake, suitable for various occasions. It deserves a try! You will definitely like it ...
- 7 eggs
- 7 tablespoons sugar
- 3 tablespoons vanilla sugar (for whipped cream)
- 2 cans of pineapple in syrup (340 g each)
- 3 gelatin sachets
- 1/2 Kg sour cream
- a box of HULALA whipped cream for garnish
- champagne biscuits (about 20 pcs)
Preparation time: less than 60 minutes
RECIPE PREPARATION Pineapple Cake:
In a bowl, mix the yolks together with the sugar, gradually adding the syrup from the compote, then add the gelatin previously dissolved in a bowl of water. This composition (1) is put on the fire until it thickens. Then cool.
In another bowl (from the mixer) beat the egg whites, then mix with whipped cream (prepared in advance from sour cream and vanilla sugar) resulting in composition (2)
Mix the two compositions.
Put a layer of food foil (sprinkled with water) in a stainless steel pan and place the biscuits on the side. Put a layer of pineapple on the bottom of the pan, then pour 1/2 of the composites, and a layer of fruit and the second part of the composition. Then place the biscuits and put in the freezer for an hour. Then remove and store in the refrigerator until serving when garnished with HULALA cream and various colored fruits.
Pineapple cake "a la Tiramisu" - elegance, taste, refinement!
Today the team Bucătarul.eu presents a special cake recipe with pineapple, fine cream and biscuits, reminiscent of the famous Italian dessert "Tiramisu".
Starting from the original recipe and using various combinations of ingredients, a lot of other cake recipes have been created to remind you of this wonderful Italian dessert. This is also the case with our dessert today. So, we warmly invite you to try this wonderful cake too!
-400 g canned pineapple
-400 g of sweet cream for cream (fat)
-2 teaspoons vanilla sugar
-200 g (approximately) of biscuits (Savoiardi biscuits)
Method of preparation
1. Soak the gelatin in 2 tablespoons of water and let it swell for 10 minutes.
2. Beat the cream with the mixer until it forms stiff peaks.
3. Heat the gelatin over low heat until completely dissolved. Be careful - don't boil it!
4. In a deep bowl, combine yogurt, sugar, vanilla, lemon zest and gelatin.
5. Drain the canned pineapple juice into a bowl.
6. Add the canned pineapple pieces to the above mixture, then add the cream.
7. Soak the biscuits one by one in the pineapple juice (for a few seconds) and then place them on a plate (or tray), forming the first layer of the cake.
8. Cover the biscuits with a layer of cream, then repeat the process (1 layer of biscuits + 1 layer of cream) until you finish the ingredients.
9. Cover the cake with cling film and refrigerate for 2 hours.
Mix everything very well, in a bowl, then pour into a greased pan (lined with paper and greased). Bake until a toothpick inserted in the middle of the worktop, take it out clean. Leave to cool, remove from the mold, wash the mold, then put plastic wrap in it.
The top is cut in two and divided into two round trays. Put the canned fruit over the top prepared in time in the tray and from the juice left in the can make a syrup (juice + 2 tablespoons sugar + rum essence) which is poured over the fruit and top (not much that it will soften too much).
Meanwhile, boil the pineapple juice with the puddings and gelatin until it thickens. Leave to cool and when it is a little warm pour it over the counter. Let it cool for a few hours until the gelatin hardens, decorate with whipped cream or just fruit as desired.
I cut a small slice of cake, I was curious to see how it is in the section.
Cake with fresh cheese and pineapple
For the dough, mix the flour with the starch and baking powder, then sift the mixture into a bowl. Add sugar, vanilla sugar, salt, eggs and butter or margarine.
Mix the ingredients, using the mixer, at high speed, for about 2 minutes, until a homogeneous dough is obtained. The dough is poured into a baking dish (Ø 26 cm), greased and lined with baking paper beforehand, then leveled and baked.
Electric oven 180 ° C
160 ° C hot air oven
Baking time: about 25-30 minutes
The top is detached from the baking tin, overturned on a kitchen grill, the baking paper is peeled off and left to cool.
For the cream, soak the gelatin in cold water as indicated on the sachet. The fresh cheese is mixed with sugar, lemon peel and lemon juice. The pineapple is crushed and together with the juice from the box, it is incorporated into the cheese mass.
Squeeze the gelatin lightly, then place in a bowl and dissolve over low heat, stirring constantly. Incorporate the gelatin into the cheese mass. The cream is mixed with hard foam and also incorporated into the cheese mass.
Place the top on a cake tray and surround it with the baking tin ring. Pour the cream over the counter and level. The cake is kept cold for about 3 hours.
Coconut flakes are caramelized in a pan over low heat, stirring occasionally. It is then allowed to cool. Bake the ring off the countertop and carefully remove it. Depending on your preferences, the cake can be decorated with coconut flakes and pineapple pieces.
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