Ice cream cake

Honestly, the first time I tried to make this meringue cake, it was a bit of a chaos in the kitchen. I forgot the meringues in the oven, didn’t realize I had to leave the door ajar, and almost turned them to ashes. Luckily, I caught it in time; otherwise, I would have been stuck with just chocolate ice cream. Now I’m used to it; I make it for almost every important birthday or when I have leftover pineapple from a can and don’t feel like eating it straight out of the can. It’s the kind of refreshing dessert that has some textures, not just cream or just foam. And if you have some friends you want to impress without too much hassle, it works like a charm. The truth is, the first time is a bit stressful, but once you’ve done it once, you already know the steps, and it’s easy to improvise here and there.

For guidance, if you don’t want to waste half a day, let me put it this way: you have about 40 minutes of actual work; the rest is just waiting for it to cool or freeze (3-4 hours in the freezer, so you have time to take care of other things). From these quantities, you’ll get about 8 healthy slices. I wouldn’t say it’s hard, but if you don’t have patience with the meringues or don’t like mixing over a double boiler, it’s better to call someone to keep you company while you work.

I make this dessert often because, honestly, with canned pineapple always on hand, you have no excuse not to make it. It’s good, refreshing, not too sweet or cloying. Especially in the summer or when you have kids over – they go crazy for that chocolate meringue on top, and adults always find a way to “adjust” it with coffee or a shot of something. Plus, you don’t need gelatin or fancy stuff. You have all the ingredients at home or can get them from the nearest store.

Let me tell you exactly what you’re working with, so you don’t fumble around in the pantry:

One can of pineapple chunks (I use a 565 g can, but it’s important that it has a lot of juice, not just fruit). The pineapple is the “star” – it brings sweetness, acidity, and a bit of crunchy texture to the cream.

Four medium egg yolks – they help the cream bind, give it color, and a rounded taste, not just sweetness.

65 g granulated sugar – enough to be sweet but not enough to spike your blood sugar.

15 g vanilla sugar (preferably natural, not synthetic, if you’re feeling fancy) – for flavor; otherwise, it comes out bland.

A vial of vanilla essence – also for flavor, especially if the vanilla sugar isn’t that great.

250 ml liquid cream (unsweetened, ideally) – gives structure and air to the cream, so it doesn’t end up like melted butter.

For the meringues:

Two egg whites – definitely at room temperature; they whip better.

A pinch of salt – helps them whip correctly and stay stable.

150 g powdered vanilla sugar – don’t skimp here; you want them to be fluffy but not dry.

50 g milk chocolate – strictly for decoration, if you’re feeling artistic.

Alright, now let me tell you how I proceed, step by step, with little personal notes for each. Because the first time I tried, I messed up a few things:

1. First of all, the meringues – because they need to bake and cool slowly. Take two egg whites (make sure there’s not a drop of yolk left; otherwise, they won’t whip, guaranteed), put them in a clean bowl (meaning no traces of grease, or nothing will work). Whip them with a mixer on high speed with the salt at first until they become fluffy. Gradually (otherwise, you’ll collapse them), add the powdered vanilla sugar – I add one tablespoon at a time, mixing a bit, then adding more. This gives the meringue that nice shine and firm texture.

When the mixture is ready and holds that stiff peak, put it in a bag (if you don’t have a piping bag, don’t stress), cut a corner, and make small mounds on parchment paper. The oven should be preheated to a minimum (mine works at 90-100°C). Put them in and leave the door slightly ajar (I use a wooden spoon to keep it open). About 1.5 - 2 hours, don’t rush; they need to dry, not bake. If you see them starting to color, it’s too hot – open the door wider.

Once they’re dried (when you can gently peel them off the paper and they’re not sticky to the touch), turn off the oven and leave them there until they cool completely, still with the door open. This is the key to keeping them crunchy, not moist inside.

2. While the meringues are doing their thing in the heat, you start on the cream. In a small pot (preferably double-bottomed, you don’t want anything to stick), mix the egg yolks with the granulated sugar, vanilla sugar, and vanilla essence. Whip them well until they lighten in color and become fluffy.

Now, many people rush this step and put everything directly on the heat. Don’t do that; you risk ending up with sweet scrambled eggs. Take the liquid from the canned pineapple (the juice) and pour it over the yolks, stirring with a spoon or whisk to combine the mixture.

Place the pot over a double boiler – meaning in a slightly larger pot with about 3 fingers of hot water, and keep it on low heat. It shouldn’t boil, just enough to see steam. Stir gently for about 6-8 minutes until it thickens and becomes like a thin cream. If you’re not sure, take a spoon, run your finger through it – if the line stays, it’s ready.

Remove the cream from the double boiler and whip it for about 2-3 minutes on low speed to cool it slightly and thicken it a bit. If you don’t have a mixer, no worries, just whisk vigorously by hand. Set it aside to reach room temperature.

3. Whip the liquid cream separately. I put both the bowl and the cream in the fridge beforehand; it whips faster. It doesn’t need to be rock solid, just enough to hold its shape (so it doesn’t run).

4. When the yolk cream has cooled (don’t pour it over the cold cream if it’s warm, or you’ll cut it), gently fold in the whipped cream with wide movements from bottom to top, so you don’t lose the air. Don’t rush; it takes 2-3 minutes, but this way, the cream stays fluffy.

5. Drain the canned pineapple well. Half of it, puree in a food processor or blender to get a paste, but not liquid. The other half, chop finely into small cubes, so you can feel the texture.

6. Add the pineapple puree to the cream and mix gently.

7. Prepare a loaf pan and line it with plastic wrap (so the cake doesn’t sit directly on metal, which can give it an off taste and stick). Pour in the mixture, level it off, then sprinkle the remaining pineapple cubes on top for a surprise in each slice.

8. Place it in the freezer for 3-4 hours until it sets completely. If you’re in a hurry, you can leave it overnight, but know that it needs at least 2 hours; otherwise, it’s more like a soft mousse.

9. When the cake is ready, take out the cooled meringues and decorate them with melted chocolate (I melt it in the microwave in 15-second intervals, being careful not to burn it). With a teaspoon or a small piping bag, drizzle lines over the meringues and let them set.

10. Remove the cake from the pan, place it on a serving platter, decorate it with the meringues, and if you have any chocolate left, drizzle some on top.

My advice is to play with the order of the steps if you have two hands and want to make both the meringues and the cream simultaneously. Just don’t forget the meringues in the oven, because after two hours, there’s nothing left to save.

Practical tips, variations, serving ideas

TIPS

For meringues, don’t substitute powdered sugar with granulated sugar. It’s all about the fineness of the texture; otherwise, you’ll feel granules. And meringues don’t bake; they dry out!

Don’t put warm cream over whipped cream; it will cut instantly, and there’s nothing you can save.

Don’t throw away the pineapple juice if you don’t use it all – it can be used in smoothies, pancakes, or as syrup for another dessert.

If you want colored meringues for kids, add a drop of food coloring to the egg whites while whipping them.

If you want a “fuller” cake, you can add crushed cookies to the bottom of the pan, like a thin crust.

Instead of a loaf pan, you can make individual cups, but it won’t look as impressive.

SUBSTITUTIONS AND ADAPTATIONS

Instead of pineapple, you can use mango, canned peaches, or even canned pears – just make sure they have enough juice.

The cream can be replaced with coconut cream for a vegan version, and for the meringues, there’s the option of using aquafaba (chickpea water) if you want to keep it plant-based or have allergies.

If you don’t want sugar, there are sweetener options, but make sure it behaves well in baking (erythritol is okay, but it doesn’t have exactly the same texture).

For a gluten-free version, be careful about what type of chocolate you use for decoration; the rest of the ingredients are fine.

VARIATIONS

Sometimes I mix in lime zest or a bit of grated ginger for an extra flavor kick. If you have fresh fruits, you can sprinkle them over each slice when serving.

If you want a more “adult” note, drizzle the base with a bit of white rum or liqueur before pouring in the cream.

In the meringues, you can sprinkle ground pistachios or coconut flakes if you want a contrast in texture and flavor.

SERVING IDEAS

I like to serve it cold, with fresh fruit on the side, and strong coffee. Kids usually go for milk or natural juice.

If you have guests, it looks great on a large platter, decorated with mint and a few extra meringues on the side.

You can make a mini version, just in individual cups, and top each portion with a small meringue.

It’s also nice to serve it with a warm berry sauce if you want a cold-hot contrast.

FREQUENTLY ASKED QUESTIONS

1. My meringues come out sticky. Why?

Most likely, you added too much sugar or didn’t dry them out enough at a low temperature with the door ajar. Even if they seem dry on the outside, they can still be moist inside. Give them time; don’t force the temperature.

2. Can I make the dessert without a freezer?

No. It’s essential to keep it cold; otherwise, the cream won’t set and won’t have the right consistency. If you only have a fridge, it will turn out more like a mousse, not a frozen cake.

3. Can I use vegetable cream or whipped cream in a can?

You can, but it won’t taste the same. Natural liquid cream whips better and gives a different texture. With whipped cream from a can, it comes out lighter, but not as creamy.

4. Can I use fresh fruits instead of canned?

Yes, but be careful with the juice – you need enough liquid for the cream. Adjust the sugar depending on how sweet the fruits are.

5. Can meringues be made in advance?

Yes, they can last a week in an airtight container at room temperature, away from moisture.

6. What do I do if I accidentally added yolk to the egg whites?

Unfortunately, there’s not much you can do – they won’t whip correctly anymore. Use that mixture for something else and start over with new egg whites.

Nutritional values (approximately, per slice, 1/8 of the cake):

Without exaggerating, a cake like this has about 250-300 kcal per slice, depending on how much chocolate you use for decoration. It has about 7-9g of fat (mostly from the cream), 35-40g of carbohydrates (from the pineapple + sugar, plus a bit from the chocolate), and about 4-5g of protein (from the eggs and cream). If you want to cut calories, reduce the chocolate or use low-fat cream, but the taste won’t be as creamy. Without a crust, it’s not very high in gluten, so it works for most diets (with minor adjustments to sugar and cream). Overall, it’s not a “calorie bomb”; it’s a refreshing dessert, and if you eat it in moderation, you won’t feel guilty.

How to store and “reheat” it (actually, serve it):

The cake can be kept in the freezer, covered with plastic wrap, for up to 5-6 days without losing its texture or flavor. When you want to serve it, take it out 10-15 minutes beforehand so it’s not rock solid. It’s good even after a few days, but don’t keep it too long, as the cream can spoil or it might pick up a freezer smell. The meringues, if kept separate, can be stored at room temperature in a well-sealed container to avoid moisture.

If there’s a slice left, put it immediately in the freezer, but make sure it’s well wrapped in plastic; otherwise, it will get freezer burn on the surface. It shouldn’t be reheated in the microwave or on the stove, as it will melt, but you can leave it on the kitchen counter for 5-10 minutes, and it will be perfect for eating.

That’s my ritual with this cake – with a few little accidents, with improvisations, but every time it turns out to be something worth talking about.

In a saucepan, we mix the egg yolks with sugar, vanilla sugar, and vanilla essence until they lighten in color and double in volume. We add the juice from the can and mix with a spoon. We place the saucepan in a bain-marie (meaning we will set it in a larger pot filled with warm water up to 3-4 fingers) and keep the heat low. We stir the mixture for a few minutes until it thickens well. We remove the saucepan from the bain-marie and mix it on the second speed of the mixer until it thickens slightly, then we let it cool. In another bowl, we whip the cream until it thickens a bit, then we carefully fold it in with upward motions into the egg yolk mixture. We chop half of the pineapple in a food processor, and cut the other half into small cubes. We add the puree to the mixture and stir gently until well combined. We line a loaf pan with plastic wrap, fill it with the obtained mixture, and add the remaining pineapple cubes on top, then we put it in the freezer for about 3-4 hours until it freezes well. Meringues: We whip the egg whites at high speed with a pinch of salt until they are well stiffened. We gradually add the sugar and whip until the mixture becomes shiny. We place the mixture in a bag, cut the tip, and form small mounds on a baking tray lined with parchment paper. They are kept in the oven at a very low heat for about 1.5 - 2 hours with the oven door slightly ajar to prevent browning. The meringues should remain white. Once they are ready, we turn off the heat and let them cool in the oven with the door slightly ajar. After they have completely cooled, we decorate with melted chocolate. We decorate the cake with the meringues and the remaining melted chocolate.

 Ingredients: 1 can pineapple chunks SunFood 4 medium egg yolks 65 g sugar 15 g vanilla sugar 250 ml liquid cream 1 vial vanilla essence Meringues: 2 egg whites 1 pinch of salt 150 g vanilla powdered sugar 50 g milk chocolate for decoration

 Tags:  ice cream cake