Cake with whipped cream, pineapple, and strawberries
Cream Cake with Pineapple and Strawberries – A Sweet Delight for Any Occasion
If you are looking for a dessert recipe that will impress family and friends, this cream cake with pineapple and strawberries is the ideal choice! With a fluffy base, layers of delicious creams, and fresh fruits, this cake easily becomes the star of the table. Moreover, it is a versatile dessert, perfect for birthdays, holidays, or simply to make an ordinary day more special. Let’s venture into making this delicacy!
Total preparation time: 2 hours
Baking time: 30-35 minutes
Cooling time: 1 hour
Number of servings: 12
Necessary ingredients:
For the base:
- 12 chicken eggs
- 2 cups of flour
- 2 cups of sugar
- 4 g salt
- 1 bottle of rum
- 1 sachet of vanilla sugar
- Juice from 1 lemon (optional, to strengthen the meringue)
For the creams:
- 1 package of Stilla Dolce liqueur (120 g)
- 1 package of Stilla Dolce vanilla (120 g)
- 1 package of Stilla Dolce chocolate (120 g)
- 750 ml sweet milk
- 250 g liquid cream
For the filling:
- 1 can of pineapple cubes (315 g)
- 1 can of strawberries (315 g)
For decoration:
- 250 g liquid cream (optional, for garnish)
- Whole strawberries (14-16 pieces, for decoration)
Step-by-step instructions:
1. Preparing the base:
- Start by separating the egg whites from the yolks. It is important that the bowl in which you will beat the egg whites is clean and dry to achieve a consistent foam.
- In a large bowl, beat the yolks with salt, 100 g of sugar, and the bottle of rum until you obtain a fluffy cream of a light yellow color.
- In another bowl, beat the egg whites with the remaining sugar until a firm meringue forms. Add a few drops of lemon juice to strengthen the foam.
- Incorporate the egg whites into the yolk cream, gently folding from the bottom up to avoid losing air in the mixture.
- Gradually add the flour, continuing to mix gently.
- Prepare a cake pan greased with butter and lined with baking paper. Pour the mixture into the pan and bake in a preheated oven at 180°C for 30-35 minutes or until the toothpick test passes (when the toothpick comes out clean, the base is ready).
- After baking, let the base cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
2. Preparing the creams:
- While the base cools, prepare the three creams. In a bowl, combine the package of Stilla Dolce liqueur with 250 ml of milk and beat with a mixer until you obtain a firm cream.
- Repeat the process for the vanilla and chocolate creams, using the corresponding ingredients.
- Ensure that all three creams are well homogenized and have a fluffy texture.
3. Assembling the cake:
- Once the base has completely cooled, cut it into four horizontal slices.
- Place the first slice on a platter and soak it with pineapple juice. Add a layer of liqueur cream and a few pineapple cubes.
- Put the second slice of base, soak it, and add a layer of chocolate cream, followed by strawberry cubes.
- Continue with the third slice, soak it, and add a layer of vanilla cream and fruit cubes.
- Place the last slice of base, then cover the entire surface of the cake with whipped cream, smoothing it nicely.
- Decorate with whole strawberries and pineapple cubes to add a fresh and appetizing look.
4. Serving and storing:
- Leave the cake in the refrigerator for at least an hour before cutting it, to set well.
- Serve it with a glass of natural juice or iced tea to enjoy the fruity flavors even more.
- The cake can be stored in the refrigerator for 2-3 days, but it is most delicious on the day it is made.
Practical tips:
- Use room temperature ingredients, especially eggs, to achieve a better texture for the base.
- If you want to experiment, you can add a splash of almond or orange extract to the creams for a surprising taste.
- Instead of whipped cream, you can use a chocolate glaze for a different look and taste.
- Make sure the base is completely cooled before cutting to avoid cracking.
Nutritional benefits:
This cake is a source of protein from eggs and calcium from milk and cream. The fruits add vitamins and antioxidants, making it a relatively healthy choice compared to other desserts.
Frequently asked questions:
1. Can I use other fruits?
Absolutely! You can use peaches, kiwi, or mango, depending on the season and preferences.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the creams or use dark chocolate for a more bitter taste.
3. Is it possible to make the cake gluten-free?
Yes, replace the flour with a gluten-free option, such as almond or rice flour.
So, I encourage you to try this recipe for cream cake with pineapple and strawberries. With every bite, you will discover a combination of textures and flavors that transforms any meal into a feast. Enjoy!
Ingredients: 12 chicken eggs, 2 cups of flour, 2 cups of sugar, 1 pack of Stilla Dolce liqueur, 120 g, 1 pack of Stilla Dolce vanilla, 120 g, 1 pack of Stilla Dolce chocolate, 120 g, 750 ml of sweet milk, 250 g of liquid cream, 1 can of pineapple chunks, 315 g, 1 can of strawberries, 315 g, 4 g of salt, 1 small bottle of rum, 3 sachets of vanilla sugar.
