Pineapple Cake

How to prepare the countertop: Start by preparing the cake batter, which will form the delicious base of your creation. Take a large bowl and add the egg whites from 6 eggs, along with a pinch of salt. Use an electric mixer to beat the egg whites until frothy and fluffy. When the egg whites are well beaten, gradually add the sugar and vanilla sugar, continuing to mix until the mixture is glossy and the sugar is completely dissolved.

Next, fold in the egg yolks. These should be added carefully, stirring with a wooden spoon in a gentle up and down motion so as not to lose any air built up in the whites. Finally, the requirement is to add the flour, mixed with the baking powder, and continue to mix gently until the ingredients are fully integrated.

Pour the resulting mixture into a cake tin lined with baking paper and bake in the oven at a medium temperature for about 30-35 minutes. Test the cake with a toothpick; if it comes out clean, the cake is ready. Remove from the oven and cool on a wire rack. Once cool, take the baking dish you baked the cake in, wet it with cold water and line it with cling film or cellophane so you can assemble the cake smoothly. Cut the cake into two equal halves and place one half in the lined pan. Drizzle the top with half of the juice from the canned pineapple for an irresistible flavor.

How to make the cream: At the same time, prepare the delicious cream to complete the cake. Combine the 8 egg yolks with the sugar in a saucepan and whisk until smooth and fluffy. Then place the saucepan over a low heat and pour in the pineapple juice. Simmer gently, stirring constantly, until it starts to foam, then take it off the heat and let it sit for a few minutes. In the meantime, prepare the gelatine: put it in a bowl with about 150 ml of cold water and let it rehydrate for 2-3 minutes.

Once the gelatine has swollen, add it to the yolk mixture, mixing well. Put the saucepan back on the heat and let it simmer for a few bubbles, then turn off the heat. Allow to cool slightly, but not completely, then add the cream and blend with a mixer until smooth and creamy.

Assemble the cake: Place the pineapple cubes from one tin on top of the greased top, then pour the cream, followed by the pineapple cubes from the other tin. Cover with the other half of the pastry and drizzle with the remaining pineapple juice. Refrigerate the cake in the fridge until the next day to set.

Once cooled, carefully remove the cake from the tin, turning it out directly onto a plate. Remove the cling film and decorate the cake to your liking, letting your imagination shine. Your pineapple and cream cake is sure to be a popular dessert, perfect for any occasion!

 Ingredients: Batter: 10 egg whites a pinch of salt 2 egg yolks 6 tablespoons sugar 2 tablespoons water 7 tablespoons flour 1 sachet baking powder 1 sachet vanilla sugar Cream: 8 egg yolks 12 tablespoons sugar 2 sachets vanilla sugar 2 large cans pineapple compote (one can is 850 ml) 4 sachets gelatin (10 g per sachet) 900 ml sour cream 12%

 Tags:  flour sour cream sugar fruits christmas and new year's recipes cake