Pineapple and vanilla cake

Delicious Pineapple and Vanilla Cake Recipe

Start your culinary journey with this pineapple and vanilla cake recipe, a perfect combination of fluffy layers, smooth cream, and a pineapple jelly that will delight any sweet lover. This cake not only looks amazing but is also extremely versatile, making it suitable for various festive occasions or on ordinary days when you want to treat yourself to something special.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 10-12

Ingredients

For the base:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1.5 tablespoons of oil
- 1 packet of baking powder

For the cream:
- 2 eggs
- 250 ml milk
- 5 tablespoons sugar
- 2 heaping tablespoons cornstarch
- 1 packet vanilla sugar
- 1 vanilla essence
- 50 g butter
- 80 ml whipped cream

For the pineapple jelly:
- 1 can of pineapple compote
- 4 tablespoons of sugar
- 3.5 sheets of gelatin

For the syrup:
- Syrup from the pineapple compote
- 180 ml water
- 3 tablespoons sugar

For the glaze:
- 200 g cocoa chocolate
- 180 ml liquid cream
- 1 teaspoon honey
- 2 teaspoons milk
- 2-3 drops of cognac
- 2 teaspoons solid butter

Step by Step Preparation

1. Preparing the base:
Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the sugar until you get a fluffy, light-colored mixture. Add the oil and mix well. Sift the flour together with the baking powder and gently fold it into the egg mixture using a spatula to keep the airiness.

Pour the mixture into an 18/18 cm baking pan lined with parchment paper and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting it into three layers.

2. Preparing the cream:
In a saucepan, beat the eggs with the milk, then add the cornstarch mixed with sugar, vanilla essence, and vanilla sugar. Place the saucepan over low heat and stir continuously until the mixture thickens. Don’t worry if it becomes very thick; this is normal. Once thickened, remove from heat and add the butter, stirring until it melts. Let the cream cool to room temperature, then refrigerate.

After the cream has cooled, whip the liquid cream and carefully fold it into the vanilla cream to achieve a lighter texture.

3. Preparing the pineapple jelly:
To prepare the jelly, drain the pineapple from the compote and place it in a blender, mixing it until it becomes a paste. Hydrate the gelatin in a little compote according to the instructions on the package. Bring the pineapple paste to low heat, adding the sugar. When the sugar has melted, add the hydrated gelatin and mix well. Let the jelly cool slightly, then refrigerate for a few hours until it sets.

4. Assembling the cake:
Once all components are ready, start assembling the cake. Soak the layers with the syrup from the pineapple compote, being careful not to soak them too much to avoid breaking. Add a layer of pineapple jelly, followed by the vanilla cream. Repeat the process until all layers are placed, finishing with the last layer.

5. Preparing the glaze:
For the glaze, break the chocolate into pieces and place it in a saucepan with the liquid cream over low heat. Stir continuously until completely melted. Add the honey, milk, cognac, and butter, continuing to stir until you obtain a homogeneous mixture. If it seems too thick, you can thin it with a little milk.

6. Glazing the cake:
Pour the warm glaze over the cake, starting from the center and allowing it to drip evenly over the edges. Use a knife to level the glaze, making sure it is not too thick. Once the glaze is applied, place the cake in the refrigerator for 15-20 minutes to set, then repeat the glazing process.

7. Decorating:
After you have completed the final glaze, the cake can be decorated as desired. You can add fresh pineapple slices, mint leaves, or even grated chocolate for an elegant look.

Serving and Suggestions

Serve the chilled pineapple and vanilla cake alongside a scoop of vanilla ice cream or a caramel sauce for a contrast of flavors. This cake pairs perfectly with a fragrant tea or a strong espresso.

Frequently Asked Questions

1. Can I use another type of fruit for the jelly?
Yes, you can experiment with other fruits such as strawberries, peaches, or apricots. Make sure to adjust the amount of sugar according to the sweetness of the fruits.

2. What should I do if the base has risen too much in the middle?
You can level the base to achieve an even foundation. Ensure that you have respected the baking time and oven temperature.

3. How long can the cake be kept?
This cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to prevent drying out.

Nutritional Benefits

The pineapple and vanilla cake offers a combination of nutrients due to the fruits and dairy. Pineapple is rich in vitamin C and enzymes that aid digestion, while the vanilla cream adds calcium and protein from eggs and milk.

Final Notes

This pineapple and vanilla cake recipe not only impresses with its attractive appearance but also with its delicious taste. It is a perfect choice for any occasion, whether it's a celebration or simply to treat yourself. Experiment with various fruit options and present it stylishly to turn each slice into a special moment. Indulge yourself and your loved ones with this quick and easy dessert to prepare!

 Ingredients: Sponge Cake: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 1.5 tablespoons of oil, 1 packet of baking powder. Cream: 2 eggs, 250 ml of milk, 5 tablespoons of sugar, 2 heaping tablespoons of cornstarch, vanilla sugar, vanilla essence, 50g of butter, 80 ml of whipped cream. Pineapple Jelly: 1 can of pineapple compote, 4 tablespoons of sugar, 3.5 sheets of gelatin. Syrup: syrup from the pineapple compote + 180 ml of water + 3 tablespoons of sugar. Glaze: 200g of cocoa chocolate, 180 ml of liquid cream, 1 teaspoon of honey, 2 teaspoons of milk, 2-3 drops of brandy, 2 teaspoons of solid butter.

 Tags:  cream cake fruit cake new year's cake celebratory cakes pineapple cake