Vanilla cream and pineapple cake

Vanilla and Pineapple Cream Cake: A Tropical Delicacy

If you're looking for a quick and simple dessert that brings a touch of sunshine to your table, the vanilla and pineapple cream cake is the perfect choice! This soft cake, filled with fresh flavors and contrasting textures, will delight any palate. Whether you serve it at a birthday, a gathering with friends, or simply to treat yourself, this dessert is always a good idea!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 12

Ingredients:

For the sponge cake:
- 5 egg yolks
- 2 tablespoons water
- 6 tablespoons sugar
- 6 heaping tablespoons flour
- 1 packet baking powder
- a pinch of salt
- 5 egg whites

For the vanilla cream:
- 1 packet Dr. Oetker vanilla cream
- 250 ml cold milk
- 4 tablespoons sugar

For filling and decoration:
- 1 can of pineapple
- 300 g ladyfingers
- 300 g whipped cream
- 1 packet red jelly (jelly cake)
- remaining juice from the pineapple can
- 1/2 orange (for decoration)
- 1 clementine (for decoration)

Step-by-step instructions:

1. Preparing the sponge:
Start by preparing the sponge cake. In a large bowl, add the 5 egg yolks and the 2 tablespoons of water. Use a mixer to beat the mixture for about 3 minutes, until it becomes frothy and light in color. Then, add the 6 tablespoons of sugar and continue mixing until the sugar is completely dissolved.

2. Whip the egg whites:
In another clean bowl, whip the 5 egg whites with a pinch of salt until you achieve a firm foam. This step is essential to give the sponge a fluffy texture.

3. Combining the ingredients:
Gradually add the flour mixed with baking powder to the egg yolk mixture, gently folding with a spatula. Then, incorporate 1/2 of the whipped egg whites, carefully mixing from the bottom up to maintain the air in the whites. Repeat the process with the other half of the egg whites, ensuring everything is well combined.

4. Baking the sponge:
Preheat the oven to 180°C. Grease a cake pan with butter and dust it with flour. Pour the sponge mixture into the pan and level it with a spoon. Bake the sponge for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Once done, let the sponge cool in the pan, then cut it horizontally in half.

5. Preparing the vanilla cream:
Follow the instructions on the vanilla cream package. Mix 250 ml of cold milk with 4 tablespoons of sugar and the vanilla powder using a mixer until the cream becomes smooth and fluffy.

6. Assembling the cake:
Drain the pineapple can and keep the syrup. Soak each sponge layer with the pineapple syrup. Place the first sponge layer on a serving plate and add 1/2 of the vanilla cream. On top of this, layer ladyfingers, pineapple cubes, and whipped cream. Add the other half of the cream (keeping 2 tablespoons for decoration) and cover with the second sponge layer.

7. Preparing the jelly:
Follow the instructions on the red jelly package, using the remaining pineapple juice. Let it cool slightly, then gently pour it over the cake, ensuring it spreads evenly.

8. Decorating the cake:
Use the 2 tablespoons of cream saved earlier to spread on the sides of the cake. Place ladyfingers around the edge, then decorate with slices of orange and clementine, as desired. This detail will give the cake a vibrant and appetizing look.

9. Refrigerating:
Let the cake chill in the refrigerator for at least 2 hours to firm up well. This step is essential to allow the flavors to blend perfectly.

Serving suggestions:
When serving, you can add a dollop of whipped cream on each slice for an extra treat. This cake pairs wonderfully with tropical fruit tea or fresh lemonade.

Nutritional benefits:
- Pineapple is rich in vitamin C and antioxidants, having anti-inflammatory effects.
- Vanilla cream offers a delicious taste and can be a source of calcium, depending on the milk used.

Frequently asked questions:
- Can I replace pineapple with other fruits? Absolutely! You can try peaches, strawberries, or mango to create a personalized version of this cake.
- What can I do if I don't have ladyfingers? You can use plain biscuits or even another type of cake base, like pound cake.

Tips for a perfect result:
- Be careful not to overbake the sponge, as it can become dry. Check it after 25 minutes.
- Cool the sponge completely before cutting to prevent cracking.

In conclusion, the vanilla and pineapple cream cake is a dessert that not only impresses with its appearance but also with its vibrant taste. Whether you make it for a special occasion or to treat yourself, you won't regret your choice! Enjoy cooking!

 Ingredients: 5 eggs, 6 tablespoons of flour, 6 tablespoons of sugar, 2 tablespoons of water, 1 packet of baking powder, 1 can of pineapple compote, 1 packet of Dr. Oetker vanilla cream, 250 ml of cold milk, 4 tablespoons of sugar, 300 g of ladyfingers, 300 g of whipped cream, 1 packet of red jelly cake, 1/2 orange, 1 clementine.