Pineapple cake with lemon cream
The dessert I propose today is a light and refreshing cake, perfect for warm days or for moments when you want to treat your family and friends to something sweet. It is a delicious combination of fluffy sponge, lemon cream, and pineapple that will bring a smile to anyone's face. Let's embark together on this captivating recipe!
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 12
Ingredients:
*For the sponge:*
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 3 tablespoons of oil
- A pinch of salt
- A tablespoon of lemon juice
- A packet of vanilla sugar
*For the lemon cream:*
- 200 ml milk
- 2 eggs
- 4 tablespoons of sugar
- Vanilla sugar to taste
- Juice from half a lemon + grated zest
- 50 ml liquid cream
- 2 tablespoons of flour
- 50 g butter
*For decoration:*
- 400 ml liquid cream
- A can of pineapple (or fresh pineapple, diced)
Preparation:
Step 1: Preparing the sponge
1. Start by preheating the oven to 180°C. Line a rectangular baking dish with parchment paper to prevent sticking.
2. Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until you achieve a stiff and glossy foam.
3. In another bowl, mix the yolks with the sugar, vanilla sugar, lemon juice, and oil. Mix this composition until it becomes a light-colored foam.
4. Gradually incorporate the flour into the yolk mixture, gently mixing to avoid losing air.
5. Add the beaten egg whites and mix with a spatula, using up-and-down motions, until you achieve a homogeneous mixture.
6. Pour the batter into the prepared dish and level the surface with a spatula.
7. Bake for 15 minutes or until the sponge turns golden and passes the toothpick test (when the toothpick comes out clean, the sponge is done).
Step 2: Preparing the lemon cream
1. In a pot, bring the milk, vanilla sugar, and lemon zest to a boil, stirring occasionally.
2. In a separate bowl, beat the eggs with the sugar and flour, then add the lemon juice and liquid cream.
3. When the milk is warm (it should not boil), strain it into the egg mixture, stirring quickly to avoid curdling the eggs.
4. Put everything back in the pot and cook over low heat, stirring constantly, until the cream thickens to the desired consistency.
5. Turn off the heat and add the butter, stirring until fully incorporated. Transfer the cream to a bowl, cover with plastic wrap, and let it cool.
Step 3: Assembling the cake
1. Once the sponge has cooled, cut it into three equal parts. Two parts will be the same size, and the third part will be slightly smaller.
2. Place the first part of the sponge on a platter and soak it with a little juice from the pineapple can.
3. Spread a portion of lemon cream over the sponge, followed by a few diced pineapple pieces and two tablespoons of whipped cream.
4. Add the smaller sponge layer, soak it, and repeat the process with the cream and pineapple.
5. Place the last sponge layer, soak it well, and cover the entire cake with whipped cream, leveling the surface with a spatula.
6. You can decorate the cake with pineapple slices, mint leaves, or grated chocolate, as desired.
Step 4: Cooling and serving
1. Place the cake in the refrigerator for a few hours (ideally, leave it to cool overnight) to allow the flavors to meld and achieve the perfect texture.
2. When you are ready to serve, cut the cake into portions and enjoy this delicacy!
Helpful tips:
- Make sure the sponge is completely cooled before adding the cream to avoid melting.
- You can add a splash of pineapple liqueur to the syrup for extra flavor.
- If you prefer a stronger lemon flavor, you can add more juice or lemon zest to the cream.
Nutritional information:
This cake has approximately 250 calories per serving (calculated for 12 servings), making it a lighter choice compared to other desserts. The pineapple provides a boost of vitamins and minerals, while the lemon cream offers an antioxidant boost.
Frequently asked questions:
1. Can I use fresh pineapple instead of canned?
- Absolutely! Fresh pineapple will add a unique texture and flavor.
2. How can I store the cake?
- It is recommended to store it in the refrigerator, covered, to maintain freshness.
3. Can I replace the liquid cream?
- Yes, you can use a plant-based alternative or make whipped cream from sour cream.
This pineapple and lemon cream cake recipe is not only a delicious dessert but also a perfect way to bring a touch of sunshine to your days. I invite you to try this recipe and impress your guests with your cooking skills! Enjoy!
Ingredients: Base: 6 eggs. 6 tablespoons of sugar. 6 tablespoons of flour. 3 tablespoons of oil. A pinch of salt. A tablespoon of lemon juice. A packet of vanilla sugar. Lemon cream: 200 ml milk. 2 eggs. 4 tablespoons of sugar. vanilla sugar. juice from half a lemon + zest. 50 ml liquid cream. 2 tablespoons of flour. 50 g butter. 400 ml liquid cream. A can of pineapple.
