Delicious cake

Delicious Pineapple Cake with Yogurt Cream

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 1 hour and 30 minutes (including cooling)
Number of servings: 12

Journey into the world of desserts: Delicious Pineapple Cake

In a world full of desserts, the pineapple cake with yogurt cream manages to shine through its ease of preparation and refined taste. This recipe combines a soft cocoa base with a fine, aromatic cream that brings a touch of freshness thanks to the pineapple. The origins of this cake are old, being a combination of traditional influences that have evolved over time, but today, I invite you to discover how to prepare it at home, step by step.

Ingredients

For the base:
- 5 eggs
- 150 g sugar
- 150 g flour
- ½ packet baking powder
- 2 tablespoons cocoa
- A pinch of salt
- 1 packet vanilla sugar
- Grated orange zest (optional, but recommended for extra flavor)

For the filling:
- 2 packets of gelatin Dr. Oetker (or another similar gelatin)
- 450 g sour cream 12% fat
- 450 g yogurt
- 300 ml liquid cream
- 100 g sugar
- 1 packet vanilla sugar
- 1 can of pineapple compote (450 g)

For decoration:
- 50 g dark chocolate
- Pineapple pieces (you can use from compote or fresh pineapple)

Preparation

1. Preparing the base: In a large bowl, start by beating the eggs together with the sugar, vanilla sugar, and a pinch of salt. Use a mixer to obtain a fluffy mixture that doubles in volume. This is the moment when air is incorporated, giving the base an airy texture.

2. Adding dry ingredients: Sift the flour, baking powder, and cocoa, mixing them gently. If you want to add orange zest, now is the perfect time. Gradually add the dry ingredients into the egg mixture, using a spatula to gently fold from top to bottom, so as not to lose the air in the base.

3. Baking the base: Line a baking tray (or a tray measuring 30x40 cm) with parchment paper. Pour the mixture into the tray and level the surface. Then, place the tray in the preheated oven at 180 °C and bake for 20 minutes. Check if the base is baked using a toothpick; if it comes out clean, the base is ready!

4. Cooling the base: Once baked, let the base cool in the tray for 10 minutes, then remove it to a rack to cool completely. It is important that the base is completely cooled before adding the cream.

5. Preparing the cream: In a large bowl, mix the yogurt with the sour cream, sugar, and vanilla sugar. Prepare the gelatin according to the instructions on the package, using the pineapple compote juice for extra flavor. Add the dissolved gelatin to the yogurt mixture and mix well.

6. Incorporating the whipped cream: Whip the liquid cream until it becomes firm. Add the whipped cream to the yogurt mixture, gently folding from bottom to top to keep the air and achieve a fluffy cream.

7. Assembling the cake: Remove the cooled base from the tray, remove the parchment paper, and place it back in the tray. Pour half of the yogurt cream over the cocoa base and level it evenly. Add the pineapple pieces from the compote (or fresh pineapple if you prefer), then pour the remaining cream on top. Level well.

8. Final cooling: Cover the cake with plastic wrap and let it chill in the refrigerator for at least one hour for the cream to set.

9. Decorating the cake: After the cream has set, remove the cake from the refrigerator. Melt the dark chocolate in a bain-marie and pour it over the cake, decorating as desired. Add a few pineapple pieces on top for a delicious and appetizing look.

10. Serving: Cut the cake into the desired shape – squares or rectangles – and serve it cold. It is perfect to be enjoyed alongside a cup of coffee or tea.

Practical tips

- Gelatin: Make sure to follow the instructions on the gelatin package, as the hydration time may vary. If using gelatin sheets, soaking them is essential for achieving a uniform texture.
- Gluten-free version: You can replace the flour with a gluten-free alternative, such as almond flour or a combination of rice flour and tapioca.
- Flavors: Instead of vanilla, you can experiment with almond or lemon extract to add another level of flavor.

Nutritional benefits

This cake is not only delicious but also healthier than many other desserts due to the use of yogurt and low-fat sour cream. The pineapple adds a dose of vitamins, especially vitamin C, which helps strengthen the immune system. Additionally, the cream can be replaced with a plant-based version to reduce calories.

Frequently asked questions

1. Can I use fresh pineapple? Yes, fresh pineapple is an excellent option! Make sure it is well cleaned and cut into small cubes.
2. How can I make the base moister? You can add a sugar syrup or a splash of pineapple juice on the base after baking to keep it moist.
3. Is this a suitable recipe for vegans? Although the recipe contains eggs and dairy, you can experiment with vegan alternatives, such as plant-based yogurt and coconut cream.

In conclusion, the delicious pineapple cake with yogurt cream is a perfect choice for any occasion, being easy to prepare and full of flavors. Try making it and impress your friends and family with a dessert that combines tradition with innovation! Whether you serve it at a party, a picnic, or simply to treat yourself, this cake will surely become a favorite in your home.

 Ingredients: For the dough: 5 eggs; 150 g sugar; 150 g flour; 1/2 packet baking powder; 2 tablespoons cocoa; a pinch of salt; 1 packet vanilla sugar; grated orange peel (optional). For the filling: 2 sheets Dr. Oetker gelatin; 450 g sour cream 12% fat; 450 g yogurt; 300 ml liquid cream; 100 g sugar; 1 packet vanilla sugar; 1 can of pineapple compote (450 g). For decoration: 50 g dark chocolate; pineapple pieces.