Shortcrust pastry cake with chocolate meringue and pineapple

Shortcrust pastry cake with chocolate meringue and pineapple

Baking a cake is not just a simple culinary activity; it’s an opportunity to create memorable moments around the table, to bring joy to loved ones, and to savor the aroma and taste of fresh ingredients. This shortcrust pastry cake with chocolate meringue and pineapple is truly special, thanks to its combination of textures and exquisite flavors. The crumbly shortcrust pastry pairs perfectly with the delicate meringue and intense chocolate, while the pieces of pineapple add a splash of freshness and flavor.

Moreover, this recipe is an excellent choice for special occasions or simply to treat your family over the weekend. Let’s get started!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Ingredients:

For the shortcrust pastry:
- 2 egg yolks
- 150 g sugar
- 150 g butter (65% fat), at room temperature
- 150 ml drinking yogurt
- 2 teaspoons vanilla extract
- 500 g flour
- 1 pinch of salt
- 1/2 packet baking powder
- 1/2 teaspoon baking soda

For the chocolate meringue:
- 8 egg whites
- 8 tablespoons sugar
- 1 pinch of salt
- Juice of 1/2 lemon
- 200 g mixed chocolate (white and dark)
- 250 ml heavy cream
- 8 tablespoons flour
- 8 tablespoons breadcrumbs
- 1/2 packet baking powder
- 500 g pineapple compote (fruit)

For the topping:
- Syrup from the compote
- 2 tablespoons cornstarch
- 1 tablespoon sugar

The story of the cake

This cake blends the tradition of dessert-making with innovative ingredients, bringing a touch of freshness through the use of pineapple. The shortcrust pastry is a versatile base that can be used in various cakes, while the chocolate meringue adds an elegant touch. Perhaps in the past, similar combinations were prepared for special occasions, and today, this recipe continues to bring smiles to the faces of those who enjoy it.

Step-by-step instructions

1. Preparing the shortcrust pastry:
In a large bowl, add the egg yolks, a pinch of salt, and sugar. Using a mixer or whisk, beat well until you obtain a smooth mixture. In another bowl, cream the softened butter with the sugar until fluffy. Combine the two mixtures, adding the vanilla extract and drinking yogurt.

Practical tips: Choose a quality butter, as it will influence the final taste of the cake. Drinking yogurt can be replaced with Greek yogurt for a denser texture.

2. Adding the dry ingredients:
Sift the flour with the baking soda and baking powder. Gradually incorporate the flour mixture into the wet ingredients, kneading gently until you obtain a smooth dough that doesn’t stick to your hands.

Kneading technique: Do not over-knead, or the dough will become too elastic and won’t achieve the desired texture.

3. Chilling the dough:
Roll out the dough in a baking tray lined with parchment paper, smoothing it out with your palm. Prick it in several places with a fork to prevent air bubbles from forming. Cover the tray with plastic wrap and refrigerate for 30 minutes.

4. Preparing the chocolate meringue:
In a small saucepan, heat the heavy cream, being careful not to let it boil. Add the chopped chocolate and stir until fully melted. Allow the mixture to cool slightly.

Important: Quality chocolate makes a difference. Choose one with a cocoa percentage you enjoy.

5. Beating the egg whites:
In a separate bowl, beat the egg whites with a pinch of salt and lemon juice until frothy. Gradually add the sugar, continuing to mix until you achieve a firm meringue. Fold in the chocolate mixture with a spatula.

6. Adding dry ingredients to the meringue:
Sift the flour, breadcrumbs, and baking powder over the meringue, adding them alternately. Continue to gently mix to avoid deflating the meringue.

7. Assembling the cake:
Remove the dough from the refrigerator and spread the chocolate meringue mixture over it. Add the drained pineapple pieces, reserving a few for decoration.

8. Baking:
Preheat the oven to 180 degrees Celsius. Bake the cake for 40 minutes or until it passes the toothpick test. After removing it from the oven, let it cool in the oven for 5 minutes to prevent sinking.

9. Preparing the topping:
In a saucepan, heat the syrup from the compote and dissolve the cornstarch in it. Add the sugar and boil the mixture until it thickens. Allow it to cool for a few minutes before pouring it over the cake.

10. Serving:
Once the cake has completely cooled, decorate it with the syrup topping or sprinkle powdered sugar on top. I recommend serving the cake with a scoop of vanilla ice cream or fresh whipped cream for a perfect contrast of textures and flavors.

Possible variations

- Instead of pineapple, you can use other fruits, such as peaches, strawberries, or raspberries, either fresh or from compote.
- For a more intense flavor, you can add a few drops of almond extract to the meringue.
- If you prefer a less sweet cake, reduce the amount of sugar in the meringue and topping.

Frequently asked questions

Can I use white chocolate instead of dark chocolate?
Yes, you can use white chocolate, but the cake will be sweeter. Adjust the sugar amount if necessary.

What is the best way to store the cake?
It is recommended to store the cake in an airtight container at room temperature for 2-3 days. You can freeze the cake cut into portions, and to thaw it, leave it at room temperature.

What drinks pair well with this cake?
A shortcrust pastry cake with chocolate meringue and pineapple pairs wonderfully with fruit tea or a latte. Additionally, a glass of sweet white wine can perfectly complement the dessert.

Nutritional benefits

This cake contains nutritious ingredients, such as yogurt, which is a good source of calcium and protein. Pineapple provides vitamins and antioxidants, and chocolate, when consumed in moderation, can offer health benefits due to its flavonoid content.

Personal note

This cake is a symbol of creativity and love for cooking. Every bite will bring you joy, and the fact that you can personalize the recipe makes it even more special. Don’t hesitate to experiment with various fruit combinations or put your personal touch on it!

I hope you enjoy every step of making this cake and bring smiles to the faces of your loved ones!

 Ingredients: For the shortcrust pastry: 2 egg yolks 150 g sugar 150 g butter (65%) 150 ml drinking yogurt 2 teaspoons vanilla essence 500 g flour a pinch of salt 1/2 packet baking powder 1/2 teaspoon baking soda For the chocolate meringue: 8 egg whites 8 tablespoons sugar a pinch of salt juice from 1/2 lemon 200 g mixed chocolate (white + dark) 250 ml whipping cream 8 tablespoons flour 8 tablespoons breadcrumbs 1/2 packet baking powder 500 g pineapple compote (the fruit) For topping: syrup from the compote 2 tablespoons starch 1 tablespoon sugar

 Tags:  shortcrust pastry cake chocolate and pineapple meringue