Pineapple Cake

On Mother's Day, I decided to make a special cake that would not only be a dessert but also a true celebration of flavors. The cake disappeared quickly, and its slightly tangy taste was perfect for a warm spring day. Here’s how I made it, step by step.

To begin with, I prepared the base. In a large bowl, I mixed the egg yolks with sugar and lemon essence, ensuring that the sugar dissolved completely. Then, I combined the flour with the baking powder, which I sifted over the egg mixture, carefully mixing everything until I achieved a homogeneous composition. Separately, I whipped the 8 egg whites with a little stabilizer, obtaining a firm foam. This was then gently incorporated into the initial mixture, being careful not to lose the air from the foam.

I covered the bottom of a tray with baking paper, which I greased with oil, then poured the batter into the tray, leveling it with a spatula. The base is baked at a moderate heat, at 180°C, until it becomes golden and a toothpick inserted in the middle comes out clean. In the meantime, I got started on the cream. I mixed the egg yolks with sugar and added cold milk, mixing well. I put the mixture on to boil, stirring constantly, until it started to thicken. I had to be careful not to leave it on the heat too long, as the risk was that it would curdle. If that happened, I had the solution ready: a quick mix with a mixer to bring it back to the desired consistency.

After the cream thickened, I mixed the lemon-flavored gelatin in 250 ml of water, which I heated in the microwave until it became hot. I poured the gelatin over the egg cream, mixing well, then left everything in the fridge to set. After the cream cooled and thickened, I mixed it again at high speed, making it less viscous. Finally, I added whipped cream, gently mixing.

After the base cooled completely, I cut it in half horizontally, preparing for assembly. I lined a tray with cling film, leaving the edges longer. In the tray, I arranged the slices of pineapple, well-drained from syrup, and poured half of the set cream over them, leveling it well. I added a layer of base, which I soaked with pineapple syrup, followed by the second half of the cream. I covered everything with the second layer of base, which I soaked again.

I lifted the edges of the cling film to cover the cake and left it in the fridge to set well. After a few hours, I removed the cake from the tray by inverting it onto a platter. It can be served plain or, for an extra flavor, alongside fresh strawberries. This cake was truly a culinary delight, bringing smiles to the faces of loved ones.

 Ingredients: Base: 8 eggs, 150 g sugar, 8 tablespoons of flour, 1 teaspoon baking powder, pineapple or lemon essence to taste. Cream: 500 ml milk, 5 egg yolks, 6-7 tablespoons of sugar, lemon-flavored gelatin 6 oz, 450 g whipped cream, 1 can of pineapple slices.

 Tags:  eggs milk flour sugar fruits lemon christmas and new year's recipes cookies vegetarian recipes recipes for children