Pineapple cake

Pineapple cake - a delicious and refreshing dessert, perfect to add a touch of sunshine to your days! This cake is not only a delight, but also a reinterpretation of a classic fruit cake recipe, bringing the perfect balance between sweet and tart. If you're looking for a recipe that's simple, yet visually and taste impactful, you've come to the right place. Let's get started!

Preparation time
- Preparation time: 20 minutes
- Baking time: 35-40 minutes
- Total time: 1 hour
- Number of servings: 12 servings

Ingredients
To make this pineapple cake, you need the following ingredients:

For the crust:
- 6 egg whites
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 baking powder (quenched with lemon juice)
- Grated zest of 1 orange
- Grated zest of 1 lemon

For the filling:
- 1 can pineapple compote (about 400g)
- 4 tbsp vanilla pudding
- 850 ml milk
- 4 tablespoons sugar

For decoration:
- 250 g liquid whipped cream
- 4 tbsp coconut flakes

Brief history
Pineapple cake is a dessert that has gained popularity for its unique combination of textures and tropical flavors. Over time, it has been reinterpreted in various ways, but the classic recipe remains a favorite in many homes. It is often associated with celebrations and family gatherings and has the ability to bring smiles to the faces of loved ones.

Preparation

Step 1: Prepare the pastry
1. Beat the egg whites: In a large bowl, beat the egg whites with an electric mixer on high speed until stiff foam forms. It is essential that the bowl is clean and free of grease to get a perfect foam. Gradually add the 6 tablespoons of sugar and continue mixing until the sugar is completely dissolved and you have a glossy meringue.

2. Add the egg yolks: Incorporate the 6 yolks, mixing gently with a spatula so as not to lose the air in the foam.

3. Stir in the dry ingredients: Add the flour, grated lemon and orange zest, and baking powder with the lemon juice. Mix gently using up and down strokes to maintain the fluffy texture of the pastry.

4. Prepare the tray: Line a rectangular pan with baking paper and pour the batter evenly. Make sure there are no gaps to avoid uneven baking.

5. Bake the shortbread: Preheat the oven to 160°C and bake the shortbread for 35-40 minutes or until golden brown and it passes the toothpick test. Once baked, remove from the oven and cool on a wire rack.

Step 2: Prepare the filling
1. Spread the pastry: Once the pastry has cooled completely, baste it with the juice from the pineapple compote. This will add moisture and flavor.

2. Prepare the pudding: In a saucepan, bring 850 ml milk to a boil with 4 tablespoons sugar. In a separate bowl, mix 4 tablespoons vanilla pudding with 6 tablespoons cold milk. Once the milk in the saucepan begins to boil, add the pudding mixture and continue stirring constantly. Simmer for a minute to thicken.

3. Assemble the cake: Pour the pudding over the top of the floured top and let cool to room temperature.

Step 3: Decorate the cake
1. Whip the whipped cream: Using a mixer, beat the liquid whipping cream until stiff. It is recommended to use well-chilled whipped cream for best results.

2. Add the whipped cream: Spread the whipped cream evenly over the cooled pudding.

3. Sprinkle coconut flakes: As a finishing touch, sprinkle coconut flakes on top. They not only add an attractive look, but also a crunchy texture.

Step 4: Cool and serve
1. Chill the cake: Refrigerate the cake for at least 2 hours to firm up well and combine flavors.

2. Cut and serve: Before serving, cut the cake into squares or diamonds, according to preference. It's a good idea to serve with a glass of freshly squeezed juice or flavored tea.

Practical tips
- For a fluffier batter: Make sure the egg whites are at room temperature before beating. This will help make a firmer mousse.
- Fruit variations: If you like, you can substitute peaches or apricots for pineapple for a different tasting and equally delicious cake.
- For a more intense taste: Add a few drops of vanilla essence to the pudding mixture for extra flavor.

Nutritional benefits
This pineapple cake is a healthy choice thanks to the fruit, which provides vitamins and antioxidants. Pineapple is known for its anti-inflammatory and digestive properties, while the whipped cream adds a touch of decadence without being excessively caloric, especially if you opt for a low-fat version. However, it's good to keep portion sizes in mind to enjoy this treat without excess.

Frequently asked questions
1. Can I use fresh pineapple?
- Yes, fresh pineapple is an excellent choice! Make sure it is well ripened for a sweet and intense flavor.

2. How can I store the cake?
- The cake keeps well in the fridge, covered with cling film, for 3-4 days.

3. Is it possible to make this cake without sugar?
- Yes, you can use a sugar substitute, but make sure it is compatible with baking.

Pineapple cake is not just a dessert; it is an experience that brings joy and indulgence. I encourage you to try this recipe and share it with your loved ones. Enjoy!

 Ingredients: We need: -6 eggs -6 tablespoons sugar -6 tablespoons flour -1 baking powder dissolved in lemon juice -grated peel of one orange -grated peel of one lemon -1 can of pineapple compote -4 heaping tablespoons vanilla pudding -850 ml milk -4 tablespoons sugar -250 gm liquid cream -4 tablespoons coconut flakes