Vanilla cream and pineapple cake
Vanilla Cream and Pineapple Cake
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Servings: 10
Introduction
Welcome to the world of sweet delights! Today I present to you a cake with vanilla cream and pineapple, a combination of flavors that will delight your taste buds and bring a smile to your face. This cake is not only a special dessert but also a perfect choice for birthdays, parties, or simply to celebrate the beautiful moments of life.
The vanilla cream, combined with the juicy pineapple from the compote, adds a contrast of textures and flavors that will make your heart beat faster. Additionally, the sponge cake is light and fluffy, and the red jelly that finishes the cake adds a touch of elegance.
Necessary Ingredients
For the sponge:
- 5 eggs
- 6 heaping tablespoons of flour
- 6 tablespoons of sugar
- 2 tablespoons of water
- 1 packet of baking powder
For the cream:
- 1 packet of Dr. Oetker vanilla cream
- 250 ml of cold milk
- 4 tablespoons of sugar
For the filling and decoration:
- 1 can of pineapple
- 300 g of ladyfingers
- 300 g of whipped cream
- 1 packet of red jelly
- 1/2 orange
- 1 clementine
Step 1: Preparing the sponge cake
Start by preparing the sponge cake. In a large bowl, add the 5 egg yolks and the 2 tablespoons of water. Use a mixer to beat them together on high speed for 3 minutes until you achieve a creamy and lighter mixture. This is the secret to a fluffy cake!
Meanwhile, in another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for obtaining an airy sponge cake.
Once you have finished with the yolks, gradually add the flour mixed with baking powder to the yolk mixture. Mix with a spatula or wooden spoon, folding from top to bottom to avoid losing air. After incorporating all the flour, add half of the beaten egg whites and mix gently. Then, repeat the process with the other half of the egg whites.
Grease a cake pan with butter and dust it with flour, then pour in the sponge mixture. Level it with a spoon and place the pan in a preheated oven at 180 degrees Celsius. Bake the sponge for 30-35 minutes or until it passes the toothpick test. Let it cool in the pan before cutting it horizontally in half.
Step 2: Preparing the vanilla cream
Meanwhile, prepare the vanilla cream according to the instructions on the packet. Mix the cream packet with the cold milk and the 4 tablespoons of sugar, beating well until you obtain a smooth cream. This cream will add a layer of richness to the cake and will perfectly complement the pineapple flavor.
Step 3: Assembling the cake
Open the can of pineapple and reserve the syrup to soak the layers. Place the first layer on a serving platter. Soak it with some of the pineapple syrup, then add 1/2 of the vanilla cream. Place a layer of ladyfingers, followed by diced pineapple from the compote. Add a layer of whipped cream followed by the other half of the vanilla cream (reserve 2 tablespoons for decoration). Then place the second layer on top.
Step 4: Preparing the jelly and decorating the cake
Prepare the red jelly according to the instructions on the packet, using the remaining pineapple juice. Let it cool slightly, then carefully pour it over the cake, ensuring it spreads evenly.
To give the cake an elegant touch, spread the sides with the 2 tablespoons of vanilla cream and stick ladyfingers around the edge. Decorate the cake with fresh fruits, such as slices of orange and clementine, for an extra splash of color and flavor.
Step 5: Cooling and serving
Let the cake chill for at least 2 hours to allow the flavors to meld. When serving, add a dollop of whipped cream on each slice for an extra touch of flavor.
Useful Tips and Variations
- You can replace the pineapple with other fruits, such as peaches or apricots, to create a different version of this cake.
- Add a bit of shredded coconut to the cream for an extra tropical flavor.
- If you want a more sophisticated cake, you can add a layer of chocolate on top before adding the jelly.
- The cake pairs perfectly with a cold lemonade or fruit tea, which will complement the tropical flavor of the cake.
Nutritional Benefits
Pineapple is rich in vitamin C, which helps strengthen the immune system, and the vanilla cream adds a delicious and creamy taste. Using fresh, quality ingredients, this cake can be a healthier choice compared to other desserts, and the ladyfingers add a crunchy texture that contrasts perfectly with the fluffy sponge.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, you can try whole wheat or gluten-free flour, but the texture will be different.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or the sponge, or you can use a pineapple compote without added sugar.
3. What other fruits can I use instead of pineapple?
Berries, kiwi, or bananas are delicious alternatives.
4. How long can the cake be stored?
The cake keeps well in the refrigerator for 3-4 days, but it is best enjoyed fresh.
I hope you enjoy this recipe for vanilla cream and pineapple cake. Whether you make it for yourself or for loved ones, this cake will surely be a hit and will bring a touch of joy to any occasion. Enjoy!
Ingredients: 5 eggs, 6 tablespoons flour, 6 tablespoons sugar, 2 tablespoons water, 1 packet baking powder, 1 can pineapple compote, 1 packet vanilla cream Dr Oetker, 250 ml cold milk, 4 tablespoons sugar, 300 g ladyfingers, 300 g whipped cream, 1 packet red jelly cake mix, 1/2 orange, 1 clementine
