Tick-tock cake

Tic Tac Cake: A Delight with Pineapple and Vanilla Flavor

Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Servings: 12

The Tic Tac Cake is a recipe that combines the sweet flavor of pineapple with the fluffy texture of a muffin, giving you a truly special dessert. This cake can be a wonderful choice for birthdays, parties, or simply to treat your family to a homemade dessert.

A Touch of History

Although the Tic Tac Cake does not have a well-defined history, it is inspired by pastry traditions that combine fruits with light batters. This cake, with layers of cream and glaze, evokes childhood memories and moments spent with loved ones. It is a perfect recipe to bring a touch of joy to every day, turning an ordinary moment into an unforgettable one.

Necessary Ingredients

For the batter:
- 3 large eggs
- 1 cup of granulated sugar (approximately 150 g)
- 1 packet (125 g) of vanilla-flavored Activia yogurt or any preferred yogurt
- 1/2 cup of oil or melted margarine (but not hot)
- 3 cups of sifted flour (approximately 450 g)
- 1 packet of baking powder
- 1/2 vial of vanilla extract
- 12 canned pineapple rings

For the cream:
- 3 egg whites
- 150 ml of boiled and cooled milk
- 1 packet of gelatin from Dr. Oetker
- 50 g of sugar
- 2 tablespoons of flour
- 30 g of soft butter
- 1/2 vial of vanilla extract

For the glaze:
- 1 egg white
- 1 tablespoon of lemon juice
- 150 g of powdered sugar

Step by Step

1. Preparing the Batter
Start by preheating the oven to 180 degrees Celsius. In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture becomes frothy and triples in volume. This step is essential for achieving a fluffy texture.

2. Adding Wet Ingredients
Next, add the yogurt and mix for 2-3 minutes until well incorporated. Then, gradually pour in the oil in a thin stream while continuing to mix. This helps achieve a fine and moist batter.

3. Incorporating the Flour
Sift the flour together with the baking powder. Add the flour mixture to the batter in three parts, gently mixing with a wooden or plastic spoon after each addition. This will help maintain the air in the batter, which is essential for a fluffy cake.

4. Preparing the Pan
Grease a muffin tin with butter and dust it with flour, ensuring that the pan is well-prepared to prevent sticking. Fill each cavity with batter, but do not fill to the brim; leave about a third of the height free to allow the cake to rise.

5. Adding the Pineapple
Place a pineapple ring on top of each muffin. This will not only add flavor but also create an attractive appearance.

6. Baking
Place the tray in the preheated oven and bake for 5 minutes at 180 degrees Celsius. Then, reduce the temperature to 165 degrees Celsius and continue baking for another 30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.

7. Cooling
Once baked, let the cakes cool for a few minutes before removing them from the pan. Place them on a platter and allow them to cool completely.

8. Preparing the Cream
In another bowl, beat the egg whites until stiff peaks form. In a saucepan, mix the milk with the flour and cook in a double boiler until thickened. Let it reach room temperature, then incorporate the soft butter and vanilla extract.

9. Combining the Ingredients
Gradually add the milk mixture to the beaten egg whites, gently mixing. Before finishing, add the gelatin soaked in cold milk and melted in a double boiler. Mix vigorously to achieve a smooth cream.

10. Assembling the Cake
Slice the muffins horizontally in half. Place the bottom half back in the pan, cover with 2 tablespoons of cream, and refrigerate for 5 minutes. Then, place the other half of the cake on top and refrigerate until the cream sets well.

11. Preparing the Glaze
Beat the egg white with the lemon juice until frothy. Gradually add the powdered sugar, mixing continuously until you achieve a glaze with a consistency similar to whipped cream. Cover with plastic wrap and keep refrigerated until ready to use.

12. Decorating
Once the cake has set, carefully remove it from the mold. Using the glaze, draw the clock hands on each cake at 11:55, adding a personal and playful touch.

Practical Tips:

- Attention to Temperatures: Ensure that the butter and yogurt are at room temperature for a smooth texture.
- Gelatin: Quality gelatin will ensure a well-bound cream. Don’t forget to soak it in cold milk before using.
- Variations: You can experiment with other fruits, such as peaches or strawberries, instead of pineapple. Additionally, adding grated lemon zest to the batter will enhance the flavor.

Frequently Asked Questions:

- Can I use a different type of yogurt?
Yes, you can use any preferred yogurt, even a plain one. The taste will change slightly, but it will still be delicious.

- How can I make the cake less sweet?
You can reduce the sugar by about 20% without compromising the cake's texture.

- Can the cake be frozen?
Yes, after the cake has completely cooled, you can wrap it in plastic wrap and freeze it. We recommend not freezing the cream.

Recommended Pairings:

This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. A refreshing drink, such as fruit tea or a banana and pineapple smoothie, will perfectly complement the dessert.

The Tic Tac Cake is more than just a dessert; it is a culinary experience that brings loved ones together. Enjoy every bite and cherish the moments created around the table!

 Ingredients: 1 baking powder, one 125g pack of vanilla-flavored Activia yogurt or any yogurt you like, natural without fruits is also fine. 1/2 teaspoon of vanilla essence from Dr. Oetker, we use the yogurt cup as a measure. 1/2 cup of oil or melted margarine, but not hot. 3 cups of sifted flour. 3 eggs. 1 cup of granulated sugar. 1 can of pineapple rings, we need 12 rings. For the glaze: 1 tablespoon of lemon juice, 150g powdered sugar, 1 egg white. For the cream: 3 egg whites, 150ml of boiled and cooled milk, 1 packet of gelatin from Dr. Oetker, 50g sugar, 1/2 vial of vanilla essence, 2 tablespoons of flour, 30g butter.