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Pineapple cake

Pineapple cake


I beat the eggs with the sugar for 30 minutes until they triple in volume. I mixed the flour with the baking powder and the salt that I added over the egg foam in 3 batches, stirring with a whisk from top to bottom. In a 26 cm tray that I put baking paper on the bottom of the tray and greased the edges with butter.

I put the top in the oven for 40 minutes on the right heat. I let it cool in the oven with the door ajar and then I took it out where I left it until the next day so I could cut it better. I cut the top into 3 layers and started to prepare it.

I beat the whipped cream until it hardened quite well. I drained the pineapple in a sieve.

We start with the first layer of top over which we add the whipped cream and the pineapple pieces and so we continue until the last top, both the top and the edges we cover with whipped cream.

On the edges of the cake I covered it with whipped cream stars that I made with posh. I added flowers from the sugar paste on the cake and I used the marzipan paste that I colored with food coloring that I wrote on it HAPPY BIRTHDAY with a food pencil also made of sugar. I left it in the fridge until serving time!


Pineapple cake and carrot juice

The bottom of the baking tin is covered with baking paper. The oven preheats.

Whisk the egg whites in a bowl, using the electric mixer at high speed. In another bowl, rub the margarine foam or butter. Add the sugar and vanilla sugar little by little, until a well-bound mass is obtained. Incorporate each egg yolk and beat approx. half a minute. The essence is further incorporated. The hazelnuts are mixed with the baking powder, then incorporated, in two batches, in the composition, using the mixer at medium speed. At the end, add the egg whites. The obtained composition is poured into the baking tin and then leveled. Place in the oven in the lower third and bake. Then leave the baking tray on a kitchen grill to cool.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 25 minutes

The pineapple pieces are left in a sieve to drain, and the resulting juice is collected in a bowl. The pudding is prepared according to the preparation instructions on the sachet, with 2 tablespoons of sugar, and instead of milk, with 300 ml of pineapple juice and 200 ml of carrot juice. The gelatin is soaked in hot pudding, as indicated on the envelope, then left to cool, stirring occasionally.

The pineapple pieces are left in a sieve to drain, and the resulting juice is collected in a bowl. The pudding is prepared according to the preparation instructions on the sachet, with 2 tablespoons of sugar, and instead of milk, with 300 ml of pineapple juice and 200 ml of carrot juice. The gelatin is soaked in hot pudding, as indicated on the envelope, then left to cool, stirring occasionally.

Turn the top over, peel off the baking paper and cut once transversely. The bottom is placed on a cake plate and surrounded by a round baking ring. Approx. Three quarters of the amount of pineapple pieces are evenly distributed over the counter. The rest of the pineapple pieces are cut into small pieces. Whip the cream hard and incorporate it into the chilled pudding. Approx. two thirds of the cream is spread over the pineapple pieces on the counter and leveled. Cover the cream with the top half of the countertop. Spread the remaining pineapple pieces evenly on top and spread the rest of the cream over them. The cake is left for min. 5 hours in the refrigerator to harden the cream. It is best to leave it overnight.

Caramel decoration: Melt the sugar in a pan over medium heat. Add the butter and mix until a golden yellow caramel is formed. With the help of a spoon, on a baking paper, spread the caramel in approx. 10 small grids, which are left to harden.

Decoration: The edge of the baking tin comes off and is removed. Dr. Oetker's Cream of Sugar and Cream Hardener is whipped hard. One part of the cream is used to line the side of the cake, and the other is placed in a pocket with a straight hole of approx. 10 mm or in a plastic bag whose corner has been cut, to form small piles of cream on the cake. With a spatula of dough, apply the chopped pistachios on the side of the cake, and sprinkle the rest over the piles of cream. Before serving, place 8 grills of caramel on top of the cake. Two more are crushed and sprinkled over the cake.

From the ingredients for the biscuit, a dough is formed, which is carefully turned over in a tray lined with waxed paper. Bake for 15 minutes at 200 degrees C. Then, with the help of a clean and damp kitchen towel, which is placed directly over the tray, turn over, firmly on the "work surface". Carefully remove the baking paper and roll it carefully.

Make a cream from Mascarpone, sour cream, juice, sugar and gelatin, previously soaked and then "melted" for a few seconds in the microwave or bain-marie. Drain the pineapple slices well and cut the pieces. One bat 200 ml. whipped cream and mix with the pineapple pieces. The cream and pineapple composition is mixed with the Mascarpone composition.

Unroll the top and syrup with the canned pineapple juice. Distribute the entire composition on the unfolded countertop. Then, with a large, long knife, cut the cookie sheet, greased with cream, into 4 cm strips. width. Wrap the cookie slices on a cake plate, one after the other, in the shape of a snail, with cream on the inside.

Before finishing, the cake is left to cool for an hour, after which it is continued with its "beautification", ie with the "dressing" of the cake with the rest of the whipped cream (200 ml) beaten hard. The coconut flakes are browned a little in a fat-free pan and then sprinkled on the outside of the cake and slightly in the middle. Cut the fresh pineapple and garnish the cake with pineapple pieces and coconut pralines.

Drain the pineapple in a sieve.
Mix the egg whites with a pinch of salt until they harden, then gradually add the sugar, beating well after each tablespoon of sugar. Incorporate the yolks, then the flour mixed with the baking powder. Add food coloring according to your preferences and mix well. Put in a heat-resistant form and put in the preheated oven, at the right heat, until the top is baked. We do the test with the toothpick and we don't open the oven in the first 20 minutes (as I did and the countertop was left ().

Beat for a few moments mascarpone cream with powdered sugar.

Separately, beat the whipped cream with the whipped cream hardener, then incorporate the mascarpone cream and 3 tablespoons of pineapple compote juice and coloring and beat for a few more moments.

Beat the whipped cream with the whipped cream hardener and food coloring and decorate to taste.
Syrup the first top with compote juice, then grease with cream, put pineapple pieces on top and put the second top on top, pressing lightly with your hands.

Pineapple cake "a la Tiramisu" - elegance, taste, refinement!

Today the team Bucă presents you a special recipe for pineapple cake, fine cream and biscuits, reminiscent of the famous Italian dessert "Tiramisu".

Starting from the original recipe and using various combinations of ingredients, a lot of other cake recipes have been created to remind you of this wonderful Italian dessert. This is also the case with our dessert today. So, we warmly invite you to try this wonderful cake too!


-400 g canned pineapple

-400 g of sweet cream for cream (fat)

-2 teaspoons vanilla sugar

-200 g (approximately) of biscuits (Savoiardi biscuits)

Method of preparation

1. Soak the gelatin in 2 tablespoons of water and let it swell for 10 minutes.

2. Beat the cream with the mixer until it forms stiff peaks.

3. Heat the gelatin over low heat until completely dissolved. Be careful - don't boil it!

4. In a deep bowl, combine yogurt, sugar, vanilla, lemon zest and gelatin.

5. Drain the canned pineapple juice into a bowl.

6. Add the canned pineapple pieces to the above mixture, then add the cream.

7. Soak the biscuits one by one in the pineapple juice (for a few seconds) and then place them on a plate (or tray), forming the first layer of the cake.

8. Cover the biscuits with a layer of cream, then repeat the process (1 layer of biscuits + 1 layer of cream) until you finish the ingredients.

9. Cover the cake with cling film and refrigerate for 2 hours.

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