Recipe: Pineapple Delight Cake step by step with pictures | Handy.Recipes

Pineapple Delight Cake

Cooked Pineapple Delight Cake

Time to cook: 120 minutes

Total Servings: 10

Nutritional Value

There was half a sour pineapple left over, so I decided to make a pie out of it. This is the first recipe I've ever come up with, and, most importantly, it turned out really, really delicious! Just imagine: a moderately sweet shortbread base, a caramel layer, and a creamy pineapple mousse with almonds on top. The cake is especially delicious when chilled on the second day.

Author of the recipe

Ingredients for pie "pineapple delight":

  • Pineapple (fresh or 200g mashed pineapple) - 300 g
  • Butter (150g in batter, 40g in caramel) - 190 g
  • Wheat flour / Flour - 310 g
  • Chicken egg (yolks - for dough, whites - for mousse) - 2 units
  • Rum (I have whisky) - 30 ml
  • Sugar (50g in batter + 80g in mousse + 100g in caramel) - 230 g
  • Sour cream (at least 20% fat) - 200 ml
  • Cream (I have 33% fat, but nonfat can be used) - 100 g
  • Lemon juice - 1 teaspoon
  • Potato starch (any starch is fine) - 2 tablespoon

How to cook cake "pineapple delight" step by step with photos

Knead the flour with chunks of cold butter (150g) into crumbs, adding 50g of granulated sugar. Then add the egg yolks and 30 ml of rum (I have whiskey), stirring with a spoon, gather the dough into a lump. Wrap it in clingfilm and chill for an hour.

In the meantime, chop the pineapple into small pieces and bake it in foil for 40 minutes at 180 C. Crush it with a blender to a pulp.

Take our dough out of the fridge. Roll out the circle about half a centimeter thick (don't make the cake too thick, thinner is better, and follow the size of your baking pan). Place the dough on the baking tray and spread it out evenly around the rim with your hands. The excess dough can be removed. Leave the dough in the baking tray again in the refrigerator for 15 minutes.

Then put the pastry in the oven, piercing it with a fork in several places for 15 minutes. at 190 C.

The 15 minutes. is just enough time to make the fudge. Melt 100 grams of sugar in 40 grams of butter over a low heat, simmer for a while, stirring all the time. Add 100 ml of cream and simmer for 10 minutes over a high heat, stirring all the time. The liquid should thicken and caramelize.

The shortbread base has just arrived. Spread out the caramel on the bottom. Let it cool, and meanwhile we will prepare a creamy and pineapple filling.

For this purpose whip 200 ml of sour cream with 50 g of sugar and add mashed pineapple. Separately whisk the whites of 2 eggs with 30g of sugar and a teaspoon of lemon juice, add them carefully to the mixture. Add 2 tablespoons of starch. Stir gently..

...and pour it over the caramel. My stuffing was exactly on the rim. We send it to the oven for 45-50 minutes at 180С for the first 10 minutes. Next, turn down the heat to 160C and continue baking until done (just then I remembered about the almonds, and sprinkled the pie with them :)).

When ready, put the cake out to cool and cover it. You should preferably try it on the second day - during this time the pie will infuse, and the sandy base will get damp.

Nutritional Value:

Whole Dish:
343409.1 Calories
4656.3 g
33128.1 g
5822 g
Per Serving:
34340.9 Calories
465.6 g
3312.8 g
582.2 g
206.9 Calories
2.8 g
20 g
3.5 g

Flour, Wheat Flour, Pineapple, Lemon Juice, Sugar, Buttermilk, Sweet, Eggs, Sourcream, Creamy, Potato starch, Cream, Baking, Caramel, Rum, Pastry, Tarts

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