Not long ago I received a gift from SunFood Fruits and Vegetables at home, along with a picnic invitation, a contest that is in full swing. So far I have not been able to accept the invitation, especially since the weather was not favorable, but I could not resist the temptation to make a pineapple cake. An easy cake (both to make and to eat 😉) and delicious (considering that in a few hours it was already a memory 😉)
pineapple cake with glaze
- For the countertop:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons breadcrumbs
- 2 tablespoons oil
- 1 tablespoon flour
- 2 tablespoons cocoa
- esenta de rom
- For the cream:
- 150 g Almette cream cheese
- 200 ml whipped cream
- 100 g sugar
- vanilla essence
- For the glaze:
- 50 g dark chocolate
- ~ 50 ml milk
- esenta de rom
- 1 pineapple compote (put as you see fit)
How to prepare Pineapple Cake:
Separate the egg whites from the yolks and beat them hard with a pinch of salt. Add the sugar and continue mixing well, until the composition becomes firm and shiny. Incorporate the yolks that I mixed with the oil and rum essence. At the end, mixing lightly with a spatula, incorporate the breadcrumbs mixed with flour and cocoa.
Put the composition in a form well greased with butter and sprinkled with flour and bake in the oven over medium heat for about 30 minutes. Or until the toothpick test passes.Remove to a grill and leave to cool.
- I baked in a small wavy shape, if you do not have you can bake in a round shape of about 20 cm in diameter
We put the pineapple from the compote in a strainer and let it drain well from the juice. After it has drained, cut it into cubes.
We put the Almette cheese cream, the sugar and the vanilla essence in a bowl and mix them well enough to homogenize.
Separately mix the cream for the whipped cream until it becomes fluffy. It is not necessary to be stiff, just to be fluffy. Mix the 2 compositions and mix well until you get a firm cream. In the cream, incorporate the pineapple pieces, mixing lightly with a spatula.
The cooled top is cut into three slices. Each slice is syruped with the juice from the compote. Distribute the cream between the three worktops.
For the icing, melt the chocolate on a steam bath, then add milk little by little until the chocolate reaches the desired consistency. Allow to cool then place over the cake.
The cake is left to cool for at least an hour, after which it is portioned.
Good appetite! 😉