For today, I propose a cake with vanilla and pineapple cream, a cake so simple, but still so delicious, that you can hardly stop eating just a piece. And that's what a great chocolate lover will tell you. I mean me! :))
- For the countertop:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 4 tablespoons flour
- 1 teaspoon candied lemon peel
- For vanilla cream:
- 100 g sugar
- 2 tablespoons starch
- 350 ml milk
- 100 g butter
- vanilla essence
- 1 pineapple compote
- For decoration:
- 200 ml whipped cream
- 1 tablespoon powdered sugar
- 1 vanilla sugar
- 1 tablespoon sour cream 25% fat
Preparation Cake with vanilla cream and pineapple:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a thick and shiny foam.
Add the yolks rubbed with oil and lemon peel, as for mayonnaise. Mix well by mixing lightly. At the end we incorporate the flour mixed with the baking powder, mixing lightly with a spatula with movements from bottom to top.
Pour the composition into a tray (20/30 cm) lined with baking paper and bake for about 30 minutes, until the top is lightly browned on top. Remove to a grill and leave to cool.
We put the pineapple in a strainer and let it drain well. We do not throw the juice, we keep it to syrup the top.
Mix the starch and sugar. Pour the milk slowly and mix continuously, so as not to form lumps. Put the pot on low heat and without boiling, boil the composition over low heat until it thickens. Set aside and incorporate the butter (left at room temperature). Homogenize and leave to cool.
In the cooled pudding, incorporate the diced pineapple.
Cream the whipped cream until it starts to take on consistency. Add powdered sugar and vanilla sugar and mix until fluffy. Add sour cream and mix.
Put the top in the tray lined with food foil. We syrup it and pour the vanilla cream. Refrigerate until the cream hardens.
The cake with vanilla cream and pineapple is cut into suitable pieces and garnished with whipped cream.
Good appetite! 😉