Cake with whipped cream and pineapple

Name: Cake with whipped cream and pineapple - Marioara N.
Ingredients: 8 eggs; 8 tablespoons of flour; 4 tablespoons of sunflower oil; 8 tablespoons of sugar; baking powder; grated peel of one orange; whipped cream; and a can of pineapple compote; 20 grams of powdered sugar.

Dessert - Cake with whipped cream and pineapple by Marioara N. - Recipia

I have made this cake with whipped cream and pineapple many times when I need something quick for a holiday or an anniversary. It’s simple, with no complicated techniques. The base is made from eggs, sugar, and flour, like most homemade cakes. The whipped cream and pineapple compote give the cake freshness, while the orange zest adds a subtle flavor, slightly different from classic fruit cakes. I always test cutting the base into three layers so I can add more pineapple and whipped cream between the layers. Quick Info Total time: about 2 hours (including cooling and assembly) Preparation time: 30 minutes Baking time: 20 minutes Servings: 10-12 slices Difficulty: easy Recipe type: occasion cake, suitable for birthdays or family gatherings Ingredients 8 eggs 8 tablespoons flour 8 tablespoons sugar 4 tablespoons sunflower oil 1 packet baking powder zest of one orange 1 can pineapple compote (you will also use the syrup) whipped cream (enough to cover and fill the cake, about 500 ml, depending on preferences) 20 g powdered sugar a little chocolate for decoration (optional) Preparation method 1. The base is made from separated eggs. Beat the egg whites until stiff, then gradually add the sugar while continuing to mix. 2. Gently fold in the sifted flour, orange zest, and baking powder into the egg whites. 3. Mix the egg yolks well with the oil, then gradually pour them into the egg white mixture, carefully mixing to avoid losing air from the foam. 4. Prepare a round baking pan with parchment paper. Lightly grease the edges with oil. 5. Pour the batter into the pan and bake in a preheated oven at 180°C for about 20 minutes. The base should remain light in color, without burning. Test with a toothpick. 6. Remove the base and let it cool completely, then carefully cut it into 3 equal layers. 7. While the base is cooling, whip the cold cream with the powdered sugar until firm. 8. Cut the pineapple from the compote into small pieces. Keep the syrup for soaking. 9. On the first layer of the base, spread the pineapple syrup evenly, without soaking it too much. Sprinkle pieces of pineapple and then a layer of whipped cream. 10. Repeat the steps for the second and third layers. Assemble by alternating base, syrup, pineapple, and whipped cream. 11. Cover the cake with whipped cream on top and around the edges. Decorate with the remaining pineapple and, if desired, with grated chocolate. 12. Refrigerate the cake for at least an hour before serving, to allow the creams to set and make it easier to cut. Why I make the recipe often It’s prepared quite quickly for a layered cake. The ingredients are readily available, requiring no special equipment or complicated techniques. You can easily adapt it according to the season or preferences. It stays fresh, and the combination of soft base with whipped cream and fruit is suitable for many occasions. Tips and variations Tips When whipping the cream, use it as cold as possible; otherwise, it may curdle. The base must be completely cooled before cutting to avoid breaking. If you have time, assemble the cake the night before; the layers soak better from the syrup. Substitutions Pineapple can be replaced with peaches or other canned fruits if you prefer. The orange zest can be omitted if you don’t like the flavor, but it does add something special. Instead of liquid cream, you can also use plant-based cream if you’re interested in longer preservation or if it’s too hot. Variations For a richer cake, you can add a thin layer of jam between the layers, over the syrup. The whipped cream can be combined with mascarpone or yogurt for a lighter taste. Serving ideas It cuts best with a long knife dipped in hot water. It’s suitable for coffee or any festive meal as a fresh dessert. You can add almond flakes or other fruits on top for decoration. Frequently asked questions Can the base be made a day in advance? Yes, the base can be made a day in advance. Let it cool, wrap it in foil, and assemble it the next day. If I don’t have pineapple compote, can I use fresh pineapple? Yes, but without syrup, the fresh pineapple will not soak the base. You can make a quick syrup from water, sugar, and a little lemon juice. How long does the cake last in the fridge? It lasts for 2-3 days, but it’s best in the first two days when the base is still fluffy and the cream is fresh. Can I use plant-based cream instead of natural cream? Yes, if you need heat resistance or longer storage, plant-based cream is more stable. What can I use for decoration if I don’t have chocolate? You can sprinkle chopped nuts, coconut flakes, or just additional slices of pineapple. Nutritional values Estimate for one slice (from 12): approximately 220-250 kcal Protein: 5-6 g Fat: 10-13 g Carbohydrates: 30-35 g Values vary depending on how much cream and syrup you use. It’s a moderately calorie dessert, with more carbohydrates from the base and fruits. The cream and eggs provide proteins and fats. Storage and reheating The cake should be stored in the fridge, covered. It’s best consumed within 2-3 days. It should not be reheated; it is served cold. If it sits too long, the cream may weep, and the base may become too soft. It’s a cake to be served fresh; it does not freeze well.

Cake with whipped cream and pineapple

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