Lemon cream cake with pieces of pineapple

Name: Lemon cream cake with pieces of pineapple - Mirela I.
Ingredients: For the base: 3 eggs; 3 tablespoons milk; 3 tablespoons sugar; 1 and 1/2 tablespoons cocoa; 5; 6 tablespoons flour; 1 teaspoon baking powder; a pinch of salt; 2 teaspoons vanilla essence. Cream: 650 ml milk; 2 egg yolks; 4 tablespoons cornstarch; 5 tablespoons sugar; 80; 100 g butter (72% fat); 1 vanilla pod; grated zest of one lemon; 2 tablespoons lemon juice; pieces of canned pineapple; mint leaves for decoration; filled biscuits for decoration.

Desert - Lemon cream cake with pieces of pineapple by Mirela I. - Recipia

The Top: We start by preparing the top, the fundamental essence of our cake. In a large bowl, whisk the egg yolks with the sugar until doubled in volume and a deep yellow foam that reflects the energy and joy of the preparation. Gradually add the milk, vanilla essence, cocoa, baking powder and si sifted flour, mixing carefully to avoid lumps. It is important to ensure that the ingredients are well incorporated, giving a smooth homogeneous texture to the mixture. In another bowl, beat the egg whites with a pinch of salt until stiff and glossy. This stage is crucial, as the air incorporated into the egg whites will give our shortcakes a particular smoothness. Using a spatula, begin to fold the egg whites into the yolk mixture, using gentle up and down strokes to keep the batter aerated. Once we have a smooth mixture, line a 22/26 cm baking tray with baking paper, pour in the mixture and level it evenly. Preheat the oven to a medium temperature and when it is ready, put the tray in. Let the pastry bake for 10-12 minutes, checking it with a toothpick to make sure it's cooked through. Once the cake is done, remove it from the oven and cool on a wire rack. Cream: Now we turn our attention to making the cream, which will provide a delicious contrast to our countertop. In a bowl, rub the egg yolks with the sugar until they become a smooth, fluffy mass. We then add a little milk to thin the mixture, followed by the sifted starch and the seeds from the vanilla paste. Stir well, making sure the starch is completely dissolved to avoid lumps in the final cream. Continue by adding the rest of the milk, stirring constantly. Pour the mixture into a heavy-bottomed saucepan and place over a low heat. It is essential to stir continuously so that the cream does not stick to the bottom of the pan. When the cream starts to thicken, we stop and take it off the heat. Cover the pot with foil to prevent a crust from forming. Once the cream has cooled slightly, add the softened butter and mix gently until incorporated. Finally, add lemon zest and juice, which will add a fresh, vibrant flavor. To assemble: Remove the chilled pastry from the baking paper and turn it upside down onto a plate. Pour the custard over the top, leveling it with a spatula to get an even surface. Cover the cake with cling film and refrigerate for 3-4 hours to allow the flavors to combine and the custard to firm. Once the time is up, remove the cake from the fridge and cut into portions. Garnish each piece with a few slices of fresh pineapple, mint leaves and half a biscuit for an eye-catching garnish. Savour this delicacy and enjoy the tasty combination of flavors!