Lemon cream cake with pieces of pineapple

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

Dessert - Lemon cream cake with pieces of pineapple by Roberta B. - Recipia

Lemon Cream Cake with Pineapple Chunks This lemon cream cake with pineapple chunks is a perfect choice for warm summer days or any special occasion. Combining the sweetness of pineapple with the fresh acidity of lemon, this dessert brings a burst of flavor and freshness to any meal. Here’s how you can prepare this delicacy step by step, with all the tips and tricks needed to achieve a perfect result. Preparation time: 30 minutes Baking time: 12 minutes Cooling time: 4 hours Number of servings: 12 Ingredients For the base: - 3 eggs - 3 tablespoons milk - 3 tablespoons sugar - 1 tablespoon and 1/2 cocoa - 5-6 tablespoons flour - 1 teaspoon baking powder - A pinch of salt - 2 teaspoons vanilla essence For the 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 - Pineapple chunks from compote (or fresh) - Mint leaves for decoration - Filled biscuits for decoration A Touch of History Cream cakes have been appreciated for centuries, served on special occasions and holidays. This lemon and pineapple variant blends tradition with the freshness of tropical fruits, bringing a modern and refreshing air. Lemon is often associated with cleansing the palate, while pineapple adds a note of sweetness that perfectly balances the acidity of the citrus. Preparation Step 1: Preparing the base 1. Start by preheating the oven to 180°C. Line a 22/26 cm baking tray with parchment paper, ensuring it fits perfectly to avoid sticking. 2. In a large bowl, mix the egg yolks with the sugar until they become a light and fluffy foam. This step is essential to incorporate air and achieve a fluffy base. 3. Add the milk and vanilla essence, mixing gently. 4. In another bowl, combine the flour, cocoa, baking powder, and salt. Sift the dry ingredients to avoid lumps. 5. Gradually fold the dry ingredients into the egg yolk mixture, mixing with a spatula using gentle bottom-to-top movements. 6. In another bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Carefully fold them into the egg yolk mixture, continuing to mix gently. 7. Pour the mixture into the prepared tray and bake for 10-12 minutes or until the base is firm to the touch and passes the toothpick test. Let it cool completely. Step 2: Preparing the cream 1. In another bowl, beat the egg yolks with the sugar until creamy. Add a little milk and mix well. 2. Incorporate the cornstarch and seeds from the vanilla pod, mixing until completely dissolved. 3. Add the remaining milk and mix again. 4. Pour the mixture into a heavy-bottomed saucepan and place it over low heat, stirring continuously. It’s important not to let it boil, as the cream can curdle. Continue stirring until the cream thickens like pudding. 5. Once thickened, remove the cream from the heat and cover it with plastic wrap, allowing it to cool. 6. When the cream is warm, add the soft butter and mix gently until incorporated. Finally, add the lemon zest and juice, mixing again. Step 3: Assembling the cake 1. Remove the cooled base from the parchment paper and place it upside down on a serving platter. 2. Pour the cream over the base, leveling it with a spatula. 3. Refrigerate the cake for 3-4 hours, allowing the cream to set and the flavors to meld. Step 4: Decorating 1. Once cooled, remove the cake from the refrigerator and cut it into portions. 2. Decorate each portion with pineapple chunks, mint leaves, and a filled biscuit for added texture and flavor. Serving Suggestions The lemon and pineapple cream cake is delicious served alongside a cup of green tea or a glass of cold lemonade. It brings a perfect contrast between the sweetness of the dessert and the acidity of the drink. Calories and Nutritional Benefits Each serving of cake contains approximately 250-300 calories, making it a fairly balanced choice compared to other desserts. Lemon provides a boost of vitamin C, while pineapple is rich in digestive enzymes, making this cake not only a tasty choice but also beneficial for health. Frequently Asked Questions 1. Can I use other fruits instead of pineapple? Absolutely! Mango, strawberries, or peaches are excellent alternatives that add different flavors. 2. What if I don’t have cornstarch? You can replace cornstarch with flour, although the texture of the cream may be slightly different. 3. How can I store the cake? The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap. Possible Variations To add a personal touch, you can experiment with various flavors. Instead of vanilla essence, you can use almond or orange essence for a different taste. You can also add chopped nuts or coconut flakes to the lemon cream for an interesting texture. In conclusion, the lemon cream cake with pineapple chunks is an excellent choice for any occasion. With a refined taste and elegant presentation, it will surely impress anyone who savors it. So put on your apron, wear a smile, and unleash your creativity in the kitchen! Enjoy!

Category: Dessert Author: Roberta B. Views: 1557 Date: 26.09.2024

Facebook Pinterest

Categories