Pineapple cake with whipped cream, coconut, and strawberries

Name: Pineapple cake with whipped cream, coconut, and strawberries
Ingredients: Base: 6 eggs; 180 g sugar; 1 packet of vanilla sugar; 100 g flour; 100 g cornstarch; 4 tablespoons cocoa powder; 2 teaspoons baking powder. Cream: 500 g mascarpone; 200 g sour cream; juice of 1 lemon; 250 g powdered sugar with vanilla flavor; 15 g granulated gelatin (1 and a half packets); 200 ml liquid cream; 1 can of pineapple (850 g). Decoration: 200 ml liquid cream; 50 g coconut; coconut candies; fresh pineapple/strawberries/coconut flakes.

Dessert - Pineapple cake with whipped cream, coconut, and strawberries by Romanita I. - Recipia

Pineapple Cake with Whipped Cream, Coconut, and Strawberries – A Tropical Delight Who doesn't love a dessert that combines the fresh taste of pineapple with the creamy texture of mascarpone and the enticing aroma of coconut? The pineapple cake with whipped cream, coconut, and strawberries is a perfect choice for any occasion, from birthdays to festive meals, and it can quickly become a household favorite. Plus, it's an easy-to-make dessert that is sure to impress everyone. Let’s embark on the adventure of making this tropical delicacy! Preparation Time: 30 minutes Baking Time: 25 minutes Cooling Time: 4 hours Total: 4 hours and 55 minutes Servings: 12 Ingredients For the cake: - 6 eggs - 180 g sugar - 1 packet vanilla sugar - 100 g flour - 100 g cornstarch - 4 tablespoons cocoa powder - 2 teaspoons baking powder For the cream: - 500 g mascarpone - 200 g heavy cream - Juice of 1 lemon - 250 g powdered sugar with vanilla flavor - 15 g granulated gelatin (approximately 1 and a half packets) - 200 ml liquid cream - 1 can of pineapple (850 g) For decoration: - 200 ml liquid cream - 50 g coconut - Coconut candies - Fresh pineapple/strawberries/coconut flakes The Story of Pineapple Cake The pineapple cake with whipped cream, coconut, and strawberries has its roots in the culinary traditions of tropical desserts, where fresh fruits are often combined with rich creams and crunchy textures. This recipe is a modern reinterpretation of these combinations, offering a perfect balance between the sweetness of the fruits and the creaminess of mascarpone cheese. It’s a dessert that captures the essence of summer, making it perfect for both a warm day and a special celebration. Preparing the Cake 1. Preparing the batter: Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form. 2. Adding the sugar: While continuing to beat, gradually add the sugar and vanilla sugar. Keep mixing until the sugar is completely dissolved and the egg whites become shiny. 3. Incorporating the yolks: Add the yolks one at a time, mixing well after each addition. 4. Dry ingredients: In another bowl, combine the flour, cornstarch, cocoa powder, and baking powder. Sift the mixture to avoid lumps and gradually add it to the egg mixture, gently folding with a spatula to avoid developing gluten. 5. Baking: Pour the batter into a greased and floured rectangular baking pan (34x38 cm). Bake in the preheated oven for 25 minutes. Check if it’s done by inserting a toothpick: if it comes out clean, the cake is ready. 6. Cooling and cutting: Allow the cake to cool completely on a wire rack, then cut it into three equal parts. Preparing the Cream 1. Hydrating the gelatin: Start by hydrating the gelatin in 100 ml of pineapple juice (from the can) for 10 minutes, then melt it over low heat, being careful not to boil it, as it will lose its properties. 2. Mascarpone cream: In a bowl, mix the mascarpone with the heavy cream and powdered sugar until you obtain a creamy mixture. Add the lemon juice and mix again. 3. Incorporating the gelatin: After the gelatin has melted, let it cool slightly, then carefully incorporate it into the mascarpone cream. 4. Adding the pineapple: Cut the pineapple into small pieces and fold it into the whipped cream. Mix gently to avoid losing air from the cream. 5. Finalizing the cream: Combine the mascarpone cream with the whipped cream and pineapple mixture, gently mixing to maintain the fluffy texture. Assembling the Cake 1. Preparing the mold: Take a loaf pan (15x31 cm) and sprinkle it with a little cold water, then line it with plastic wrap. 2. Cake layer: Place the first layer of cocoa cake, soaked with pineapple juice, at the bottom of the mold. 3. Adding the cream: Pour half of the mascarpone cream over the first layer. Continue with another layer of cocoa cake, again soaked, and then add the remaining cream. 4. Final layer: Place the last layer of cocoa cake, also soaked. Cover the cake with plastic wrap and let it chill in the refrigerator for at least 4 hours (overnight is ideal). Decorating the Cake 1. Preparing the coconut flakes: In a pan, toast the coconut flakes over low heat, stirring constantly to avoid burning. 2. Decorating with whipped cream: Whip 200 ml of liquid cream until stiff peaks form. Remove the cake from the refrigerator, turn it out onto a serving platter, and cover it with the whipped cream. 3. Adding decorations: Sprinkle the toasted coconut flakes on top and decorate with coconut candies and pieces of fresh pineapple or strawberries. Chef’s Tip For an extra flavor boost, you can add a few drops of coconut essence to the mascarpone cream. You can also substitute the pineapple with other tropical fruits, such as mango or kiwi, to experiment with different flavors. Serve the cake with a glass of pineapple juice or a refreshing cocktail to complete the tropical experience. Nutritional Information This recipe for pineapple cake with whipped cream, coconut, and strawberries offers a delicious combination of protein from the eggs and mascarpone, as well as vitamins and minerals from the fruits. Each serving contains approximately 350-400 calories, depending on the ingredients used and portion size. It’s a dessert that, while indulgent, can be enjoyed in moderation as part of a balanced diet. Frequently Asked Questions 1. Can I use fresh pineapple instead of canned? Yes, fresh pineapple will add a more intense flavor and a crunchy texture. Make sure to cut it into small pieces and soak it well. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or opt for a less sweet sugar, such as cane sugar. 3. Is it possible to make the cake without gelatin? Yes, you can omit the gelatin, but the cream will not have the same firm consistency. The cake will be less stable, so make sure to keep it well in the refrigerator. This pineapple cake with whipped cream, coconut, and strawberries is not just a treat for the taste buds, but also a wonderful way to bring a touch of summer to your plate. Try it and enjoy every moment of making and serving it!

Category: Dessert Author: Romanita I. Views: 1 Date: 21.10.2024

Facebook Pinterest

Dessert - Pineapple cake with whipped cream, coconut, and strawberries by Romanita I. - Recipia 1

Categories