Autumn cake with cookies and pineapple jelly

Name: Autumn cake with cookies and pineapple jelly - Vera F.
Ingredients: (approximately 20 cm in diameter): 200 g crushed biscuits; 200 g roasted and crushed walnuts; 100 g margarine or melted butter. Cream 1: Minced pineapple and drained juice from a small can; 100 ml liquid cream; 1 packet of gelatin (10 g). Cream 2: 200 ml liquid cream; 5 tablespoons of chestnut puree; 1 packet of gelatin (10 g). Jelly: syrup left from the compote; 1 packet of jelly for cake decoration: a bar of chocolate.

Dessert - Autumn cake with cookies and pineapple jelly by Vera F. - Recipia

Autumn Cake with Cookies and Pineapple Jelly Welcome to the delightful world of cakes! Today, I invite you to discover a charming recipe for an autumn cake with cookies and pineapple jelly. This cake is not just a dessert, but a true culinary experience that brings together delightful textures and flavors. Whether you enjoy it at a gathering with friends or family, this cake will bring smiles to everyone's faces. Preparation time: 30 minutes Baking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 10 Ingredients: For the base: - 200 g crushed cookies (choose plain or cocoa cookies for a more intense flavor) - 200 g toasted and crushed walnuts - 100 g melted margarine or butter For cream 1: - 100 g crushed pineapple (well drained; use canned pineapple for a sweeter taste) - 100 ml liquid cream - 1 packet of gelatin (10 g) For cream 2: - 200 ml liquid cream - 5 tablespoons chestnut puree (this adds a special note and creamy texture) - 1 packet of gelatin (10 g) For the jelly: - Remaining syrup from the canned fruit - 1 packet of cake jelly (preferably pineapple flavored or neutral) For decoration: - A bar of chocolate (for an elegant look and delicious taste) The story of the cake: This cookie and pineapple jelly cake is a recipe that combines tradition with innovation. The crunchy cookies, the fine pineapple cream, and the chestnut puree create a perfect contrast of textures and flavors, evoking memories of autumn and warm evenings spent with loved ones. It is an easy-to-make cake, ideal for those who want to impress without spending hours in the kitchen. Step by step: 1. Prepare the base: In a large bowl, mix the crushed cookies with the toasted walnuts and melted margarine or butter. This mixture will form the base of the cake. Use a spoon or spatula to combine the ingredients until you achieve a homogeneous composition. 2. Form the base: Pour the mixture into a detachable ring mold, about 20 cm in diameter. Evenly smooth the mixture, pressing it down with the back of a spoon to achieve a firm texture. Place the pieces of chocolate vertically, side by side, pressing gently into the base. 3. Prepare the first cream: In another bowl, whip 100 ml of liquid cream until it thickens. Then, add the well-drained crushed pineapple and the gelatin hydrated in 100 ml of cold water, which has been melted in a bain-marie. Incorporate the gelatin in a thin stream, stirring continuously to avoid lumps. 4. Add the cream over the base: Pour the pineapple cream over the cookie base. Gently shake the mold, tapping it on the table to eliminate air bubbles. Let it chill in the fridge for an hour to set. 5. Prepare the second cream: Whip 200 ml of liquid cream until it thickens. Add the chestnut puree and the melted gelatin (similarly to the first cream). Mix well to achieve a homogeneous composition. 6. Add the second cream: Pour this cream over the first and let it chill again for another hour. 7. Prepare the jelly: Dissolve the packet of cake jelly in the remaining syrup from the canned fruit, bringing it to a boil while stirring continuously. Once the jelly is ready, pour it hot over the cake. 8. Final cooling: Let the cake chill for another 30 minutes, then slice and decorate with grated or sliced chocolate for an elegant look. Useful tips: - Make sure to use well-drained pineapple to avoid a too-wet cream. - Gelatin is essential for achieving a firm consistency, so don't skip it! - The cake can be made a day in advance, as it will taste even better the next day when the flavors have melded. Calories and nutritional benefits: This cake has approximately 300 calories per serving, making it a decent choice for a dessert. Pineapple provides a supply of vitamins, especially vitamin C, while walnuts add healthy fats and proteins. Chestnut puree is rich in fiber, offering an extra nutritional boost. Frequently asked questions: - Can I use other fruits? Yes, you can experiment with peaches, mangoes, or kiwis, adapting the recipe according to your preferences. - How can I make the cake without gelatin? You can use agar-agar as a vegan alternative, following the instructions on the package. - What drinks pair well with this cake? A warm fruit tea or a semi-dry white wine will perfectly complement the sweet flavors of the cake. This autumn cake with cookies and pineapple jelly is not just a dessert, but a true celebration of tastes and aromas. Prepare it with love and enjoy each slice in pleasant company!

Category: Dessert Author: Vera F. Views: 1 Date: 05.10.2024

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