To prepare a delicious and fragrant dessert, we start by melting 100 grams of butter over low heat, making sure not to let it boil, but just to become liquid. Once melted, we let the butter cool slightly while we prepare the other ingredients. In a separate bowl, we will beat the egg whites of two eggs with 150 grams of sugar, using a mixer on high speed, until we obtain a firm and glossy foam that forms peaks when we lift the mixer blades. This is an essential step to ensure a fluffy texture of the cake.
In another bowl, we will mix the egg yolks with a pinch of salt and a teaspoon of baking powder. After mixing well, we gradually add 120 grams of flour, mixing gently to avoid lumps. When the yolk mixture is smooth, we add the melted butter, being careful not to be too hot, so as not to coagulate the eggs. Then, we integrate this mixture with the beaten egg whites, using a spatula and mixing with gentle up-and-down movements to keep the air in the egg whites.
After obtaining a smooth batter, we prepare the baking pan. We grease a pan with oil, making sure it is well covered to prevent sticking. We pour the batter into the pan, leveling it evenly. On top, we add 200 grams of pineapple chunks, which have been drained and possibly cut into smaller cubes for even distribution in the cake. These fruits will add a touch of freshness and a wonderful tropical flavor.
Now we head to the oven. We preheat the oven to 180 degrees Celsius and bake the cake for 20-25 minutes. It is important to check the cake from time to time; it will be ready when the top turns golden, and if we insert a toothpick in the center, it will come out clean, without sticky batter. After the cake is baked, we take it out of the oven and let it cool slightly in the pan.
For a flavorful finish, we dust the cake with vanilla sugar, giving it an attractive appearance and a note of vanilla that perfectly complements the pineapple flavor. It can be served warm or cold, cut into cubes, and is ideal alongside a scoop of ice cream or a serving of whipped cream. This pineapple cake is not only easy to make but also a true treat for the taste buds!
In another bowl, we will mix the egg yolks with a pinch of salt and a teaspoon of baking powder. After mixing well, we gradually add 120 grams of flour, mixing gently to avoid lumps. When the yolk mixture is smooth, we add the melted butter, being careful not to be too hot, so as not to coagulate the eggs. Then, we integrate this mixture with the beaten egg whites, using a spatula and mixing with gentle up-and-down movements to keep the air in the egg whites.
After obtaining a smooth batter, we prepare the baking pan. We grease a pan with oil, making sure it is well covered to prevent sticking. We pour the batter into the pan, leveling it evenly. On top, we add 200 grams of pineapple chunks, which have been drained and possibly cut into smaller cubes for even distribution in the cake. These fruits will add a touch of freshness and a wonderful tropical flavor.
Now we head to the oven. We preheat the oven to 180 degrees Celsius and bake the cake for 20-25 minutes. It is important to check the cake from time to time; it will be ready when the top turns golden, and if we insert a toothpick in the center, it will come out clean, without sticky batter. After the cake is baked, we take it out of the oven and let it cool slightly in the pan.
For a flavorful finish, we dust the cake with vanilla sugar, giving it an attractive appearance and a note of vanilla that perfectly complements the pineapple flavor. It can be served warm or cold, cut into cubes, and is ideal alongside a scoop of ice cream or a serving of whipped cream. This pineapple cake is not only easy to make but also a true treat for the taste buds!
Ingredients
6 eggs, 1 can of pineapple compote, 300 g of butter or margarine, 300 g of flour, 300 g of sugar, 2 teaspoons of baking powder, vanilla