To prepare a delicious pineapple cake, we start by beating the eggs with sugar and vanilla paste. Using a mixer, we mix the ingredients until we achieve a white and fluffy foam, which will give the cake an airy and slightly moist texture. It is essential that this step is done correctly, as the egg foam will be the base of our cake.
Next, we prepare the cake pan. We choose one with a removable bottom, which we generously grease with butter to prevent the cake from sticking. On the bottom of the pan, we place a circle of parchment paper, which we also grease with butter on both sides. The parchment paper will help the cake release more easily after baking. We place the pineapple slices in syrup at the bottom of the pan, so that they form an even and attractive layer.
While we are preparing the cake, we preheat the oven to 180 degrees Celsius. This step is important to ensure even baking. Meanwhile, in a separate bowl, we mix the flour with the baking powder. This will help the cake rise and become fluffy. Gradually, we incorporate the flour mixture into the egg foam, being careful to mix gently, so as not to lose the air in the composition.
Once we have obtained a homogeneous mixture, we pour half of it over the pineapple slices in the pan. The remaining pineapple slices, which were kept in syrup, are chopped finely and added to the egg mixture, mixing gently. We then pour the other half of the mixture into the pan, covering everything evenly.
We place the pan in the oven and let the cake bake for about 40 minutes. It is important to check the cake with a toothpick to ensure it is baked inside. Once it is ready, we turn it onto a rack to cool.
While the cake cools, we take care of the remaining syrup from the pineapple. In a saucepan, we add 3 heaping tablespoons of sugar and a drop of vanilla, letting it simmer on low heat. We stir constantly until a thick syrup forms, which will glaze the cake.
When the cake is just slightly cooled, we cover the pineapple slices with the prepared syrup. If desired, we can leave the cake as is or glaze it with whipped cream for a refined look.
We serve the cake cold, enjoying the sweet and juicy flavors of the pineapple. Enjoy your meal!
Next, we prepare the cake pan. We choose one with a removable bottom, which we generously grease with butter to prevent the cake from sticking. On the bottom of the pan, we place a circle of parchment paper, which we also grease with butter on both sides. The parchment paper will help the cake release more easily after baking. We place the pineapple slices in syrup at the bottom of the pan, so that they form an even and attractive layer.
While we are preparing the cake, we preheat the oven to 180 degrees Celsius. This step is important to ensure even baking. Meanwhile, in a separate bowl, we mix the flour with the baking powder. This will help the cake rise and become fluffy. Gradually, we incorporate the flour mixture into the egg foam, being careful to mix gently, so as not to lose the air in the composition.
Once we have obtained a homogeneous mixture, we pour half of it over the pineapple slices in the pan. The remaining pineapple slices, which were kept in syrup, are chopped finely and added to the egg mixture, mixing gently. We then pour the other half of the mixture into the pan, covering everything evenly.
We place the pan in the oven and let the cake bake for about 40 minutes. It is important to check the cake with a toothpick to ensure it is baked inside. Once it is ready, we turn it onto a rack to cool.
While the cake cools, we take care of the remaining syrup from the pineapple. In a saucepan, we add 3 heaping tablespoons of sugar and a drop of vanilla, letting it simmer on low heat. We stir constantly until a thick syrup forms, which will glaze the cake.
When the cake is just slightly cooled, we cover the pineapple slices with the prepared syrup. If desired, we can leave the cake as is or glaze it with whipped cream for a refined look.
We serve the cake cold, enjoying the sweet and juicy flavors of the pineapple. Enjoy your meal!
Ingredients
1 can of pineapple compote (800g) 180 g of flour 160 g of sugar 40 g of butter 4 eggs vanilla extract 7 g of baking powder ~90 g of sugar (3 heaping tablespoons) whipped cream from 300 ml of sour cream + 1 vanilla sugar, 1 whipped cream stabilizer