Spiral pineapple cake
Pineapple Spiral Cake - a quick and delicious dessert, perfect for any festive occasion
Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8
The pineapple spiral cake is a simple yet impressive recipe that combines the tropical flavor of pineapple with a smooth cream cheese and a crunchy biscuit base. It is a dessert that not only looks spectacular but is also easy to prepare, making it ideal for family or friend gatherings.
Ingredients:
For the base:
- 200 g biscuits (digestive or ladyfingers)
- 100 g melted butter
For the cream cheese:
- 400 g cream cheese (at room temperature)
- 200 ml whipping cream
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 1 can of pineapple (about 400 g, in syrup)
For decoration:
- Slices of fresh or canned pineapple
- Cocoa or grated chocolate (optional)
Step-by-step instructions:
1. Preparing the biscuit base: Start by grinding the biscuits in a food processor until they become a fine powder. Add the melted butter and mix well until you get a moist mixture. If you don’t have a food processor, you can put the biscuits in a bag and crush them with a rolling pin.
2. Forming the base: Line a round cake tin with a diameter of 22-24 cm with baking paper. Spread the biscuit mixture evenly on the bottom of the tin, pressing well to form a compact base. Place the tin in the fridge for 15-20 minutes to harden.
3. Preparing the cream cheese: In a large bowl, mix the cream cheese with the powdered sugar and vanilla extract until it becomes a smooth and homogeneous cream. In another bowl, whip the cream until soft peaks form. Gradually add the whipped cream to the cream cheese, gently folding with a spatula to avoid losing air.
4. Assembling the cake: Drain the canned pineapple and cut it into small pieces. Add it to the cream cheese and mix gently. Take the biscuit base out of the fridge and pour the cream cheese on top. Use a spatula to smooth the surface.
5. Creating the spiral: Use a spoon to create spiral patterns with the remaining cream, so that the cake has a decorative look. Cover the cake with plastic wrap and leave it in the fridge to set for at least 2 hours.
6. Serving: Once the cake has cooled well, take it out of the fridge and decorate it with slices of fresh or canned pineapple. You can sprinkle cocoa or grated chocolate on top for a more sophisticated appearance.
Useful tips:
- You can vary the recipe using other fruits, such as peaches, kiwi, or strawberries, for an interesting flavor combination.
- If you want a less sweet cake, you can reduce the amount of sugar in the cream.
- Make sure the cream cheese is at room temperature to blend easily.
Personal note: This pineapple spiral cake is perfect for serving at parties, but also for a special family occasion. I recommend making it a day in advance to allow the flavors to fully develop. Enjoy each slice with a glass of cold lemonade or a fragrant tea!
From the ingredients for the biscuits, a dough is formed, which is carefully turned into a baking tray lined with parchment paper. Bake for 15 minutes at 200 degrees Celsius. After that, using a clean, damp kitchen towel placed directly over the tray, it is firmly turned onto the work surface. The parchment paper is carefully removed and rolled up gently. A cream is made from Mascarpone, sour cream, juice, sugar, and gelatin, previously soaked and then melted for a few seconds in the microwave or in a bain-marie. The pineapple rings are well drained and cut into pieces. 200 ml of whipped cream is beaten and mixed with the pineapple pieces. The whipped cream and pineapple mixture is combined with the Mascarpone mixture. The sponge cake is unrolled and soaked with the juice from the canned pineapple. The entire mixture is spread over the unrolled sponge. Then, with a large, long knife, the biscuit sheet coated with cream is cut into strips 4 cm wide. On a cake platter, the biscuit slices are wrapped around each other in a snail shape, with the cream inside. Before finishing, the cake is refrigerated for an hour, after which it is decorated with the remaining whipped cream (200 ml) whipped stiff. The coconut flakes are lightly toasted in a dry pan and then sprinkled on the outer edge of the cake and a little in the center. The fresh pineapple is cut and the cake is decorated with pieces of pineapple and coconut pralines. The Spiral Pineapple Cake recipe was proposed by Sava Laura on the recipe forum. Enjoy your meal!
Ingredients: For the biscuit base: 6 eggs, 180 g sugar, 1 packet vanilla sugar, 100 g flour, 100 g starch, 4 tablespoons cocoa, 2 teaspoons baking powder. For the filling: 500 g Mascarpone, 200 g sour cream, juice of one lemon, 250 g sugar, 9 sheets of white gelatin, 400 ml liquid cream, 1 can of pineapple (850 ml). Additionally: 2-4 tablespoons coconut flakes, fresh pineapple, coconut pralines.
Tags: cream cake fruit cake celebration cakes pineapple cake
