Cake with whipped cream, pineapple, and strawberries

Name: Cake with whipped cream, pineapple, and strawberries - Livia A.
Ingredients: 12 chicken eggs; 2 cups of flour; 2 cups of sugar; 1 pack of Stilla Dolce liqueur; 120 g; 1 pack of Stilla Dolce vanilla; 120 g; 1 pack of Stilla Dolce chocolate; 120 g; 750 ml of sweet milk; 250 g of liquid cream; 1 can of pineapple chunks; 315 g; 1 can of strawberries; 315 g; 4 g of salt; 1 small bottle of rum; 3 sachets of vanilla sugar.

Dessert - Cake with whipped cream, pineapple, and strawberries by Livia A. - Recipia

Cream Cake with Pineapple and Strawberries – A Sweet Delight for Any Occasion If you are looking for a dessert recipe that will impress family and friends, this cream cake with pineapple and strawberries is the ideal choice! With a fluffy base, layers of delicious creams, and fresh fruits, this cake easily becomes the star of the table. Moreover, it is a versatile dessert, perfect for birthdays, holidays, or simply to make an ordinary day more special. Let’s venture into making this delicacy! Total preparation time: 2 hours Baking time: 30-35 minutes Cooling time: 1 hour Number of servings: 12 Necessary ingredients: For the base: - 12 chicken eggs - 2 cups of flour - 2 cups of sugar - 4 g salt - 1 bottle of rum - 1 sachet of vanilla sugar - Juice from 1 lemon (optional, to strengthen the meringue) For the creams: - 1 package of Stilla Dolce liqueur (120 g) - 1 package of Stilla Dolce vanilla (120 g) - 1 package of Stilla Dolce chocolate (120 g) - 750 ml sweet milk - 250 g liquid cream For the filling: - 1 can of pineapple cubes (315 g) - 1 can of strawberries (315 g) For decoration: - 250 g liquid cream (optional, for garnish) - Whole strawberries (14-16 pieces, for decoration) Step-by-step instructions: 1. Preparing the base: - Start by separating the egg whites from the yolks. It is important that the bowl in which you will beat the egg whites is clean and dry to achieve a consistent foam. - In a large bowl, beat the yolks with salt, 100 g of sugar, and the bottle of rum until you obtain a fluffy cream of a light yellow color. - In another bowl, beat the egg whites with the remaining sugar until a firm meringue forms. Add a few drops of lemon juice to strengthen the foam. - Incorporate the egg whites into the yolk cream, gently folding from the bottom up to avoid losing air in the mixture. - Gradually add the flour, continuing to mix gently. - Prepare a cake pan greased with butter and lined with baking paper. Pour the mixture into the pan and bake in a preheated oven at 180°C for 30-35 minutes or until the toothpick test passes (when the toothpick comes out clean, the base is ready). - After baking, let the base cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. 2. Preparing the creams: - While the base cools, prepare the three creams. In a bowl, combine the package of Stilla Dolce liqueur with 250 ml of milk and beat with a mixer until you obtain a firm cream. - Repeat the process for the vanilla and chocolate creams, using the corresponding ingredients. - Ensure that all three creams are well homogenized and have a fluffy texture. 3. Assembling the cake: - Once the base has completely cooled, cut it into four horizontal slices. - Place the first slice on a platter and soak it with pineapple juice. Add a layer of liqueur cream and a few pineapple cubes. - Put the second slice of base, soak it, and add a layer of chocolate cream, followed by strawberry cubes. - Continue with the third slice, soak it, and add a layer of vanilla cream and fruit cubes. - Place the last slice of base, then cover the entire surface of the cake with whipped cream, smoothing it nicely. - Decorate with whole strawberries and pineapple cubes to add a fresh and appetizing look. 4. Serving and storing: - Leave the cake in the refrigerator for at least an hour before cutting it, to set well. - Serve it with a glass of natural juice or iced tea to enjoy the fruity flavors even more. - The cake can be stored in the refrigerator for 2-3 days, but it is most delicious on the day it is made. Practical tips: - Use room temperature ingredients, especially eggs, to achieve a better texture for the base. - If you want to experiment, you can add a splash of almond or orange extract to the creams for a surprising taste. - Instead of whipped cream, you can use a chocolate glaze for a different look and taste. - Make sure the base is completely cooled before cutting to avoid cracking. Nutritional benefits: This cake is a source of protein from eggs and calcium from milk and cream. The fruits add vitamins and antioxidants, making it a relatively healthy choice compared to other desserts. Frequently asked questions: 1. Can I use other fruits? Absolutely! You can use peaches, kiwi, or mango, depending on the season and preferences. 2. How can I make the cake less sweet? Reduce the amount of sugar in the creams or use dark chocolate for a more bitter taste. 3. Is it possible to make the cake gluten-free? Yes, replace the flour with a gluten-free option, such as almond or rice flour. So, I encourage you to try this recipe for cream cake with pineapple and strawberries. With every bite, you will discover a combination of textures and flavors that transforms any meal into a feast. Enjoy!