Delicious Pineapple and Yogurt Cream Cake
Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12
Discover a recipe that combines the rich flavor of chocolate with the freshness of pineapple in a delicious cake, perfect for any occasion! This recipe is not only simple but also quick, making it ideal for those who want to prepare an impressive dessert without spending hours in the kitchen. Whether you want to celebrate a birthday, host a party, or simply treat yourself, this cake will bring smiles to the faces of your loved ones.
The history of cream and fruit cakes dates back a long time, being appreciated worldwide for their sweet and aromatic combinations. Each recipe is unique, and this one stands out due to its fine cream layer and fluffy base, offering an explosion of flavors and textures.
Ingredients:
For the dough:
- 5 eggs
- 150 g sugar
- 150 g flour
- 1/2 packet baking powder
- 2 tablespoons cocoa
- a pinch of salt
- 1 packet vanilla sugar
- grated orange peel (optional)
For the filling:
- 2 tablespoons Dr.Oetker gelatin
- 450 g sour cream 12% fat
- 450 g yogurt
- 300 ml liquid cream
- 100 g sugar
- 1 packet vanilla sugar
- 1 can of pineapple compote (450 g)
For decoration:
- 50 g dark chocolate
- pineapple pieces
Let's start the culinary adventure!
Step 1: Preparing the base
1. Start by preheating the oven to 180°C. It is essential to have the oven hot to achieve a fluffy base.
2. In a large bowl, beat the eggs together with the sugar, vanilla sugar, and a pinch of salt. Use an electric mixer on high speed until the mixture doubles in volume and becomes frothy.
3. In another bowl, combine the flour, baking powder, and cocoa. If desired, add the grated orange peel for extra flavor. This will give the cake a fascinating citrus note.
4. Add the flour mixture to the egg mixture, gently folding with a spatula, using bottom-up movements. This technique will keep the air in the mixture, ensuring that the base will be light and fluffy.
5. Pour the mixture into a baking tray lined with parchment paper, smoothing the surface.
6. Bake the base in the preheated oven for 20 minutes or until a toothpick inserted in the middle comes out clean. Finally, let it cool.
Step 2: Preparing the cream
1. In a large bowl, mix the yogurt with the sour cream, sugar, and vanilla sugar.
2. Prepare the gelatin according to the instructions on the package. An interesting idea is to dissolve it in the juice from the pineapple compote, which will add a subtle flavor to the cream.
3. Once the gelatin has completely dissolved, incorporate it into the yogurt and sour cream mixture.
4. Whip the liquid cream until firm and gradually fold it into the yogurt cream, being careful to mix gently to avoid losing air.
Step 3: Assembling the cake
1. After the base has cooled, remove the parchment paper from its back and place it back in the tray.
2. Spread half of the cream mixture over the base, leveling well with a spatula.
3. Add pieces of pineapple from the compote, evenly distributed over the cream surface.
4. Pour the remaining cream on top and level again.
5. Place the cake in the refrigerator for about an hour to allow the cream to set.
Step 4: Decorating the cake
1. After the cream has set, remove the cake from the refrigerator and cut it into desired shapes.
2. Melt the dark chocolate in a bain-marie and use it to decorate the cake. You can melt it and pour it over the top or create patterns using a piping bag.
3. Complete the decoration with pineapple pieces for an attractive and fresh look.
Serving and practical tips
The cake is served cold, as a refined dessert at festive meals or simply as a sweet snack throughout the day. You can also accompany this dessert with a cold fruit tea or a creamy cappuccino, which will perfectly balance the sweetness of the cake.
Frequently asked questions:
1. Can I use other fruits instead of pineapple?
Yes, you can try peaches, strawberries, or even blueberries, depending on your preferences.
2. How can I improve the texture of the cream?
Make sure the whipped cream is well whipped and incorporate it gently to achieve an airy texture.
3. Is it possible to make this cake gluten-free?
You can replace wheat flour with a gluten-free variant, ensuring it matches the other ingredients.
Nutritional benefits:
This pineapple and yogurt cream cake is not only delicious but also a healthier choice. Yogurt and sour cream provide protein and calcium, while pineapple brings vitamins and antioxidants, making it a perfect option for a sweet snack.
Calories per serving: Approximately 220 calories.
Possible variations:
- You can add chopped nuts or almonds to the dough for an extra crunch.
- Instead of cocoa, you can use almond flour to create a gluten-free cake base.
- Experiment with other flavors of gelatin or different types of chocolate for decoration.
This delicious pineapple and yogurt cream cake is not just a dessert but a culinary experience that will delight any sweet lover. Make it today and enjoy every bite!
Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12
Discover a recipe that combines the rich flavor of chocolate with the freshness of pineapple in a delicious cake, perfect for any occasion! This recipe is not only simple but also quick, making it ideal for those who want to prepare an impressive dessert without spending hours in the kitchen. Whether you want to celebrate a birthday, host a party, or simply treat yourself, this cake will bring smiles to the faces of your loved ones.
The history of cream and fruit cakes dates back a long time, being appreciated worldwide for their sweet and aromatic combinations. Each recipe is unique, and this one stands out due to its fine cream layer and fluffy base, offering an explosion of flavors and textures.
Ingredients:
For the dough:
- 5 eggs
- 150 g sugar
- 150 g flour
- 1/2 packet baking powder
- 2 tablespoons cocoa
- a pinch of salt
- 1 packet vanilla sugar
- grated orange peel (optional)
For the filling:
- 2 tablespoons Dr.Oetker gelatin
- 450 g sour cream 12% fat
- 450 g yogurt
- 300 ml liquid cream
- 100 g sugar
- 1 packet vanilla sugar
- 1 can of pineapple compote (450 g)
For decoration:
- 50 g dark chocolate
- pineapple pieces
Let's start the culinary adventure!
Step 1: Preparing the base
1. Start by preheating the oven to 180°C. It is essential to have the oven hot to achieve a fluffy base.
2. In a large bowl, beat the eggs together with the sugar, vanilla sugar, and a pinch of salt. Use an electric mixer on high speed until the mixture doubles in volume and becomes frothy.
3. In another bowl, combine the flour, baking powder, and cocoa. If desired, add the grated orange peel for extra flavor. This will give the cake a fascinating citrus note.
4. Add the flour mixture to the egg mixture, gently folding with a spatula, using bottom-up movements. This technique will keep the air in the mixture, ensuring that the base will be light and fluffy.
5. Pour the mixture into a baking tray lined with parchment paper, smoothing the surface.
6. Bake the base in the preheated oven for 20 minutes or until a toothpick inserted in the middle comes out clean. Finally, let it cool.
Step 2: Preparing the cream
1. In a large bowl, mix the yogurt with the sour cream, sugar, and vanilla sugar.
2. Prepare the gelatin according to the instructions on the package. An interesting idea is to dissolve it in the juice from the pineapple compote, which will add a subtle flavor to the cream.
3. Once the gelatin has completely dissolved, incorporate it into the yogurt and sour cream mixture.
4. Whip the liquid cream until firm and gradually fold it into the yogurt cream, being careful to mix gently to avoid losing air.
Step 3: Assembling the cake
1. After the base has cooled, remove the parchment paper from its back and place it back in the tray.
2. Spread half of the cream mixture over the base, leveling well with a spatula.
3. Add pieces of pineapple from the compote, evenly distributed over the cream surface.
4. Pour the remaining cream on top and level again.
5. Place the cake in the refrigerator for about an hour to allow the cream to set.
Step 4: Decorating the cake
1. After the cream has set, remove the cake from the refrigerator and cut it into desired shapes.
2. Melt the dark chocolate in a bain-marie and use it to decorate the cake. You can melt it and pour it over the top or create patterns using a piping bag.
3. Complete the decoration with pineapple pieces for an attractive and fresh look.
Serving and practical tips
The cake is served cold, as a refined dessert at festive meals or simply as a sweet snack throughout the day. You can also accompany this dessert with a cold fruit tea or a creamy cappuccino, which will perfectly balance the sweetness of the cake.
Frequently asked questions:
1. Can I use other fruits instead of pineapple?
Yes, you can try peaches, strawberries, or even blueberries, depending on your preferences.
2. How can I improve the texture of the cream?
Make sure the whipped cream is well whipped and incorporate it gently to achieve an airy texture.
3. Is it possible to make this cake gluten-free?
You can replace wheat flour with a gluten-free variant, ensuring it matches the other ingredients.
Nutritional benefits:
This pineapple and yogurt cream cake is not only delicious but also a healthier choice. Yogurt and sour cream provide protein and calcium, while pineapple brings vitamins and antioxidants, making it a perfect option for a sweet snack.
Calories per serving: Approximately 220 calories.
Possible variations:
- You can add chopped nuts or almonds to the dough for an extra crunch.
- Instead of cocoa, you can use almond flour to create a gluten-free cake base.
- Experiment with other flavors of gelatin or different types of chocolate for decoration.
This delicious pineapple and yogurt cream cake is not just a dessert but a culinary experience that will delight any sweet lover. Make it today and enjoy every bite!