Fluffy cake with pineapple and kiwi

Fluffy Pineapple and Kiwi Cake: A Fresh Choice for Any Occasion

If you are looking for a quick and delicious dessert, the fluffy pineapple and kiwi cake is the perfect choice. This recipe combines the tropical flavors of pineapple with the freshness of kiwi, creating an explosion of tastes that will delight your taste buds. Additionally, the light sponge and smooth cream transform this dessert into a true delicacy, ideal for parties or gatherings with friends.

Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 2 hours and 55 minutes (including cooling time)
Number of servings: 12

Ingredients

For the sponge:
- 5 eggs
- 1 pinch of salt
- 1 can of pineapple slices (approximately 400 g)
- 2 cans of pineapple (just the fruit)
- 3 kiwis
- 150 g flour
- 50 ml oil
- 2 packets of baking powder
- 100 g sugar

For the cream:
- 100 ml milk
- 3 egg yolks
- 2 tablespoons cornstarch
- 200 g vanilla sugar (or 2 packets)
- 2 vanilla extracts

For decoration:
- Pineapple slices from the can
- Kiwi, sliced
- Whipped cream in a tube

Recipe History

Fruit cakes have a long-standing tradition, appreciated for their versatility and flavor. Combining fresh or canned fruits with fine creams and fluffy sponges is a practice that has developed in various cultures, bringing joy to festive meals. This pineapple and kiwi cake draws inspiration from these traditions, adding a modern twist by using fresh and easily accessible ingredients.

Step by Step: Preparing the Fluffy Pineapple and Kiwi Cake

1. Preparing the sponge
Start by separating the egg yolks from the egg whites. Beat the egg whites with a pinch of salt until they become frothy, forming soft peaks. This step is essential for achieving a fluffy sponge.
In a separate bowl, add the oil, sugar, and juice from the pineapple can. Mix well.
Add the egg yolks and continue mixing until well combined.
Activate the baking powder with a little vinegar, then add it to the mixture.
Finally, add the sifted flour and gently mix with a spatula.
Add the well-drained pineapple from the can and diced kiwi. Carefully mix everything to avoid crushing the fruits.

2. Baking the sponge
Pour the mixture into a baking pan lined with parchment paper and place it in a preheated oven at 180 degrees Celsius for 30 minutes. It's important not to open the oven in the first 20 minutes to maintain the sponge's volume. Use a toothpick to check if it's baked – if it comes out clean, the sponge is ready.

3. Preparing the cream
While the sponge is baking, you can prepare the cream. Heat the milk in a saucepan.
In a bowl, mix the vanilla sugar, cornstarch, and egg yolks well. When the milk starts to boil, gradually pour it over the egg yolk mixture, stirring continuously to avoid lumps.
Return everything to the heat, stirring constantly, until the cream thickens. Add the vanilla extracts and mix well. Turn off the heat and let the cream cool.

4. Assembling the cake
Once the sponge has cooled, cut it into three equal parts.
Place the first sponge layer on a serving platter and soak it with the juice from the pineapple can. Add half of the prepared cream and level it with a spatula.
Repeat the process with the second sponge, then place the third one on top.
Soak it again and decorate the cake with whipped cream, pineapple, and kiwi slices. Now is the time to unleash your creativity – you can also add some chocolate chips or nuts for extra texture.

5. Cooling
Place the cake in the refrigerator for at least 2 hours. This will allow the flavors to meld and make the cake easier to slice.

Practical Tips

- Choosing fruits: Make sure the canned fruits are of good quality, as they influence the final taste of the cake. You can also use fresh fruits if you prefer.
- Gluten-free option: You can replace white flour with almond flour or a combination of rice flour and cornstarch for a gluten-free cake.
- Adding flavors: You can experiment with flavors – a few drops of lemon or orange juice can add a touch of freshness.

Frequently Asked Questions

1. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days. Make sure it is covered to avoid absorbing odors from the fridge.

2. What other fruits can I use?
You can substitute kiwi with other fruits, such as strawberries, mangoes, or peaches, depending on your preferences or the season.

3. What can I serve with it?
This cake pairs very well with a scoop of vanilla ice cream or a caramel sauce. A refreshing drink, such as fruit tea or a fruit cocktail, will perfectly complement the meal.

Nutritional Benefits

The pineapple and kiwi cake is not only delicious but also packed with nutrients. Pineapple is rich in vitamin C, providing an immune boost, while kiwi is an excellent source of fiber and antioxidants. This cake can be a healthier alternative to traditional desserts, thanks to the fresh fruits and low-fat content.

Now that you have all the necessary details, all that's left is to get to work and enjoy a fluffy pineapple and kiwi cake! Enjoy!