Pineapple cake

Name: Pineapple cake
Ingredients: 7 eggs; 210 g sugar; 210 g flour; 1 teaspoon baking powder; 1 teaspoon salt; 10 g butter; 1 jar pineapple in syrup (340 g drained); 700 g whipping cream; 100 g marzipan; 1 g food colouring; 1 edible pen; 6 sugar-paste flowers

Dessert - Pineapple cake by Lelia O. - Recipia

Pineapple cake with three layers of sponge, whipped cream and fruit between the layers, decorated for a birthday. It’s usually served at someone’s birthday; a few hours in the fridge help the slices hold their shape. I choose small pieces of pineapple so they sit evenly between the layers. Preparation: 80 minutes. Cooking: 40 minutes. Resting: 11 hours. Total time: 13 hours. Servings: 12. Approximately 470 kcal and 8 g protein per serving.

Ingredients

7 eggs
210 g sugar
210 g flour
1 teaspoon baking powder
1 teaspoon salt
10 g butter
1 jar pineapple in syrup (340 g drained)
700 g whipping cream
100 g marzipan
1 g food colouring
1 edible pen
6 sugar-paste flowers

Preparation

1. Beat the eggs with the sugar for 30 minutes, until they triple in volume. 2. Mix the flour with the baking powder and salt. Fold the mixture into the egg foam in three batches, using a whisk and moving from the bottom up. 3. Preheat the oven to 180°C. Line the bottom of a 26 cm pan with baking paper and butter the sides. Pour in the batter and bake the sponge for 40 minutes, without opening the oven door for the first 25 minutes; it should be golden and baked through in the middle. 4. Leave the sponge to cool in the oven, with the door ajar, for about 1 hour. Take it out and leave it until the next day, about 8 hours, then cut it into three layers. 5. Drain the pineapple in a sieve and cut any large pieces. Beat the whipping cream until stiff. 6. Place the first layer on a serving plate, spread on whipped cream and add pieces of pineapple. Continue with the second layer, cream and pineapple, then cover with the last layer. Cover the top and sides with whipped cream. 7. Put some whipped cream in a piping bag and pipe little stars around the edges. Colour the marzipan with food colouring, write on it with an edible pen and decorate the cake with the sugar-paste flowers. 8. Refrigerate the cake for 2 hours before serving.

Notes

Keep covered in the fridge for up to 3 days; the sponge gradually absorbs moisture from the cream and fruit. When serving, cut narrower slices and serve them with unsweetened coffee. It contains gluten, eggs, dairy and almonds from the marzipan. If you have pineapple rings, cut them into pieces about 1 cm across so they don’t push the layers apart when you cut the cake. Keep the whipping cream cold; it will whip more reliably if it has at least 30% fat. Work gel food colouring into the marzipan a few drops at a time; liquid colouring can make it soft.