Pineapple cake with truffle cream

Pineapple cake with truffle cream is a quick and delicious dessert, perfect for any occasion. This fine, refreshing cake combines the tropical flavors of pineapple with the richness of truffle cream, resulting in a sophisticated yet simple dish to prepare. Start your culinary journey and impress your guests with this refined dessert!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour and 30 minutes (including cooling)
Number of servings: 12

Ingredients:

*For the base:*
- 4 eggs
- 250 g sugar
- 3 tablespoons hot water
- 2 packets vanilla
- 200 g flour
- 1 teaspoon baking powder

*For the pineapple syrup:*
- 1 slice of pineapple
- 3 tablespoons sugar
- 100 ml water

*For the pineapple cream:*
- 2 large slices of fresh pineapple
- 1 teaspoon vanilla essence
- 200 ml cream
- 100 g butter (at room temperature)
- 5 tablespoons powdered sugar
- 1 slice of pineapple, finely chopped (for decoration)

*For the truffle cream:*
- 100 g dark chocolate
- 200 g milk chocolate
- 150 ml liquid cream
- 100 g butter
- 3 tablespoons powdered sugar
- 2 tablespoons water

Instructions:

1. Preparing the base: Start by preheating the oven to 180 degrees Celsius. In a large bowl, add the eggs and sugar. Use a mixer to combine the ingredients, gradually adding the hot water. This will help dissolve the sugar and create an airy texture. Then, incorporate the flour, baking powder, and vanilla. Make sure the mixture becomes smooth and lump-free.

2. Baking the base: Line a rectangular baking pan with parchment paper and pour in the mixture. Bake for 25 minutes or until a tester inserted in the middle comes out clean. Once baked, let it cool completely.

3. Preparing the pineapple syrup: In a saucepan, place the slice of pineapple, water, and sugar. Bring to a boil, but do not let it boil over. Once the sugar has dissolved, remove from heat and blend the pineapple with a blender. This syrup will add moisture to the layers.

4. Pineapple cream: In another bowl, blend the two large slices of pineapple. Add the cream, softened butter, vanilla essence, and powdered sugar. Use a mixer to achieve a smooth cream. Refrigerate the cream to firm up a bit.

5. Assembling the cake: Cut the base into two horizontal parts. Soak the first part with the pineapple syrup, then add a generous layer of pineapple cream. Cover with the other half of the base, which you soak again.

6. Truffle cream: In a saucepan, place 2 tablespoons of water and the chocolate. Use the bain-marie method to melt the chocolate gently. Once melted, let it cool for a few minutes, then add the cream and butter. Mix well and incorporate the powdered sugar. This truffle cream will add a decadent layer of chocolate on top of the cake.

7. Decorating: Pour the truffle cream over the cake and smooth the surface. Decorate with finely chopped fresh pineapple pieces for a refined look.

8. Cooling: Place the cake in the refrigerator for at least 2-3 hours, ideally overnight, for the flavors to blend perfectly.

Serving suggestion: Serve the pineapple cake with a glass of fresh lemonade or a scoop of vanilla ice cream for a wonderful contrast of textures and flavors.

This pineapple cake with truffle cream will not only delight the taste buds but will also become the star of any festive meal! Enjoy!