Pineapple cream cake

Pineapple Cream Cake: a fine and refined delicacy, perfect for celebrating special moments with loved ones. This recipe is not only an inspired choice for Valentine's Day but can also become a pampering dessert for any occasion. Let us be captivated by tropical flavors and discover step by step how to prepare this wonderful cake.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8-10

Ingredients

For the cake base:
- 125 g sugar
- 1 packet vanilla sugar
- 100 g butter, at room temperature
- 4 eggs (separate the whites from the yolks)
- 100 g flour
- 2 teaspoons baking powder
- 50 g grated coconut
- A pinch of salt

For the pineapple cream:
- 450 g fresh peeled pineapple (about 3/4 of a large pineapple)
- 3-4 tablespoons pineapple, for decoration
- 3 sheets of gelatin
- 200 g sugar
- 500 g Quark (cottage cheese)
- 2 slices of lemon

Step by Step

Step 1: Preparing the cake base
We start by preparing the cake base. In a large bowl, mix the softened butter with the sugar and vanilla sugar until you obtain a creamy mixture. This step is essential as the sugar needs to dissolve completely, leaving a fine and airy mixture. Add the yolks one at a time, continuing to mix.

Helpful tips: Make sure the butter is at room temperature for better incorporation into the mixture. You can use an electric mixer, but a whisk can also work wonders, especially if it's a hand mixer.

In another bowl, beat the egg whites with a pinch of salt until you obtain a firm foam. This will help the cake to be fluffy and airy. Gently fold the egg whites into the yolk mixture using a spatula to avoid losing air from the mixture.

Step 2: Combining the dry ingredients
Sift the flour together with the baking powder and grated coconut. Gradually add the dry ingredient mixture to the wet mixture, mixing carefully to avoid lumps.

Step 3: Baking
Preheat the oven to 160 degrees Celsius. Line a baking tray with parchment paper and pour the batter evenly. Bake in the preheated oven for 30 minutes or until the cake base is golden and passes the toothpick test.

Step 4: Preparing the pineapple cream
Meanwhile, we prepare the delicious cream. Peel the pineapple and cut it into small pieces. Place it in a saucepan along with the sugar and the two slices of lemon. Boil over high heat for about 10 minutes, stirring occasionally.

Cooking tips: You can use fresh or canned pineapple, but make sure it's well drained. Fresh pineapple will add a more intense flavor and a vibrant taste.

After boiling, remove the lemon slices and let the mixture cool slightly. Use an immersion blender to turn the pineapple into a fine puree, leaving some larger pieces for texture.

Step 5: Gelatin
Soak the gelatin sheets in cold water for 5 minutes. Once they have swollen, drain them and add them to the 3-4 tablespoons of heated pineapple puree, mixing well to dissolve. Then add a few tablespoons of Quark mixture to homogenize the composition, and finally add all the gelatin to the cheese mixture.

Step 6: Assembling the cake
Once the base has cooled, cut it into two equal parts. Place one half on a serving platter and spread some of the pineapple cream on top. Reserve a few tablespoons of cream for decoration. Cover with the other half of the base and refrigerate the cake to set.

Step 7: Decorating
After the cream has set, spread the remaining cream around the edges. Coat the cake with almond flakes, sprinkle powdered sugar on top, and decorate with pineapple slices and fresh fruits like raspberries or mint.

Serving and Variations
This pineapple cream cake is served cold and is perfect alongside a glass of sparkling wine or a fragrant tea. Another delicious variation is to replace the pineapple with mango or peaches for an explosion of flavors.

Nutritional Benefits
Pineapple is rich in vitamin C and digestive enzymes, while Quark adds considerable protein content, making this cake a dessert that not only delights the taste buds but also offers nutritional benefits.

Frequently Asked Questions
1. Can I use canned pineapple?
Yes, but make sure it is well drained to avoid affecting the cream's consistency.

2. How do I store the cake?
The cake can be stored in the refrigerator, well covered, for 3-4 days.

3. Can I substitute Quark with another type of cheese?
You can use cottage cheese or mascarpone, but the texture and taste may vary.

A unique detail
I love to serve this cake with a light caramel sauce or vanilla ice cream on the side for an interesting contrast of textures and flavors. I encourage you to try it and put your personal touch on the recipe.

I hope this pineapple cream cake recipe inspires you to spend time in the kitchen and create something truly special for yourself and your loved ones. Enjoy!