Vanilla Cream and Pineapple Cake – an explosion of tropical flavors and a velvety texture that will instantly transport you to sunny beaches. This easy-to-make recipe combines a fluffy cake with decadent vanilla cream and juicy pineapple chunks, offering you a perfect dessert for any occasion. Whether you want to impress guests at a party or simply indulge yourself, this cake is the ideal choice!
Preparation time: 25 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 5 minutes
Number of servings: 10 servings
A short story about Vanilla Cream and Pineapple Cake
Pineapple cakes have a long tradition, often associated with warm climates and festive occasions. Pineapple, a symbol of hospitality, has been used in various delicacies throughout history, and its combination with vanilla creates a perfect contrast between the fruit's sweetness and the rich flavors of vanilla.
Ingredients
For the cake:
- 4 eggs
- 4 tablespoons of sugar
- 2 tablespoons of oil
- 4 tablespoons of flour
- 1 teaspoon of grated lemon zest
- a pinch of salt
For the vanilla cream:
- 350 ml of milk
- 100 g of sugar
- 2 tablespoons of cornstarch
- 100 g of butter (soft, at room temperature)
- 1 teaspoon of vanilla extract
- a can of pineapple (about 400 g)
For decoration:
- 200 ml of whipping cream
- 1-2 tablespoons of powdered sugar
- a packet of vanilla sugar
- 1 tablespoon of sour cream (25-30% fat)
Step-by-step instructions
1. Preparing the cake
- Start by preheating the oven to 180°C. Prepare a baking pan measuring 20/30 cm, lining it with parchment paper.
- In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for achieving a fluffy cake, so make sure the egg whites are well beaten.
- Gradually add the sugar and continue mixing until the meringue becomes glossy and firm.
- In another bowl, cream the egg yolks with the oil and lemon zest. This combination will add a fresh and aromatic flavor to the cake.
- Gently fold the yolk mixture into the meringue using a spatula to avoid losing air from the mixture.
- Sift the flour together with the baking powder and gradually incorporate it into the mixture, using delicate folding motions from top to bottom.
- Pour the mixture into the prepared pan and bake for 35-40 minutes, or until the cake is golden brown and passes the toothpick test (insert a toothpick in the center; if it comes out clean, it’s done).
- After baking, allow the cake to cool completely before removing it from the pan.
2. Preparing the vanilla cream
- Place the pineapple in a strainer to drain well. Save the juice to soak the cake later.
- In a small saucepan, mix the cornstarch with the sugar. Gradually add the milk, stirring continuously to avoid lumps.
- Place the saucepan over low heat and stir until the mixture thickens, being careful not to let it boil too hard.
- Once the cream has thickened, remove from heat and add the soft butter and vanilla extract, mixing well until smooth. Allow to cool to room temperature.
- Once the cream has cooled, fold in the diced pineapple. This addition will provide a pleasant texture and fresh taste to the cake.
3. Preparing the whipped cream
- In a separate bowl, whip the cream until it becomes firm. Add the powdered sugar and vanilla sugar and continue to whip until you achieve a fluffy consistency.
- Add a tablespoon of sour cream and gently mix to achieve an even texture.
4. Assembling the cake
- Once the cake has cooled, carefully remove the top crust if necessary to allow for better soaking.
- Soak the cake with the reserved pineapple juice, then spread the vanilla cream evenly over the entire surface.
- Refrigerate the cake for a few hours, preferably overnight, to allow the flavors to meld and the cream to set.
- Finally, decorate with whipped cream, and if desired, you can add some fresh pineapple slices or mint leaves for an attractive look.
My personal tip
For an even more interesting flavor, you can add a few drops of rum or pineapple liqueur to the vanilla cream. This will give an extra flavor boost and a tropical note to your cake. Also, feel free to experiment with other fruits, such as mango or strawberries, to create delicious variations of this recipe.
Frequently asked questions
- How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Can I use fresh pineapple? Of course! Fresh pineapple brings a more vibrant texture and taste to your cake.
- Is it possible to make the cake dairy-free? You can use plant-based milk and vegan butter to adapt the recipe to your needs.
Nutritional values per serving
- Calories: approximately 250 kcal
- Fat: 12 g
- Carbohydrates: 34 g
- Protein: 4 g
The Vanilla Cream and Pineapple Cake is not only a delicious choice but also a wonderful way to bring a touch of sunshine into your days. Enjoy each slice alongside a fragrant coffee or a cold tea, and cherish the moments spent with loved ones. Enjoy your meal!
Preparation time: 25 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 5 minutes
Number of servings: 10 servings
A short story about Vanilla Cream and Pineapple Cake
Pineapple cakes have a long tradition, often associated with warm climates and festive occasions. Pineapple, a symbol of hospitality, has been used in various delicacies throughout history, and its combination with vanilla creates a perfect contrast between the fruit's sweetness and the rich flavors of vanilla.
Ingredients
For the cake:
- 4 eggs
- 4 tablespoons of sugar
- 2 tablespoons of oil
- 4 tablespoons of flour
- 1 teaspoon of grated lemon zest
- a pinch of salt
For the vanilla cream:
- 350 ml of milk
- 100 g of sugar
- 2 tablespoons of cornstarch
- 100 g of butter (soft, at room temperature)
- 1 teaspoon of vanilla extract
- a can of pineapple (about 400 g)
For decoration:
- 200 ml of whipping cream
- 1-2 tablespoons of powdered sugar
- a packet of vanilla sugar
- 1 tablespoon of sour cream (25-30% fat)
Step-by-step instructions
1. Preparing the cake
- Start by preheating the oven to 180°C. Prepare a baking pan measuring 20/30 cm, lining it with parchment paper.
- In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for achieving a fluffy cake, so make sure the egg whites are well beaten.
- Gradually add the sugar and continue mixing until the meringue becomes glossy and firm.
- In another bowl, cream the egg yolks with the oil and lemon zest. This combination will add a fresh and aromatic flavor to the cake.
- Gently fold the yolk mixture into the meringue using a spatula to avoid losing air from the mixture.
- Sift the flour together with the baking powder and gradually incorporate it into the mixture, using delicate folding motions from top to bottom.
- Pour the mixture into the prepared pan and bake for 35-40 minutes, or until the cake is golden brown and passes the toothpick test (insert a toothpick in the center; if it comes out clean, it’s done).
- After baking, allow the cake to cool completely before removing it from the pan.
2. Preparing the vanilla cream
- Place the pineapple in a strainer to drain well. Save the juice to soak the cake later.
- In a small saucepan, mix the cornstarch with the sugar. Gradually add the milk, stirring continuously to avoid lumps.
- Place the saucepan over low heat and stir until the mixture thickens, being careful not to let it boil too hard.
- Once the cream has thickened, remove from heat and add the soft butter and vanilla extract, mixing well until smooth. Allow to cool to room temperature.
- Once the cream has cooled, fold in the diced pineapple. This addition will provide a pleasant texture and fresh taste to the cake.
3. Preparing the whipped cream
- In a separate bowl, whip the cream until it becomes firm. Add the powdered sugar and vanilla sugar and continue to whip until you achieve a fluffy consistency.
- Add a tablespoon of sour cream and gently mix to achieve an even texture.
4. Assembling the cake
- Once the cake has cooled, carefully remove the top crust if necessary to allow for better soaking.
- Soak the cake with the reserved pineapple juice, then spread the vanilla cream evenly over the entire surface.
- Refrigerate the cake for a few hours, preferably overnight, to allow the flavors to meld and the cream to set.
- Finally, decorate with whipped cream, and if desired, you can add some fresh pineapple slices or mint leaves for an attractive look.
My personal tip
For an even more interesting flavor, you can add a few drops of rum or pineapple liqueur to the vanilla cream. This will give an extra flavor boost and a tropical note to your cake. Also, feel free to experiment with other fruits, such as mango or strawberries, to create delicious variations of this recipe.
Frequently asked questions
- How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Can I use fresh pineapple? Of course! Fresh pineapple brings a more vibrant texture and taste to your cake.
- Is it possible to make the cake dairy-free? You can use plant-based milk and vegan butter to adapt the recipe to your needs.
Nutritional values per serving
- Calories: approximately 250 kcal
- Fat: 12 g
- Carbohydrates: 34 g
- Protein: 4 g
The Vanilla Cream and Pineapple Cake is not only a delicious choice but also a wonderful way to bring a touch of sunshine into your days. Enjoy each slice alongside a fragrant coffee or a cold tea, and cherish the moments spent with loved ones. Enjoy your meal!