Walnut and pineapple cake

Name: Walnut and pineapple cake
Ingredients: 10 eggs; 10 tablespoons sugar; 10 tablespoons flour; 5 tablespoons ground walnuts; 1/4 teaspoon salt; 750 ml water; 200 g sugar; 1 teaspoon rum extract; 1 teaspoon coffee extract; 250 ml pineapple syrup from the can; 500 ml heavy cream; 10 tablespoons ground walnuts; 1 tub Finetti chocolate spread (400 g); 1 can pineapple in syrup (565 g); 30 g decorative candies

Dessert - Walnut and pineapple cake by Eliana E. - Recipia

Walnut and pineapple cake is usually served at birthdays; it has three syrup-soaked layers with chocolate cream, walnuts and fruit. The sponge has a texture reminiscent of breadcrumbs, and the walnuts give it flavor, while the whipped cream covers it and keeps it soft. It was the first cake I made for my mother’s birthday, and I like to serve it cold, cut into thin slices. Prep: 45 minutes. Cook: 61 minutes. Rest: 120 minutes. Total time: 226 minutes. Servings: 12. Approximately 560 kcal and 11 g protein per serving.

Ingredients

For the cake

10 eggs
10 tablespoons sugar
10 tablespoons flour
5 tablespoons ground walnuts
1/4 teaspoon salt

For the syrup

750 ml water
200 g sugar
1 teaspoon rum extract
1 teaspoon coffee extract
250 ml pineapple syrup from the can

For the filling and decoration

500 ml heavy cream
10 tablespoons ground walnuts
1 tub Finetti chocolate spread (400 g)
1 can pineapple in syrup (565 g)
30 g decorative candies

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 1/4 teaspoon salt until stiff, then gradually add the sugar and beat until dissolved. 2. Fold in the yolks, then the ground walnuts and flour, mixing until no lumps remain. 3. Pour the mixture into a high-sided cast-iron pot and bake the cake at 160°C for 60 minutes, until lightly browned and cooked through in the center. Let it cool completely, about 120 minutes. 4. While the cake bakes, boil the water and sugar for 1 minute. Let the syrup cool, then add the extracts and the syrup from the can. 5. Drain the pineapple and save the syrup. Cut the fruit into small pieces and whip the heavy cream until it holds its shape on the whisk. 6. Cut the cooled cake into three layers. Soak the first layer with syrup, place it on a serving plate and spread a third of the chocolate cream over it, along with 5 tablespoons ground walnuts, half the pineapple and 3 tablespoons whipped cream. 7. Soak the second layer with syrup and place it on top of the first. Add the remaining chocolate cream, another 5 tablespoons walnuts, the remaining pineapple and 3 tablespoons whipped cream. Soak the last layer with syrup and place it on top. 8. Cover the cake with the remaining whipped cream and sprinkle with the decorative candies.

Notes

Keep the cake covered in the refrigerator for up to 3 days; you can bake the cake layer a day ahead and keep it wrapped at room temperature. For a gluten-free version, replace the flour with the same amount of gluten-free cake mix; the walnuts, eggs and dairy remain. A slice goes well with unsweetened coffee. A high-sided cast-iron pot, about 24 cm across, helps the cake rise without spilling over, while a much wider one will make it shorter. If the cake browns quickly, check it before the hour of baking is up. The layers can become too soft if the syrup is poured on all at once, so add it gradually.