Pineapple Cake.

Pineapple Cake.

Pineapple Cake.

Amazingly delicious and tender cake with pineapples. A nut base, a gentle yogurt layer and a sweet pineapple in a fragrant jelly will not leave anyone indifferent.

Ingredients for the base:

Flour - 150 g
Butter - 150 g
Sugar - 100 g
Egg - 1 pc.
Walnuts - 60 g
Baking powder for the test - 0.5 tsp.
For filling:
Yogurt without additives (sweet) - 500 ml
Water - 200 ml
Gelatin - 40 g
Pineapples (canned) - 2 cans (565 g each)

Pineapple Cake.

Cooking Cake:

1. To prepare the base, chop walnuts with a knife into smaller pieces. We send flour, baking powder, sugar and butter to the grinder bowl. Grind until smooth, then break the egg into this mass and fill the prepared nuts.

Once again, grind everything and transfer the dough into a mold (diameter 21 cm), the bottom of which is covered with parchment paper. Evenly distribute the dough over the entire surface of the mold using a silicone spatula or spoon, since the dough is sticky.

We send to the oven preheated to 180 degrees for 25-30 minutes. We take out the finished cake from the oven and leave to cool.

2. To prepare the filling, pour gelatin into a bowl and pour water at room temperature. Mix and leave to swell.

We put the swollen gelatin on a small fire and constantly stirring it, dissolve it. Gelatin needs to be heated to about 50 degrees.

3. From two cans of canned pineapple, pour half a liter of syrup and constantly stir pour the heated gelatin into the syrup. The syrup should be at room temperature.

4. In a separate bowl, pour half a liter of sweet yogurt without additives (30 minutes before using the yogurt. It must be taken out of the refrigerator so that it warms up a little) and gradually pour about a third of the pineapple syrup with gelatin into it. Mix well with a whisk.

5. The cooled cake is removed from the mold and remove the parchment paper. We fold the form again and cover it on the sides with an acetate film.

At the bottom of the form we put the cake and fill it with the prepared yogurt mixture.

6. Send the cake to the refrigerator for about 30 minutes to set the yogurt layer. Then, on the frozen yogurt, evenly spread the canned pineapples, cut into small pieces.

7. On top of the pineapples, pour the remaining pineapple syrup with gelatin. From above, for beauty, I lay the berries of frozen cranberries, but this is not necessary.

We send the cake to the refrigerator for at least 2 hours, after which we take it out of the form and serve it to the table.

Pineapple Cake.

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