Traditional recipes

Dessert cake with pineapple

Dessert cake with pineapple

Wheat: mix the egg whites with a pinch of salt, add the sugar and vanilla sugar. Beat the egg whites until all the sugar melts, then add the yolks one by one, and at the end the flour mixed with baking powder, cocoa powder and food starch.

We spread the obtained composition in a rectangular tray (34x38cm) and put it in the oven. We do the test with the toothpick to see if it is baked. Cut the cooled top into 3 parts.

Cream: we hydrate the gelatin in 100 ml of pineapple juice (squeezed from the compote), for 10 minutes, then we melt it on low heat, without boiling it, because it loses its properties. In a bowl, mix the mascarpone with powdered sugar, lemon juice and sour cream, carefully incorporate the melted gelatin. We cut the pineapple into small pieces and incorporate it into the whipped cream. Whip the cream with the sliced ​​pineapple and mix it with the mascarpone cream.

In a cake tin (15x31 cm) which we sprinkle with a little cold water and place a food foil, place a cocoa top syrup with pineapple juice, then half the cream, another cocoa top syrup, remaining cream , and above it the last cocoa top syrupy too.

Refrigerate for at least 4 hours, then turn the cake over on a tray and decorate.

decoration: brown the coconut flakes a little in a pan, over low heat. We cover the cake in whipped cream, we decorate it with the browned rooster. On top we place coconut candies and fresh pineapple pieces.

This is an absolutely delicious cake!


Fruit cake, yogurt and biscuits & # 8211 a light dessert, prepared quickly!

I'm far from an expert in sweets. I mean making sweets, because I've been eating black belts for several years. Come to think of it, I haven't tried many dessert recipes in my life. To give you an idea, so far I've done this: apple pie, cake and recently I tested my missing skills with two cakes. Recently, that is, at the beginning of the year when I made a chocolate cake, according to a recipe from my aunt. The second cake I was referring to is one with fruit, yogurt and biscuits, according to a recipe from my mother.

Image source: www.facebook.com/dajarmagazin.ro

I really like sweets and I don't know what I would do without them. Without exaggerating, I think I could quit smoking again rather than give up sugar. But in that case, I would have to start smoking again and then quit again, and that's even more complicated.

Fruit cake, yogurt and biscuits

I love light desserts and if possible with as few calories as possible. Mhm, exactly, I don't even want the impossible. I still remember when I ate the good cake with fruit, yogurt and biscuits prepared by my mother - so fine, perfectly sweet and light. It's 21:00 when I write this and I salivate a little because I remember it was love at the first teaspoon tasted. I also have a picture of the magic cake from that time, you can find it in this article.

The first time I took my heart in my teeth and tried to make this cake, it turned out very well. Honestly, the recipe does not require much experience, star dust or special skill. The ingredients are few and I think it takes longer to cut the fruit than to make the cake itself. It should take about 20 minutes for it to be ready to put in the fridge. Well, the first time it took me about two hours to do it, with my mother on WhatsApp. Well, beginner. It lasted longer, but it was worth it because it turned out very well. I've done it since then and the second and third time and I already feel like I'm doing better and faster.

Now let's do a little challange. I leave you the recipe and you tell me how long it took you to prepare it. Let's see if anyone breaks my two-hour record.

Cake recipe and how to prepare

For the fruit cake with yogurt and biscuits you need the following ingredients (for a saucepan with a diameter of 20-22 cm).

  • Approximate 200-250 grams of biscuits
  • fruits (kiwi, orange, pineapple or whatever you like best)
  • 200 grams unsweetened cream for whipped cream
  • 300 grams yogurt
  • 2 tablespoons vanilla sugar
  • 1 sachet gelatine

Cut the fruit into slices or cubes. Each biscuit is cut in half (to decrease the height of the cake). The gelatin is soaked and used as written on the sachet. The cream is mixed with the two tablespoons of vanilla sugar until firm. Add the yogurt. Heat the already hydrated gelatin in a bain-marie until completely diluted. Pour the gelatin over the cream and yogurt, mixing vigorously to incorporate evenly.

Image source: personal archive

Wallpaper a stainless steel pot with a diameter of 20-22 cm with transparent foil. Place the biscuits on the edge. Place the decorated fruits on the bottom of the pot. Then spread a layer of cream, add fruit and then biscuits, then another layer of cream and so on, until the composition is exhausted. The cake will stay in the fridge for 4-5 hours or until the next day. The cake is then turned over on a nice platter from Ambition Romania and the foil is removed.

Image source: dajarmagazin.ro


1. Preheat the oven to 180 ° C. For topping, mix the butter and sugar until smooth. Spread the composition over the entire surface of a 20-21cm round tart tray, including & frac14 from the side edges. Place the pineapple slices on top, and then place a cherry / cherry in the middle of each slice.

2. Put the dough ingredients in a bowl, along with 2 tablespoons of pineapple syrup and mix with a mixer until smooth. Then put this composition with a spoon over the pineapple and level. Bake for 35 minutes, then let sit for 5 minutes, then turn over on a plate. Serve hot, next to a portion of ice cream.


Pineapple cake and carrot juice

The bottom of the baking tin is covered with baking paper. The oven preheats.

Whisk the egg whites in a bowl, using the electric mixer at high speed. In another bowl, rub the margarine foam or butter. Add the sugar and vanilla sugar little by little, until a well-bound mass is obtained. Incorporate each egg yolk and beat approx. half a minute. The essence is further incorporated. The hazelnuts are mixed with the baking powder, then incorporated, in two batches, in the composition, using the mixer at medium speed. At the end, add the egg whites. The obtained composition is poured into a baking dish and then leveled. Place in the oven in the lower third and bake. Then leave the baking tray on a kitchen grill to cool.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 25 minutes

The pineapple pieces are left in a sieve to drain, and the resulting juice is collected in a bowl. The pudding is prepared according to the preparation instructions on the sachet, with 2 tablespoons of sugar, and instead of milk, with 300 ml of pineapple juice and 200 ml of carrot juice. The gelatin is soaked in hot pudding, as indicated on the envelope, then left to cool, stirring occasionally.

The pineapple pieces are left in a sieve to drain, and the resulting juice is collected in a bowl. The pudding is prepared according to the preparation instructions on the sachet, with 2 tablespoons of sugar, and instead of milk, with 300 ml of pineapple juice and 200 ml of carrot juice. The gelatin is soaked in hot pudding, as indicated on the envelope, then left to cool, stirring occasionally.

Turn the top over, peel off the baking paper and cut once transversely. The bottom is placed on a cake plate and surrounded by a round baking ring. Approx. Three quarters of the amount of pineapple pieces are evenly distributed over the counter. The rest of the pineapple pieces are cut into small pieces. Whip the cream hard and incorporate it into the chilled pudding. Approx. two thirds of the cream is spread over the pineapple pieces on the counter and leveled. Cover the cream with the top half of the countertop. Spread the remaining pineapple pieces evenly on top and spread the rest of the cream over them. The cake is left for min. 5 hours in the refrigerator to harden the cream. It is best to leave it overnight.

Caramel decoration: Melt the sugar in a pan over medium heat. Add the butter and mix until a golden yellow caramel is formed. With the help of a spoon, on a baking paper, spread the caramel in approx. 10 small grids, which are left to harden.

Decoration: The edge of the baking tin comes off and is removed. Dr. Oetker's Cream of Sugar and Cream Hardener is whipped hard. One part of the cream is used to line the side of the cake, and the other is placed in a pocket with a straight hole of approx. 10 mm or in a plastic bag whose corner has been cut, to form small piles of cream on the cake. With a spatula of dough, apply the chopped pistachios on the side of the cake, and sprinkle the rest over the piles of cream. Before serving, place 8 grills of caramel on top of the cake. Two more are crushed and sprinkled over the cake.


GIVEAWAY

So I have a giveaway for you that will sweeten you until the end of the year: 80 cans of Dole & # 8211 #RezervaDeAnanas (basically, one can of fruit a day, until 2018).

To enter the contest for this award, tell me what you would like to cook with Dole canned products, in a comment on this article.

I am waiting for the answers until Monday, November 13, at 23:59. The winner will be chosen randomly and announced on Tuesday, November 14.

Update: The winner of the giveaway is…


Ingredients for the pina colada cake with coconut and pineapple

  • 5 egg whites from large eggs
  • 200 grams of vanilla powdered sugar
  • 200 grams of soft butter with 82% fat
  • 180 grams of flour
  • 170 grams of coconut (flakes)
  • 5 grams of baking powder
  • 160 ml. of cold milk
  • 1 teaspoon grated salt

pineapple curd:

  • 500 grams of pineapple from compote, well drained of liquid
  • 100 ml. pineapple compote syrup
  • 5 fresh yolks
  • 3 whole, medium-sized eggs
  • 150 grams of sugar
  • 100 grams of butter with 82% fat
  • 100 grams of food starch from corn (Gustin)

pineapple cream:

  • 300 grams of soft butter with 82% fat
  • 300 grams of cream cheese with a minimum of 60% fat
  • 150 grams of powdered sugar
  • seeds of 2 vanilla pods or 2 sachets of vanilla sugar / 2 tablespoons vanilla extract
  • lemon juice
  • 300 grams (½) of the amount of prepared pineapple curd

assembly and decoration:

  • the remaining 300 grams of pineapple curd
  • 1 box of pineapple slices, 800 grams
  • 100 grams of coconut flakes
  • optional, 30 ml. of white rum

Preparation Pina colada cake with coconut and pineapple

Coconut countertop

1. Turn on the oven and set it at 180ºC. We prepare a cake form with a diameter of 22 cm. greasing it with butter and lining it with flour or lining it with baking paper.

2. In a large bowl, whisk the soft butter with the powdered sugar until the butter increases in volume and whitens. Separately, mix the coconut flakes with the flour and baking powder and add the dry ingredients over the butter foam in the bowl.

3. Mix with the mixer on low speed, while slowly pouring the cold milk. We do not mix more than it will take for our composition for the cake base to melt to become homogeneous. By mixing too much, we risk developing gluten from flour, which will lead to a countertop with elastic texture, bread and definitely, we do not want that.

4. Separately, whisk the egg whites with the salt.

5. We will incorporate the egg whites in the composition with butter and coconut in two slices. First, add ¹⁄3 of the beaten egg white and mix quickly, mixing 2-3 times.

6. In the second tranche, add all the remaining beaten egg whites over the composition from the bowl and incorporate it lightly, with a spatula, gently folding the composition until it is homogenous.

Baking the countertop

7. Immediately pour the composition into the prepared cake form as explained in point 1 and level it with a spatula. Countertops tend to bulge in the middle during baking. To avoid this, gently lift the composition to the edges and let the middle be a little deeper, about 1-1.5 cm. Bake immediately, in the preheated oven at 180 ° C, at a medium height. After 15 minutes, reduce the temperature to 175 ° C and continue baking.

8. Baking will take quite a long time, in my case, it took 75 minutes (15 minutes at 180 ° C and 1 hour at 175 ° C) for the countertop to pass the toothpick test. In principle, the countertop will be ready when a toothpick stuck in the middle comes out clean and when, at the slight touch of the finger, the countertop will return. Once it is quite browned, cover the form with a damp sheet of baking paper and continue baking until the top is well baked.

9. Finally, carefully remove the top from the form and let it cool well on a special cake rack. This countertop is incredibly pleasant and has not yet revealed all its surprises!

Pineapple cord

The base of the cream for this cake until the melt is a delicious pineapple string. I prepared it following, with some approximation, a recipe from Baked by an introvert. I prepared a much larger portion than the one I was inspired by and I did not fully respect the proportions of the ingredients, reducing the intake of some (sugar) and increasing the intake of others (pineapple puree).

In fact, I did not have access to a pineapple juice as indicated, but I prepared a puree of 500 grams of pineapple from the compote, well drained of liquid, to which I added 100 ml. from canned pineapple compote syrup. I put everything in the blender until it became a fine puree. In the image below, in addition to the other ingredients, on the left you can see the compote used and on the right, in the glass bowl, the pineapple puree.

One last mention, before we get to work: in no case try to make pineapple curd from fresh fruit! It contains bromelain, a very strong enzyme that will not allow the cream to thicken. Also, unlike a lemon curd, eggs are not enough to thicken the composition, starch is definitely needed. Also because of bromelain.

Pineapple curd preparation

1. In a saucepan, put the pineapple puree and add the egg yolks and whole eggs.

2. Add the starch and sugar and mix everything with the pear-shaped target until smooth.

3. Put the composition on low heat and stir continuously, throughout the cooking time (which will be about 15 minutes). When it warms up a bit, add the butter in pieces and continue to mix, insisting on the bottom, until the pineapple cord starts to boil and thickens well.

4. When our pineapple cord has boiled, we immediately pass it through a fine sieve, collecting it in a bowl. It is absolutely necessary to do this, so we will get rid of any traces of coagulated egg.

5. Cover the pineapple cord in the bowl with a food foil, applied directly on its surface, to avoid the formation of a lump. Let cool well. In total, after the bird, 610 grams of pineapple curd resulted, but it also depends on the size of the eggs used.

Dehydrated pineapple decoration

For the dehydrated pineapple decoration that I used for this cake until the melt, you need either a dehydrator or an oven with a dehydration function. I have the second one. Here's how we did it:

1. I told you, I had two cans of compote, from the first I made pineapple curd. From the second box, I took out exactly 6 rounds that I drained well of the liquid and I tamponed them with paper towels. There were 130 grams of pineapple left in the box, which I cut into pieces and kept for assembling the cake. There was also the syrup, which I kept as well.

Returning to the six rounds, I cut them, transversely, into two equal halves, using a long and very sharp knife. This is how I obtained the 12 rounds that I placed on the perforated plate of the oven.

2. I turned on the oven, setting the dehydration function. It lasted almost all night, until they arrived as seen in the image below.

Pineapple cream with butter and cream cheese

For our pineapple cake with coconut and pineapple, we will, of course, use a light cream with a pleasant pineapple flavor. The basis of this cream will be the pineapple cord that I prepared earlier.

1. Beat the butter with the powdered sugar (the recommended 150 grams for the cream). Beat with the mixer at high speed until the sugar is not felt at all.

2. Add the lemon juice and vanilla seeds (or extract etc). Mix briefly and add the cream cheese.

By the way, please respectfully do not replace the cream cheese with mascarpone, the new "miracle" ingredient that some readers tend to use instead of butter, and instead of cream cheese and even instead of lard. Obviously, mascarpone is a good ingredient, but it has its area of ​​use. This cream, in particular, will not be better at all with mascarpone, it will lack the salt that balances it as well as the light acidity that the cream cheese has. Finally, I can't control what you do, but if you do, keep it to yourself, don't come and tell me how ingenious you were, that I won't be happy.

So mix the cream cheese with the butter until perfectly blended.

3. Now add 300 grams of the perfectly cooled pineapple cord.

4. Mix well, well, until you get a frothy cream. And very tasty. We immediately put the cream in the fridge for 30 minutes, before assembling the cake.

Assemble the cake until it melts

1. First, cut the already perfectly cooled countertop into three layers of equal thickness, transversely. The top is incredibly fluffy and pleasant inside! It's also slightly damp, it wouldn't even need syrup, but I prepared a syrup just to accentuate the aroma until the cake melts. For the syrup, I mixed 120 ml. of compote juice with 30 ml. white rum. Obviously, if you make a cake for children, give up rum.

2. I assembled the cake into a ring to make sure it came out straight. I placed a countertop at the base, moistened only the edges with a little syrup and distributed 150 grams of pineapple curd. On top of the pineapple cord, I put ½ of the remaining pineapple pieces from the dehydrated decoration (see above).

3. I continued with ¼ of the cream, leveled well with the spatula, then I added another layer of top. I syruped it a little better, I repeated with another 150 grams of pineapple curd, the remaining pineapple pieces and finally still ¼ of cream.

4. I covered everything with the last countertop, it is the one that was the base during cooling, that's why it has obvious traces of grill. I sprinkled it with a little syrup, wrapped the ring and put our cake in the fridge for 2 hours.

Finishing and decoration

After two hours in the cold, we take our cake out of the special cake ring. To me, I tell you in all sincerity, I already like the way it looks. Obviously, it will look even better in the end.

Coat the cake in the preserved cream (½ of the total amount) and level with a long spatula.

Finally, we dress the cake in coconut flakes and decorate it with dehydrated pineapple flowers. How could it be simpler, more natural but at the same time more elegant!

It's not only beautiful, this cake is also absolutely delicious until the colada with coconut and pineapple. I hope you try the recipe and come back with impressions!


Cake with fresh cheese and pineapple

For the dough, mix the flour with the starch and baking powder, then sift the mixture into a bowl. Add sugar, vanilla sugar, salt, eggs and butter or margarine.

Mix the ingredients, using the mixer, at high speed, for about 2 minutes, until a homogeneous dough is obtained. The dough is poured into a baking dish (Ø 26 cm), greased and lined with baking paper beforehand, then leveled and baked.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 25 - 30 minutes

The top is detached from the baking tin, overturned on a kitchen grill, the baking paper is peeled off and left to cool.

For the cream, soak the gelatin in cold water as indicated on the sachet. The fresh cheese is mixed with sugar, lemon peel and lemon juice. The pineapple is crushed and together with the juice from the box, it is incorporated into the cheese mass.

Squeeze the gelatin lightly, then place in a bowl and dissolve over low heat, stirring constantly. Incorporate the gelatin into the cheese mass. The cream is mixed with hard foam and also incorporated into the cheese mass.

Place the top on a cake tray and surround it with the baking tin ring. Pour the cream over the counter and level. The cake is kept cold for about 3 hours.

Coconut flakes are caramelized in a pan over low heat, stirring occasionally. It is then allowed to cool. Bake the ring off the countertop and carefully remove it. Depending on your preferences, the cake can be decorated with coconut flakes and pineapple pieces.

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    Cream and pineapple cake

    1. Beat the eggs with the sugar and 5 tablespoons of warm water until all the sugar melts and you get a creamy cream. Add softened butter, flour sifted with baking powder and almonds. Mix lightly, pour into a tray lined with baking paper and bake on the right heat for about 30 minutes. Allow to cool and use the next day.

    2. Leave the gelatin to soak and cut the pineapple from the compote. Keep two slices of pineapple for garnish. Beat the cream with the vanilla sugar and leave to cool, and the fresh cheese is mixed with the sugar and powdered milk. Separate a small portion of the cheese and mix it over a bowl of warm water with gelatin. Then wrap in all the cream cheese and add the diced pineapple, almonds and half the cream.

    3. Cut the transverse top into two sheets, which are syruped with the compote syrup and filled with cream cheese. Keep 1/3 of the whipping cream, and cover the cake with the rest.

    Then garnish with almonds, cream, pineapple and candied cherries.


    Quick dessert: Coconut and pineapple cake

    Here is a light and delicious dessert that will please your family! Learn how to prepare the simplest cake and serve it for your birthday, March 8!

    Ingredient:

    - Half a teaspoon of ground ginger
    - 1 cup of pineapple slices
    - 1 cup of pineapple compote - for cake syrup
    - Candied cherries
    - Half a cup of coconut flakes

    Countertop ingredients:

    - 6 eggs
    - 300 grams of flour
    - a cup of brown sugar
    - a baking powder

    First, heat the oven to 170 degrees. To get the round shape of the cake, it is necessary to use a special tray for preparing cakes.

    Grease the pan with butter and leave it in the oven for 2 minutes. Then sprinkle a little sugar on the bottom of the tray (it will caramelize), ginger and coconut flakes, over which you will arrange the pineapple slices. Place a cherry cut in half inside each slice.

    To prepare the cake composition you must first rub the yolks with sugar. In another bowl, mix the flour with the baking powder. Then add this mixture over the yolks. Whisk the egg whites and add them to the mixture.

    Pour the top obtained in the baking tray and leave it in the oven for 40 minutes. You can find out more easily if the cake is ready by gently inserting a toothpick into it. If the toothpick comes out clean, then you can take the cake out of the oven. Let it cool for 5 minutes, then turn it over and place it on the plate. Syrup it with pineapple compote.

    This dessert is served hot, possibly with a little whipped cream or a cup of ice cream!