Rosa Cooking

🇬🇧 English 🇪🇸 Español 🇩🇪 Deutsch 🇮🇹 Italiano 🇫🇷 Français 🇵🇹 Português 🇷🇺 Pусский 🇨🇳 中文

Pineapple and almond cake

Almond-wrapped cake, two-tone crust, light cream with whipped cream and mascarpone, refreshing pineapple filling.

Preparation steps

  • Stuffing: clean and slice the pineapple, puree from the pieces in a blender. Boil the juice with the sugar, add the fruit puree and cook the 2 puddings. Cool down.
  • Cream: mix the egg yolks with the sugar, pudding powder and a little milk, gradually pour in the hot milk and cook on the fire, stirring vigorously, when it starts to thicken, remove the pot from the heat and stir to make the cream smooth and without lumps. Allow to cool. Make whipped cream, mix whipped cream fix, mix a few tablespoons into Mascarpone cheese, add both mixtures to the cooled cream. Refrigerate.
  • Preheat the oven to 175 ° C. Line a cake tin with a circle of baking paper or grease it with oil and flour. Maybe it was a better choice, it was a 28 cm mold, the yellow base should not even be cut and the cake would be lower.
  • Yellow background: mix whole eggs with sugar and lemon sugar, add oil mixed with warm water and milk, then mix flour with baking powder and almonds, pour into a mold and bake for about 25 minutes. Invert the biscuit, remove the paper and leave to cool on the rack.
  • White background: mix egg whites, a pinch of salt, sugar and lemon sugar and a teaspoon of vinegar, add oil and water and flour with starch flour and baking powder. Bake for 25 minutes at 170-175 ° C. Cool on a cake rack.
  • Stacking the cake: on the surface of the pineapple filling with a knife draw three parts, cut the crust horizontally, (the first crust should be thicker - white crust); coat it with pineapple filling and with eight full spoons of cream, do the same with two more crusts, leave a little cream for the top crust and the rim of the cake. Put the cake to cool, and decorate it the next day.
  • For decoration: fry almond leaves in a pan dry. Using a plastic spatula, glue most of the leaves to the rim and along the top edge of the cake, and chop a small part in a blender and place in the center circle. Now put the cake back in the fridge, and before painting and serving, you can sprinkle almond flakes on the edge with powdered sugar.

Serving

You can also freeze the cake, it will not lose its taste.

Tags

cake denis kiss mascar pineapple

You might also like...

Brioche

Brioche

The light and spongy texture of the rounded brioches goes best with hot drinks and sweet spreads. The word brioche itself comes from the Old French broyer which means to knead. So roll up your sleeves!

Chocolate cake with hazelnuts

Chocolate cake with hazelnuts

And at the end of it all, we all always go back to a good, old, chocolate cake. The queen of all cakes in this variant could also be called a triple delight: chocolate is found in the biscuit, in the cream and in the smooth icing.

Semolina with fruit topping

Although the baskets of fashion have long since run out, ordinary semolina cooked in milk is eternal. A breakfast reminiscent of childhood can instantly become a wonderful, so sentimental dessert.

Shoemaker's gibanica

Just as fried potatoes are called bakery, trout are milled, this gibanica is named after an anonymous craftsman or even an entire shoemaker's guild. But even more interesting is the combination of dough with dough, where noodles are used in the filling.

Thick juice of oatmeal (Colada de Avena)

Thick juice of oatmeal (Colada de Avena)

Pineapple with its excellent medicinal properties and low-fat and high-fiber oats are combined into a thick juice. Serve it for a snack when you need extra zeal and energy. The recipe was tried and adapted according to the original from the book Cocina ecuatoriana Traditional.

Tiramisu pancakes with cherries

This recipe proves that tiramisu cream is applicable in any form due to its unobtrusive taste.

White biscuit

When you are left with egg whites from a cake or cake, they usually end up in unimaginative pussies, rarely in baiser crusts, and almost never in a white biscuit. We have to fix that now.

White minions

Tiny cookies that have to melt in your mouth often speak to the prestige of the house and reveal the masters who shaped them so tenderly. Few people remember that the name mignon, small, small, favorite in the French original sometimes has a ridiculous meaning.