Pineapple Cake

Ingredients

  • Cake mix ingredients:
    Milk: 5 tablespoons
    Vanilla: 2 teaspoons (liquid)
    Baking Powder: 2 teaspoons
    Salt: 1 teaspoon (not filled)
    Flour: Cup
    Caster sugar: three quarters of a cup
    Butter: Half a cup (soft)
    Egg yolk: 4 grains
  • Upper layer components:
    Walnut: Three-quarters cup (crushed)
    Caster sugar: three quarters of a cup
    Egg whites: 4 grains
  • Fillers:
    Icing sugar: 2 tablespoons
    Pineapple: 1 cup (chopped)
    Cream: Cup (liquid)
    How to prepare
    Set the grid rack in the center of the oven and preheat the oven to 180°C.
    Bring two round molds, then grease the base of the molds and sides with obesity, place a piece of butter paper at the bottom of the molds and sprinkle a small amount of flour in the molds to cover the edges.
    Place: salt, flour and baking powder on a piece of butter paper and then clear the ingredients.
    Put the butter and sugar in the bowl of a blender and hold the grid bat then fill the blender on medium speed for 3 minutes then add the egg yolks and vanilla and run the blender on medium speed until the eggs are well mixed.
    Add the milk and flour mixture to the blender, and fill it on medium speed for a minute until a thick cake mixture is formed and then spread the cake mixture in the molds and equalize the surface using the plastic spoon.
    Put the egg whites in the bowl of the blender, and hold the grid bat and then fill the blender on medium speed until the size of the egg whites doubles and becomes crisp, then add the sugar gradually and continue to run the blender until the amount of sugar ends and the egg whites become coherent.
    Spread the white mixture using a wide plastic spoon on the cake mixture in the molds until completely covered and then spread the walnuts on the egg whites.
    Insert the mold into the oven and bake the cake for 30 minutes and then test the maturity of the cake using a small wooden stick so that the oud should come out clean after putting it in the center of the cake as a sign of the maturity of the cake.
    Remove the cake from the oven and put the molds on a metal grille and leave the cake until it becomes completely cold and then remove it from the mold quietly.
    To prepare the fillings: Place the cream in a blender bowl and hold the mesh bat, then fill the blender on medium speed until the cream doubles in size and becomes firm.
    Add the pineapple to the cream and stir with the pineapple using a wide plastic spoon.
    Put a layer of cake on a large serving dish and distribute half the amount of cream using a wide plastic spoon and then put the second layer on the cream and distribute the remaining amount of cream on the cake, and decorate the cake with pineapple and walnuts, then serve.
    Place the pineapple cake in the fridge until serving time.

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