Heavenly Pineapple Cream Cake is a delightful dessert that perfectly balances sweetness and tanginess, making it a favorite among cake lovers. With a light and fluffy sponge and a creamy pineapple filling, this cake is not only delicious but also visually stunning. Whether it’s for a birthday celebration, a family gathering, or just a cozy afternoon treat, this cake is sure to impress.
Gather Your Heavenly Pineapple Cream Cake Ingredients
To whip up this heavenly creation, you’ll need the following ingredients:
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For the Sponge Cake:
- 4 large Eggs
- Pinch Salt
- 100 g (1/2 cup) Granulated Sugar
- 100 g (1/2 cup) All-Purpose Flour
- 2 teaspoons Vanillin (or vanilla extract)
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For the Pineapple Cream Filling:
- 1 can Canned Pineapple, grated
- 100 g (1/2 cup) Granulated Sugar (for filling)
- 2 large Eggs (for filling)
- 60 g (2 oz) Cornstarch
- 60 g Butter
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For the Whipped Cream Topping:
- 200 g Cold Heavy Cream
- 3 tablespoons Cream Cheese
- Powdered Sugar for dusting
Step-by-Step Heavenly Pineapple Cream Cake Recipe
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Prep the Egg Mixture: Start by separating the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 100 g (1/2 cup) of granulated sugar while continuing to beat until stiff peaks appear. Gently fold in the egg yolks.
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Combine Dry Ingredients: Sift the flour and vanillin into the egg mixture. Carefully mix everything together to maintain the fluffy texture.
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Bake the Sponge Cake: Preheat your oven to 180 degrees C (350 degrees F). Pour the cake batter into a prepared baking pan. Bake for about 30 minutes. Once done, allow the cake to cool completely on a wire rack.
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Make the Pineapple Filling: Grate the canned pineapple. In a saucepan, combine the grated pineapple with 100 g (1/2 cup) of sugar and 2 eggs. Add the cornstarch and stir well to avoid lumps. Cook the mixture over medium heat until it thickens. Once thickened, remove it from the heat and add the butter. Let it cool completely.
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Prepare the Whipped Cream: In a separate bowl, whip the cold heavy cream until soft peaks form. Mix in the cream cheese until fully combined. Gently fold this whipped mixture into the cooled pineapple filling.
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Assemble the Cake: Once the sponge cake is completely cool, cut it in half horizontally. Spread the luscious pineapple cream filling between the two layers. Cover the cake and refrigerate it for at least 2 hours.
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Serve: Dust the top with powdered sugar before serving, and admire your Heavenly Pineapple Cream Cake!
How to Serve It
This cake is best served chilled, making it a refreshing dessert after a hearty meal. Slice it into generous pieces and place them on individual dessert plates. For an extra touch, pair it with fresh fruit like berries or a scoop of vanilla ice cream. A cup of hot tea or coffee would complement this cake beautifully, enhancing its tropical flavors.
Expert Tips for Heavenly Pineapple Cream Cake
- Egg Whites: Make sure your mixing bowl is completely clean and dry when beating the egg whites. Any grease will prevent them from rising properly.
- Pineapple Chunks: If you prefer a chunkier filling, you can use less cornstarch and mix in some small pieces of pineapple for texture.
- Make Ahead: This cake can be made a day in advance. The flavors develop beautifully when it sits in the refrigerator overnight.
Heavenly Pineapple Cream Cake FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be grated and used, but ensure it’s ripe for the best flavor.
Q: How long does the cake stay fresh?
A: The cake can be stored in the refrigerator for up to 3 days. Just make sure it’s covered to prevent it from drying out.
Q: Can I substitute the heavy cream with something lighter?
A: You could use a lighter whipped topping, but it might not have the same rich flavor as the heavy cream.
If you’re looking for a cake that’s sure to steal the spotlight, try your hand at this Heavenly Pineapple Cream Cake. With its light sponge and creamy filling, it’s a dessert that everyone will love. Happy baking!