Pina colada pineapple cake

8 servings
6 hours

How to make a Pin Colad cake? Prepare the necessary ingredients for the dough and cakes. Eggs should be at room temperature, so get them out of the fridge in advance.

Whisk the eggs with the sugar into a lush, steady, light foam. Just do not overload the eggs, otherwise the biscuit will not rise and will not be lush. There must be many small bubbles on the surface.

Sift the flour with baking powder and vanillin and starch and mix.

Gradually introduce the flour mixture into the beaten eggs, gently mixing the mass with a spatula from top to bottom, trying not to precipitate the dough. Pour in the vegetable oil and mix the dough thoroughly with a spatula.

Wrap the 18-20cm culinary ring tightly with foil so that the dough does not leak from below and put on a baking sheet. If there is a detachable form, it is better to use it. Pour the dough into the tin.

Bake the biscuit in the oven preheated to 170 ° C for about 40 minutes (or longer - focus on your oven). Do not open the door for the first 25-30 minutes, otherwise the biscuit will settle. Check readiness with a skewer - it should come out dry.

Cool the finished biscuit to room temperature. Cut the cooled biscuit lengthwise into 3 cakes (or 4, if height allows).

While the biscuit is baking, make the cream. Butter should be room tempera tours, so take it out of the fridge beforehand.

Pour starch and flour into 250ml cold milk.

Mix thoroughly so that there is not a single lump.

Bring the remaining milk (250ml) to a boil over a medium heat, but do not boil.

With a thin stream, stir, pour in the milk-starch mixture. Cook the cream with constant stirring for 5-10 minutes until thickened. If possible, boil the cream until it is very thick and the whisk trail stops tightening.

Cover the finished cream with a film or bag "in contact" and cool.

Whisk the soft butter with the icing sugar.

Gradually stir a cooled milk cream into the butter mixture. ! Check if the cream has cooled well. If it stays warm or hot at the bottom, it will melt the oil and the whole cream will be spoiled. Therefore, milk cream should be either colder than oil or the same temperature as it.

Pour coconut chips into the cream.

Mix the cream thoroughly. It should be dense, not fluid. Better than putting cream on the cake, put it in the fridge for 1 hour.

To soak, take pineapple juice and alcoholic liquor. It is advisable to use coconut or pineapple liquor, but if none of this happens, limoncello will also work. If you use canned pineapples in syrup for filling, then you can take this syrup for impregnation.

Mix the pineapple juice with the liqueur (I have limoncello).

You can use canned pineapples for filling. I decided that it would be tastier with fresh fruits. And it really turned out to be tastier, the main thing is to choose a ripe fragrant pineapple. Cut the pineapple pulp into small pieces. Canned fruits should be slightly squeezed out of excess moisture, and then cut into pieces.

Collect the cake. Place the first cake on a plate and soak it in the juice mixture with the liqueur.

Then generously brush the cake with cream.

Sprinkle with pieces of pineapples.

Cover with the next bark and repeat all layers. Just brush the last cake with cream and do not need to sprinkle with fruit. Coat the top and sides of the cake with the rest of the cream and sprinkle with the remaining coconut chips.

Let the finished cake stand in the fridge for 3-4 hours and serve. Garnish as desired with pieces of pineapples, rosette leaflets and mint. Enjoy your meal!