Pineapple cake with cream - Pilar Hernández's Chilean Kitchen
This Chilean pineapple cake brings back so many memories because it was my cousin's favorite cake, or at least it was when we were growing up. Every year he would ask for this cake and pineapple ice cream for his birthday.
Ingredients · Servings 16
- 170 grams of butter at room temperature
- 1 1/2 cups granulated sugar
- 4 eggs at room temperature
- 200 grams of flour without baking powder
- 60 grams of chuño (potato flour) or cornstarch
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 cup of whole milk
- 1 teaspoon of vanilla
- 1 large jar of diced pineapple
- 3 cups of very cold heavy whipping cream
- 3 tablespoons of granulated sugar
- chocolate branches for decoration
- toasted coconut flakes for decoration
Method · PT-497396H57M52S
- Preheat the oven to 180C or 350F.
- Prepare 3 round molds of 23 cm or 20 cm if you want the cake taller, cover the bottom with silicone paper.
- Sift the flour, cornstarch or potato starch, baking powder and salt together and set aside.
- In a large bowl, beat the butter until creamy (I use an electric mixer). Add the sugar and beat for 3-5 minutes; it should be creamy. Add the eggs one at a time, beating until incorporated.
- Add 1/3 of the sifted flour mixture (by eye), beat briefly, add half the milk, and beat. Add another 1/3 of the flour mixture, beat, then add the remaining milk with the vanilla, beat, and finally add the remaining flour, mixing well but without overbeating. Beat at medium-high speed for 20 seconds.
- Divide the batter among the prepared molds; I weigh them to ensure they are evenly distributed. Spread with a spatula and bake for 25-28 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool on a wire rack in the molds for half an hour. Then, loosen the edges with a knife and unmold, remove the parchment paper, wrap in plastic wrap and refrigerate for up to 5 days. This makes them easier to cut. You can also freeze them for up to 2 months.
- To make the filling: Strain the pineapple and reserve the juice. Chop the pineapples with a knife to make them smaller, it's quick.
- Using a mixer in a large bowl, beat the cream. When it begins to thicken, add the sugar and continue beating until stiff peaks form, about a couple of minutes. Do not overbeat.
- Assemble the cake: Reserve the prettiest and most even sponge cake for the last and top layer.
- On the tray where you will assemble the cake (you can use cardboard discs cut from a box, glue 3 identical discs together and cover the edge with ribbon, securing with a pin), place the first layer of sponge cake, drizzle with 1/3 of the reserved pineapple juice, about 5 tablespoons, spread a layer of medium cream, place 1/2 of the chopped pineapple, continue with another layer of sponge cake and repeat, finishing with a layer of sponge cake. Cover with the remaining cream, smoothing it out.
- Place 1 cup of whipped cream in a piping bag fitted with a rosette tip. Cover the side of the cake with coconut flakes. Cover the center with chocolate. Pipe rosettes and finish with pineapple chunks.
The cake recipe is from a book I received as a birthday gift (thanks Vale!) from a bakery in Washington DC. The owner is a lawyer turned baker who had a TV show years ago when I had just arrived in the USA, and I always liked his style. This is the first recipe from the book that I've made, and the cake is excellent: moist, tasty, and soft, like eating Rayitas or Chocman.
Description
One of my favorites for summer, very cool.
- To make the cake: Preheat the oven to 180C or 350F.
- Add one-third of the sifted flour mixture (by eye), beat briefly, add half the milk, and beat. Add another one-third of the flour mixture, beat, then add the remaining milk with the vanilla, beat, and finally add the remaining flour, mixing well but without overbeating. Beat at medium-high speed for 20 seconds.
