Pineapple Cake

Overview

In April and May, pineapples are all over the streets, and I especially like the taste of pineapples. I especially like the smell of freshly peeled pineapples. Some time ago, I would buy pineapples once or twice a week, two at a time. Go home and cut into small pieces, soak them in salt water, and eat them with a fork while watching TV at night. I also like to make pineapple into a cake that tastes better. The cake has a strong pineapple flavor and is also wrapped in a mellow cocoa flavor, a kind of dual cake flavor.

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• cocoa powder
• corn oil
• egg
• low gluten flour
• pineapple
• whipping cream
• fine sugar
• milk
• yellow pigment

Ingredients

Steps

1. 1 First add 20g of fine sugar into the milk and stir until the fine sugar is completely melted, then add the corn oil and continue to stir to mix evenly.

   

2. 2 Sift in the cake flour and cocoa powder.

   

3. 3 Mix the roux evenly, add the egg yolks and continue mixing evenly.

   

4. 4 Then add 30g of fine sugar into the egg whites in three batches and beat until the tips are lifted. Add one-third to the egg yolk batter and mix evenly.

   

5. 5 Pour the evenly mixed egg yolk paste into the remaining egg whites and continue to mix evenly.

   

6. 6 Pour the evenly mixed cake batter into the mold.

   

7. 7 Preheat the oven to 160 degrees and bake for 50 minutes.

   

8. 8 After baking, turn the cake mold upside down and let it cool to unmold.

   

9. 9 Cut the pineapple into thin slices and squeeze the juice. Add a small amount of fine sugar and heat over low heat for a while.

   

10. 10 Cake slices. Apply pineapple syrup three times. Spreading pineapple water adds flavor to the cake and keeps it moist.

    

11. 11 Add 20g of fine sugar in three batches and add 100g of whipped cream, then spread on the cake layer.

    

12. 12 Then apply the second layer of cake base.

    

13. 13 Apply the same steps to the entire cake base, and slightly modify the sides to make it smooth. It doesn't need to be particularly smooth, just like the naked cake.

    

14. 14 Add the remaining fine sugar to 200g of whipped cream in three batches, and add a few drops of yellow coloring before whipping.

    

15. 15 Choose a piping tip for the whipped cream, fill it with the whipped cream and fill the cake evenly.

    

16. 16 Pipe a thicker layer of whipped cream in the middle of the top to make it easier to assemble the pineapple leaves for decoration.

    

17. 17 Finally, add pineapple leaves to make it more realistic.