John Myers
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Cake: Pineapple Cake
The perfect cake: pineapple cake recipe with a picture and simple step-by-step instructions.
Covering for 28cm floor
- 15 Ladyfingers
- 2 Cans Pineapple slices
- 10 leaf Gelatin
- 500 ml Whipped cream
- 3 tbsp Milkmaid
- 600 g Pineapple kefir
- Place the sponge cake base (homemade – recipe in my KB) on a cake plate and a cake ring.
- Tip the pineapple into a sieve and collect the juice. Soak gelatine in cold water.
- “Glue” the pineapple rings upright on the cake ring, dice 2 pineapple rings
- Soak spoon biscuits one after the other in pineapple juice and cover the biscuit base with it
- In a bowl, stir the pineapple kefir (according to the pineapple yoghurt recipe, but I didn’t get it) with the milkmaid (sweetened condensed milk). Add diced pineapple and mix
- Squeeze out the gelatin well, warm up in a small saucepan while stirring, dissolve and stir into the kefir mixture. Fold in the cream and distribute the whole thing on the soaked ladyfingers. Smooth it out and distribute the remaining pineapple rings on top …
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- If you like and still have space in the air, you can pour a light pineapple over it.
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