in Dessert Recipes

Pineapple Bomb

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 2 cake bases
  • 150 g sugar
  • 30 g butter
  • 125 ml milk
  • 125 g butter
  • 3 tbsp rum
  • 1 bottle of rum flavoring
  • 1 can pineapple pieces
  • 200 g cake icing (chocolate icing

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

exotic with rum, very quick without baking

First, beat the eggs, 150g sugar, the milk, and 30g butter until fluffy. Bring to a boil in a saucepan and let cool. Then beat 125g butter until fluffy, then add the rum and rum flavoring. Cut the pineapple and one cake layer into small pieces. Fold everything into the cooled mixture. Spread on the second cake layer, pour the chocolate glaze over it, and chill for a few hours. It tastes even better the next day, once the rum has infused.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tom Khaa Gai

Cream Patissière