Cake
Description
Tasty baked goods for the whole family. The description of how to make the “Piña Colada” cake may seem long, but in fact it’s very simple; just follow the step‑by‑step instructions and all the recommendations. For the cream you can use full‑fat sour cream, cream, or a cream cheese such as mascarpone and other similar products that you have on hand. The pineapples can be canned or fresh, in the form of rings or pieces.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
First, start by preparing the sponge cake base; for this, separate the yolks and whites of two eggs into separate bowls. Add 60 grams of sugar and a packet of vanilla sugar (or 8 grams) to the yolks. Beat everything into a fluffy mixture.
- 3
Step 3
Add the vegetable oil in a thin stream to the yolks while whisking continuously.
- 4
Step 4
Heat 60 g of milk; you can do this in a microwave for 30 seconds, pour it into the yolks, continuing to whisk so the yolks don’t curdle.
- 5
Step 5
Add the flour in portions, beating each portion.
- 6
Step 6
First, thoroughly rinse the mixer attachments and dry them with a paper towel, then beat the egg whites with a pinch of salt until soft peaks form. Add 15 grams of powdered sugar and beat until stiff peaks form.
- 7
Step 7
Add the protein mixture to the dough and gently stir everything, trying to preserve the airy structure of the dough.
- 8
Step 8
Spread the dough into a prepared 22 cm diameter pan whose bottom is lined with parchment paper. Bake for 40–45 minutes at 180–190 °C, do not open the oven for the first 30 minutes. Cool the finished crust to room temperature.
- 9
Step 9
Drain the syrup through a sieve, and let the pineapples dry.
- 10
Step 10
Add 3–4 drops of rum essence or a tablespoon of rum to the pineapple syrup.
- 11
Step 11
Cover the gelatin with cold boiled water, let it sit for 20 minutes to swell. Add water in the amount that the gelatin will absorb.
- 12
Step 12
Pour 150 g of rich farm cream and 1/3 of the volume (50 g) of milk into a mixing bowl, and whisk everything until fluffy.
- 13
Step 13
Add 70 g of powdered sugar to the whipped cream and beat.
- 14
Step 14
Add coconut milk.
- 15
Step 15
Add the shredded coconut, whisk again.
- 16
Step 16
Heat the gelatin to a boil, but do not boil it, incorporate the gelatin into the cream. Let the cream cool a bit.
- 17
Step 17
Assemble the cake preferably in a ring. Soak the cake layer with syrup.
- 18
Step 18
Place the pineapple pieces on top.
- 19
Step 19
Spread the cream and smooth it over the entire surface.
- 20
Step 20
On top of the cream you can place the remaining pineapple pieces, sprinkle with almond flakes. Wrap with plastic film and put in the refrigerator for about 3 hours to stabilize the cream.
- 21
Step 21
Remove the ring.
- 22
Step 22
Serve the “Pina Colada” cake with tea or coffee. It turned out very tasty, delicate, light, with a pleasant refreshing pineapple tang, just what you need for a festive table.