Pineapple Dessert
This pineapple dessert is a quick and delightful treat that combines soft, fluffy cake with a smooth, tangy pineapple filling and whipped cream topping, perfect for those who love tropical flavors.
Servings: 6 servings
Calories: 280kcal
Ingredients
For the cake
- 3 large large eggs
- a pinch salt
- 50 g granulated sugar
- 20 ml vegetable oil
- 80 g all-purpose flour
For the filling
- 150 g canned pineapple, finely chopped Choose pineapple in juice rather than syrup for a cleaner taste.
- 2 large egg yolks
- 1 tsp vanilla sugar Substitute with ½ tsp vanilla extract if unavailable.
- 30 g cornstarch
- 15 ml Juice of 1 lemon
- 50 g sweetened condensed milk Adds sweetness and creaminess; hard to substitute without changing texture.
For the topping
- 100 ml heavy whipping cream
Instructions
Preparation
- Preheat the oven to 180°C (356°F). Grease your baking dish lightly with oil or butter.
- In a mixing bowl, whisk together the 3 eggs, a pinch of salt, and 50 g sugar until the mixture is smooth and slightly thickened.
- Stir in 20 ml vegetable oil until fully combined.
- Gradually sift and fold in 80 g flour until the batter is smooth, avoiding overmixing.
Baking and Filling
- Pour the batter into the prepared baking dish, spreading evenly. Bake for 25-30 minutes, until a toothpick inserted comes out clean and the top is light golden.
- While the cake bakes, finely chop 150 g canned pineapple and set aside.
- In a saucepan, whisk together 2 egg yolks, 1 tsp vanilla sugar, 30 g cornstarch, lemon juice, and 50 g condensed milk until smooth.
- Cook this mixture over low heat, stirring constantly until it thickens into a creamy custard, about 3-5 minutes. Remove from heat and let cool completely. Stir the finely chopped pineapple into the cooled filling.
Assembling
- When the cake has cooled, cut it into small circles or squares suitable for individual servings.
- Spoon or spread the pineapple filling generously on each cake piece.
- Whip 100 ml cream until stiff peaks form, then dollop or pipe it on top of each dessert.
- Optionally, sprinkle some cake crumbs from trimming edges or a pinch of cinnamon on the cream for garnish.
- Serve immediately or chill briefly for a refreshing finish.
Notes
Use room temperature eggs and cream for better texture in batter and whipping. Keep stirring the custard to avoid lumps or burning. Let the cake cool completely before slicing to keep shapes neat. Whip cream just before serving to prevent it from deflating.