Pineapple cake with sponge cake and canned pineapples.

Canned Pineapple Cake is an easy to make and delicious cake. It is based on a delicate sponge cake soaked in syrup. The sponge cakes are coated with milk custard and white chocolate. And canned pineapple pieces add flavor to the cake. I sprinkle the cake with chopped corn sticks on top, but you can replace them with coconut flakes or grated chocolate. The cream is prepared with starch. Moreover, I advise you to use corn starch, as it gives the cake its pleasant, slightly sweet corn aroma. But with potatoes everything will turn out completely different. In addition, I add a little starch to the biscuit dough. It makes sponge cakes more loose.

To make the pineapple cake, you will need:

• Eggs – 5 pcs;
• Sugar – 5 tbsp. lodge;
• Flour - 13 tbsp. lodge;
• Starch - 2 tbsp. lodge;
• Water - 5 tbsp. lodge;
• Baking powder - 2 teaspoons;

• Milk – 600 ml;
• Flour – 5 tbsp. lodge;
• Starch - 1 tbsp;
• Oil - 200-300 gr;
• Sugar – 100-150 g;
• Vanilla sugar - 10 g;
• White chocolate – 100 gr.

Pineapple cake recipe.

Preparing sponge cakes.

1. Separate the whites from the yolks and beat them with a whisk into a strong foam.

2. Place the yolks in a separate bowl, in which we will beat them.

3. Add sugar and grind the sugar with the yolks.

4. Gradually add water to the yolks with crushed sugar. Mix with a whisk.

5. Combine the whipped whites with the yolk mixture. Thanks to separately whipped whites, the biscuit dough will be much more tender.

6. Mix the entire egg mass with sugar and water with a whisk until smooth.

7. Mix flour and baking powder and sift. Add to the egg mixture with sugar.

8. Mix with a whisk so that there are no lumps. The biscuit dough is ready. All that remains is to pour into a mold greased with vegetable oil and place in a preheated oven.

9. Bake for 35-45 minutes at 180 degrees.

10. Cool completely, then just take it out of the mold and cut it into 3 parts - a cake layer.

11. Soak each cake with canned pineapple syrup.

Preparing milk cream for the cake.

12. Pour half the milk into a saucepan and bring to a boil.

13. Mix starch with flour.

14. Add the remaining 300 ml of milk and mix well.

15. Stirring constantly, pour flour with milk and starch into boiling milk. Cook until thickened, a couple of minutes, constantly stirring the cream with a spoon or whisk.

16. Remove the custard from the heat and add the melted white chocolate. Let cool.

17. Beat soft butter at room temperature with sugar until smooth. Add custard in small portions. Beat well.

18. Cut the pineapples into pieces or simply take them out of the jar.

19. Soak the cakes with syrup.

20. Lubricate with cream.

21. Lay out the pineapples.

22. Lubricate with cream again.

23. In this way, layer all the sponge cake layers with pineapple cream, forming a cake. Coat the top with cream. Grind the corn sticks in your hands and sprinkle them on top of the cake.

Pineapple cake is ready! Bon appetit!

Biscuit from this recipe:

• 7 eggs
• 200 g sugar
• 120 g flour
• 75 g starch
• vanillin

Cream from this recipe:

• 600 ml milk
• 5 tbsp flour
• 1 tbsp starch
• 200-300 g oil
• 150 -200 g powdered sugar
• vanilla sugar
• 100 g white chocolate

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Preparation:
Bismillah
(I didn’t take step-by-step photos of preparing the biscuit. I don’t like taking photos in the kitchen in the evening - the lighting is bad)

Separate the whites from the yolks. Beat the whites, gradually adding half or a little more than half the sugar until strong peaks form; separately beat the yolks with the remaining sugar until white.
Mix flour with starch (potato) and vanillin.
Combine the whites, yolks and flour with starch (sifted), mix gently with a spatula until smooth.

Line a mold (dia. 24 cm) with parchment and pour in the resulting dough

Bake the dough in an oven preheated to 180 C until done.
Remove the cake from the mold and cool

The cooled cake should be cut into 3 parts.

But I still decided to photograph the preparation of the cream.
The cream is amazing! Delicious! Beautiful! Easy to prepare. No lumps!
And if someone couldn’t make custard, then I think this one will work out without any problems....


Place 300 grams of milk on the fire until it boils

Pour the other 300 g of milk into a bowl, add flour there


And mix well with a whisk so that there are no lumps


And pour it into boiling milk


Stirring continuously, bring the cream to a boil. Cook until thickened, 3-5 minutes. Remove from heat. Add white chocolate, stir until chocolate melts


Cool the cream to room temperature, stirring occasionally to prevent a crust from forming. It will become thicker.


You need to beat it with a mixer


Then beat the butter (room temperature) with a mixer.


Add powdered sugar and vanillin to the butter


Beat again with a mixer


Add milk custard slurry


And beat one last time until smooth. The cream is ready! Because cream without eggs, it's white, I really liked it

Today we have a very tender and airy Pancho cake for dessert. My friends recommended the recipe to me, praising the ease of preparation and taste of the cake. I decided to cook it, but I didn’t even think that it would turn out so delicious! The cake came out magical. Everything about it is perfect: light chocolate sponge cake, low-fat sour cream, pieces of sweet pineapple, and, of course, chocolate icing. If you have never heard of this recipe for Pancho Chocolate Cake with Pineapples, be sure to try it. I promise it will become one of your favorites.

The chocolate cake with the sonorous Italian name “Pancho” looks very interesting and is shaped more like a miniature volcano. But even its appetizing appearance will not convey the whole extravaganza of taste. It is fabulous, amazing, delicious... Perhaps my vocabulary of epithets is not enough to describe this cake. Well, what is there to describe here? It couldn't be easier to prepare, so I suggest you roll up your sleeves and start making this divine dessert.

Ingredients:

for chocolate sponge cake:

• 5 eggs;
• 1 tbsp. Sahara;
• 1 tbsp. flour;
• 3 tbsp. cocoa powder;
• 1 tsp soda;
• 1 tbsp. vinegar.

for cream and filling:

• 1 can of pineapple (680 g);
• 800 ml 20% sour cream;
• 1 tbsp. powdered sugar.

for chocolate glaze:

• 1 bar of dark dark chocolate (90-100 g);
• 50 g butter.

Step-by-step recipe for Pancho cake with pineapples

1. First, let's prepare the chocolate sponge cake. The biscuit dough cooks very quickly, so immediately turn on the oven and set the temperature to 200 degrees.

Break the eggs into a deep bowl and add sugar.

2. Beat everything with a mixer at high speed until it forms a strong foam.

3. Add flour. It is better to use premium flour, since the quality of the resulting biscuit directly depends on the flour. To better saturate the biscuit dough with oxygen, it is advisable to sift the flour first.

Add cocoa powder. Quench the soda with vinegar and add to the rest of the ingredients. This technique is needed to avoid the smell of soda in the finished baked goods. But thanks to soda, the biscuit dough will rise well during baking and the cake will turn out more airy.

4. Mix everything first with the mixer turned off so that all the flour and cocoa do not scatter. And then turn on the mixer at high speed and beat for 1-2 minutes. The dough should be liquid, with many small bubbles. The consistency of the dough is something between thick, fatty kefir and liquid sour cream.

5. Pour the dough into a baking dish with a diameter of 25-30 cm. If you use a silicone mold, you do not need to treat it with anything, but a metal mold must be greased with vegetable oil so that the biscuit does not stick. Bake in an oven preheated to 200 degrees for 20 minutes (it is better to place the pan in the lower part of the oven).

6. The chocolate sponge cake is ready. Now it needs to be allowed to cool in a warm place without drafts so that the dough does not shrink too much.

7. Remove the cooled biscuit from the mold. To make the biscuit more tender and moist, I recommend wrapping it in cling film and keeping it in the refrigerator for a couple of hours, or you can leave it overnight. And if you don’t have time and your family is excitedly waiting for a delicious cake, you can simply take note of this nuance. Cut the biscuit in half as shown in the photo.

8. We got 2 cake layers, one of which will serve as the basis for the Pancho cake with pineapples, and we will cut the second into medium cubes.

9. Place the base cake on a plate for serving the cake.

10. Place the sour cream in a separate deep bowl and add powdered sugar.

11. Gently beat everything with a mixer until smooth. The cream turns out very pleasant, liquid and non-greasy.

12. Grease the chocolate cake with sour cream.

13. Open a jar of pineapples. We don't need the juice, pour it into a separate mug and set it aside. Place pineapple pieces on the crust with cream.

14. Add chocolate biscuit cubes on top.

15. Pour a little sour cream over it.

16. And again lay out the biscuit cubes.

17. Alternating layers of sponge cake with sour cream and pineapples, we form a “volcano” or “slide”, as you like.

18. Pour the remaining sour cream on top and put the cake in the refrigerator.

19. Prepare chocolate glaze in a water or steam bath. To do this, pour a little regular tap water into a saucepan or saucepan and place a glass or metal bowl in the water. Add diced butter and broken dark chocolate. Bring the water to a boil and stir the icing until the chocolate is completely dissolved in the butter.

20. Chocolate dissolves quickly as it begins to melt at 40-45 degrees Celsius. The icing is warm and can be used immediately to decorate the cake.

21. Pour chocolate glaze over the cake. If the cake has been in the refrigerator for a long time and has cooled significantly, the icing begins to set instantly.

22. We put our beauty in the refrigerator until the chocolate icing completely hardens. The better the cake sits in the refrigerator, the tastier it will be.

The most delicious Pancho cake with pineapples is ready! Cut and enjoy this light and delicate dessert. Bon appetit!

In principle, any housewife can bake a homemade cake for a festive feast or just when friends come to visit. And it is not at all necessary to be a guru in matters of baking, the main thing is to have the desire to treat your loved ones to a homemade dessert. After all, many cakes only seem quite complicated in terms of preparation, but in fact, even inexperienced cooks can do them.

We will look at baking just such a cake in detail in this recipe. The pineapple cake is baked quite quickly and without problems, does not require any expensive products and turns out incredibly tasty.

Cake with canned pineapples

Ingredients :

- 160 g granulated sugar;
- 3 large eggs;
- 15 g cocoa;
- 220 g sour cream;
- 1 hour l. baking soda;
- 240 g flour.

For cream:

- 600 ml milk;
- 200 g butter;
- egg ;
- 160 g granulated sugar;
- 45 g flour;
- 300 g pineapples canned.

1. Combine granulated sugar and eggs in a deep bowl and beat the mixture until fluffy, about 4-6 minutes.
2. Then add sour cream, followed by soda and soda, quenched with vinegar, into the dough. Mix the mass either with a spatula or with a mixer, but at the lowest speed.
   
3. We introduce the flour in stages and before adding it, be sure to sift it for fluffiness. Mix the sour cream dough with a spatula, then it will retain its fluffiness.
   
4. Pour half of the dough (it turns out slightly runny) into a mold (20-22 cm), on the bottom of which we must lay parchment. Bake the light sour cream cake at 180 degrees for about 30-35 minutes. By piercing the sour cream biscuit with a match, we determine its degree of readiness.
   
5. Add cocoa to the second part of the dough and bake the dark cake in the same way.
   
6. Let the finished cakes cool. They turn out soft, with a porous and fairly moist structure, but not too high and with the obligatory “cap” in the center. Therefore, on each cake, we first cut off this “cap”, making the top even, and only then cut it lengthwise. As a result, we get two light and two dark cake layers. Well, cut off “caps”, which can later be used to sprinkle the sides, or you can simply eat.
   
7. For the cream you need to prepare two parts: custard and butter. For custard, mix egg, sugar, flour and a little milk in a small saucepan. We get a fairly thick, homogeneous mass, which we dilute with the rest of the milk and put on low heat. Cook until thickened, stirring the mixture constantly, otherwise it may burn. It is best to stir the custard with a whisk, then the mass will thicken without lumps. Let the finished custard mixture cool completely.
   
8. For the second part, beat soft butter until fluffy. Then, without stopping whipping, we begin to add the cooled custard mixture in small portions into the whipped butter. We get a lush and light-textured cream.
   
9. We start assembling the cake with a light layer. Additionally, we do not impregnate it with anything, since its structure is quite moist. Spread some of the cream on the cake and spread it into an even layer.
   
10. Then spread small pieces over the creamy layer canned pineapple It should be noted that the pineapple pieces must be juicy and without coarse fibers in the pulp, otherwise the taste of the cake will be spoiled.
    
11. Cover with the second cake layer, this time taking a biscuit of a different color. We repeat all the steps. That is, we alternate the cakes by color. We finish with a dark cake layer, and plan so that the last dark cake layer has an uncut side, which, after laying on the cake, would look up. Then the top of the cake will be even and it will be easy to decorate.
    
12. If the cake is required for a simple tea party, i.e. e. No special decoration is required, just coat it on all sides with the remaining cream and sprinkle with chopped scraps. But if you need an elegantly decorated cake, then line the sides with cream and secure with either crumbs from scraps or chopped nuts. Fill the top with an even layer of melted chocolate. Since melted chocolate in its pure form turns out to be very thick, when melting we add a little milk to its mass.
    
13. And then in the center of the chocolate top we apply a mesh of cream, the white color of which will look elegant on the dark glaze. And in a circle along the edge we lay out round-shaped chocolates and Oreo cookies. This is our decoration option, then you can dream up and come up with something of your own, for example, using fresh fruit.
    
14. We leave the elegantly decorated cake with pineapples in the refrigerator overnight so that it is well soaked. Porous cakes, delicate cream and juicy pieces of pineapple create an overall simply incomparable taste.

I suggest improving the recipe for your pineapple cupcake and making it a delicious and juicy cake with two options of cream (to choose from) and chocolate.

It is very easy to bake a pineapple cake in a slow cooker or oven; for this, just one cake is baked, cut and soaked in any cream. I cooked it with sour cream and custard, both options taste very good!

Ingredients:

For the test:

• Chicken egg – 4 pieces.
• Granulated sugar – 1.5 cups.
• Wheat flour - 2.5 cups.
• Baking powder – 1 sachet.
• Ground cinnamon – 1 tsp.
• Vanilla sugar – 1 tsp.
• Sour cream – 1 glass.
• Cocoa powder – 1 tbsp. l.
• Canned pineapples in syrup – 1 jar.

Cream (prepared according to your choice):

Sour cream:

• Sour cream (fat content not less than 30%) – 400 g,
• Sugar – 3/4 cup,

Custard:

• Chicken egg – 2 pcs.,
• Sugar – 1 glass,
• Milk 50 ml,
• Butter – 200 g.

Chocolate glaze:

• Dark chocolate – 100 g,
• White chocolate – 50 g,
• Butter – 50 g.

Cooking process:

I described in detail how to bake a quick one in a recent article. It would seem that it is already good, but my mother wanted to soak it in cream and decorate it with chocolate icing. In fact, my mother gave me the recipe when we were visiting her.

For the dough, beat eggs and sugar. Dry ingredients are added to them (flour + baking powder + vanilla sugar and cinnamon) and everything is kneaded at low mixer speed. Then, continuing to beat, add sour cream.

The juice is drained from the canned pineapple pieces, which is then used to soak the cake. Pineapples are added to the dough and everything is carefully mixed.

Place five tablespoons of dough in a separate bowl and mix with cocoa powder.

Grease a baking dish or multicooker bowl with butter, lay out the light dough with pineapple pieces. Drizzle chocolate batter on top, as desired.

While the pineapple pie is being baked in a slow cooker (in Panasonic for 65 minutes on the “baking” program) or oven (at 180 degrees for 40-45 minutes), the cream is being prepared. By the way, the second time I came across a large jar of pineapples, I had to increase the cooking time in the slow cooker to 1 hour 30 minutes.

At my mother's we prepared sour cream, and at home later I prepared custard, as for. I want to say that if a cake with pineapples is layered with sour cream, there is no need to soak the cakes in pineapple syrup. If you use custard with butter, then the cakes should be soaked, so it will turn out more tender and moist.

How to make sour cream:

Fat sour cream and granulated sugar

beat with a mixer until thick and sugar dissolves. You can make sour cream vanilla by adding vanilla sugar to the ingredients. The cream is cooled in the refrigerator.

Banana cream is also very suitable for soaking in sour cream; we have it on our website, you can search for it.

How to make custard:

Beat eggs with sugar and milk with a mixer until smooth and place on low heat. Cook, stirring constantly with a whisk so that the cream does not burn and there are no lumps. If you don’t have enough skill in making creams, I recommend boiling it in a water bath.
Next, the custard needs to be cooled and mixed with softened butter, which must be removed from the refrigerator in advance. Beat at low mixer speed until smooth.

From my experience: cream combines better with butter if you add cream to butter, and not vice versa. That is, first beat the butter, and then add the cream in parts. And we do all this at medium mixer speed. This cream does not need to be cooled so that it can be conveniently evenly distributed over the sponge cake or sour cream cake. One more thing, the cakes must cool thoroughly so that the butter in the cream does not start to melt.

Cut the well-cooled pineapple cake lengthwise into three parts and begin assembling the cake. Due to the chocolate dough we added on top, the pattern may always be different. This is what makes him interesting. Although you can experiment and mix the whole batter with cocoa, you will get a chocolate pineapple cake.

And here are our pineapple slices in the photo!

Pineapple cake in a slow cooker with sour cream, the photo shows how thick this cream is.

It is better to put a cake with such cream in the refrigerator for a while, and then decorate the top.

The cake is made with canned pineapples and custard made from eggs and butter. Before applying the cream, the cake is soaked in sweet syrup.

In both versions, the top cake is not soaked or coated with cream, so that the chocolate glaze sticks better.

I melted dark and white (I got it with nuts) chocolate with a piece of butter in the microwave, breaking the bars into small pieces. I put it in the microwave for 20 seconds and stirred with a spatula. The same can be done in a water bath.

While the glaze is still liquid, pour it onto the pineapple cake and spread it over the top. This must be done very quickly so that the chocolate does not harden.

Sometimes, when reheated, it curls into grains, as can be seen in my photo of the second cake. If I hadn’t said anything, no one would have noticed. I had to sprinkle grated chocolates and waffles on top of the cake.

I treat all my readers to this delicious piece of pineapple cake and congratulate them on International Women’s Day on March 8th!

And with this, with a thick layer of dark chocolate and nuts, I treat the other half of humanity.

And I wish everyone a sweet life like this delicious cake!

Best regards, Anyuta and her Recipe Notebook!