Brazilian recipe
Pineapple Cream Cake (Torta de abacaxi)
A timeless and refreshing dessert, this cake pairs the vibrant tang of pineapple with a velvety cream for a sophisticated treat that's perfect for special gatherings.
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Ingredients
1 can (approx. 15-20 oz) sliced pineapple in syrup
1 can (14 oz) sweetened condensed milk
2 cans (using the empty condensed milk can as a measure) of whole milk
1 tablespoon cornstarch
2 large egg yolks
1 package ladyfinger biscuits (biscoito tipo champanhe)
1 bag (approx. 3.5 oz) shredded coconut
1 can (14 oz) sweetened condensed milk
2 cans (using the empty condensed milk can as a measure) of whole milk
1 tablespoon cornstarch
2 large egg yolks
1 package ladyfinger biscuits (biscoito tipo champanhe)
1 bag (approx. 3.5 oz) shredded coconut
Where to find ingredients
You can find ladyfinger biscuits (biscoito tipo champanhe) in the international or baking aisle of local supermarkets in Nassau or Freeport. If unavailable, delicate sponge cake fingers are a suitable substitute. Fresh or canned pineapple and shredded coconut are widely available in any local grocery produce and canned goods sections.
Preparation method
- Combine the sweetened condensed milk in a heavy-bottomed saucepan.
- Pour in the milk.
- Whisk in the cornstarch until fully dissolved.
- Stir in the egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard and reaches a gentle boil.
- Spread a thin layer of the prepared custard over the bottom of a glass baking dish.
- Quickly dip the ladyfinger biscuits into the reserved pineapple syrup.
- Arrange a layer of the soaked biscuits over the base of the cream.
- Distribute the pineapple slices evenly over the biscuit layer.
- Sprinkle a portion of the shredded coconut over the fruit.
- Pour the remaining custard over the top to cover the fruit and biscuits completely.
- Finish by sprinkling the remaining shredded coconut over the surface.
- Chill in the refrigerator for at least three hours until set and firm before serving.
Observations
This pineapple cake is a classic chilled dessert that masterfully balances the sweetness of condensed milk with the natural acidity of fresh pineapple. The result is an incredibly smooth, light, and indulgent texture that sets beautifully after a few hours in the refrigerator.
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