Brazilian recipe
Pineapple Cream Cake (Torta de abacaxi)
A timeless and effortless dessert, this cake perfectly balances the bright freshness of pineapple with a velvety cream, making it a standout choice for gatherings.
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Ingredients
1 tin of pineapple rings in syrup
1 tin of condensed milk
2 tins of milk
1 tablespoon of cornflour
2 egg yolks
1 pack of sponge finger biscuits
1 packet of desiccated coconut
1 tin of condensed milk
2 tins of milk
1 tablespoon of cornflour
2 egg yolks
1 pack of sponge finger biscuits
1 packet of desiccated coconut
Where to find ingredients
You can find all these ingredients in the baking or tinned fruit aisles of major supermarkets in Gaborone or other local grocery stores. Sponge finger biscuits may also be found in the biscuit aisle or specialty baking sections.
Preparation method
- Prepare the cream base by mixing the condensed milk in a saucepan.
- Pour in the milk.
- Add the cornflour.
- Stir in the egg yolks.
- Cook over medium heat, stirring constantly until the mixture boils and thickens into a creamy consistency.
- Spread a thin layer of the cream on the bottom of a serving dish.
- Dip the sponge finger biscuits briefly into the reserved pineapple syrup.
- Arrange a layer of the moistened biscuits over the base cream.
- Distribute the pineapple rings over the layer of biscuits.
- Sprinkle a portion of the desiccated coconut over the fruit.
- Cover with the remaining cream.
- Finish by topping with the rest of the desiccated coconut.
- Refrigerate until firm before serving.
Observations
This pineapple cream cake is a classic sweet treat that balances the richness of condensed milk with the natural tang of the fruit. The result is a light, irresistible dessert that sets beautifully after chilling in the fridge.
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