Brazilian recipe
Pineapple Cake (Torta de abacaxi)
A classic and practical dessert, this cake pairs fresh pineapple with a velvety cream, making it a perfect choice for special occasions.
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Ingredients
1 can of pineapple in syrup (rings)
1 can of sweetened condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 eggs (use only the yolks for the cream)
1 box of ladyfinger biscuits
1 packet of shredded coconut
1 can of sweetened condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 eggs (use only the yolks for the cream)
1 box of ladyfinger biscuits
1 packet of shredded coconut
Where to find ingredients
All ingredients can be found in local supermarkets or specialized grocery stores. Ladyfinger biscuits may also be found in bakeries; as a substitute, plain sponge cake can be used if ladyfingers are unavailable.
Preparation method
- Prepare the cream by mixing the condensed milk in a pan
- Add the milk
- Stir in the cornstarch
- Add the egg yolks
- Heat over the stove, stirring constantly until it boils and reaches a creamy consistency
- Spread a small portion of the cream on the bottom of a glass dish
- Moisten the ladyfinger biscuits in the pineapple syrup
- Make a layer of the moistened biscuits over the cream
- Distribute the pineapple rings over the biscuits
- Sprinkle a portion of the shredded coconut
- Cover with the remaining cream
- Finish with a layer of shredded coconut on top
- Refrigerate to firm up before serving
Observations
This pineapple cake is a traditional dessert that balances the sweetness of condensed milk with the natural acidity of the fruit, resulting in a light and irresistible texture once chilled.
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