Brazilian recipe
Pineapple Cream Cake (Torta de abacaxi)
A classic and straightforward dessert, this cake pairs the refreshing tang of pineapple with a velvety custard, making it a perfect choice for special gatherings.
0.0 / 5 by 0 Reviews
Ingredients
1 can of pineapple slices in syrup
1 can of sweetened condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 egg yolks
1 package of ladyfinger biscuits
1 bag of shredded coconut
1 can of sweetened condensed milk
2 cans of milk
1 tablespoon of cornstarch
2 egg yolks
1 package of ladyfinger biscuits
1 bag of shredded coconut
Where to find ingredients
You can find these ingredients at local supermarkets such as Naivas, QuickMart, or Carrefour. Look for ladyfinger biscuits in the imported goods or baking aisles. As a substitute for ladyfingers, you can use any sponge-based biscuit that absorbs syrup well.
Preparation method
- In a saucepan, combine the sweetened condensed milk.
- Pour in the milk.
- Whisk in the cornstarch until smooth.
- Add the egg yolks and mix well.
- Cook over medium heat, stirring constantly until the mixture thickens and reaches a creamy consistency.
- Spread a thin layer of the cream on the bottom of a serving dish.
- Dip the ladyfinger biscuits briefly into the pineapple syrup.
- Arrange a layer of the moistened biscuits over the cream.
- Distribute the pineapple slices over the biscuits.
- Sprinkle a portion of the shredded coconut over the fruit.
- Pour the remaining cream over the top to cover the layers.
- Finish by garnishing with the rest of the shredded coconut.
- Refrigerate until set and thoroughly chilled before serving.
Observations
This pineapple cake is a traditional sweet that perfectly balances the rich sweetness of condensed milk with the natural acidity of the fruit. The result is a refreshing, velvety dessert that sets beautifully when chilled, offering an irresistible texture.
Ratings and comments