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 yet simple finish.
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Ingredients
1 can pineapple slices in syrup
1 can condensed milk
2 cans milk
1 tbsp cornstarch
2 egg yolks
1 package ladyfinger biscuits (biscoito champanhe)
1 package shredded coconut
1 can condensed milk
2 cans milk
1 tbsp cornstarch
2 egg yolks
1 package ladyfinger biscuits (biscoito champanhe)
1 package shredded coconut
Where to find ingredients
You can find these staples at local markets and grocery shops in Port Vila. Look for the baking aisle for cornstarch and coconut, and the tinned goods section for the pineapple and milk. If you cannot find ladyfingers, you may substitute with sponge cake pieces or plain sweet biscuits as a standard alternative.
Preparation method
- Combine the condensed milk in a saucepan to begin the base of the cream.
- Pour in the milk and stir to incorporate.
- Whisk in the cornstarch until completely dissolved.
- Stir in the egg yolks.
- Cook over medium heat, stirring constantly until the mixture thickens into a smooth custard.
- Spread a thin layer of the cream onto the bottom of a serving dish.
- Lightly soak the ladyfinger biscuits in the reserved pineapple syrup.
- Create an even layer of the soaked biscuits over the cream base.
- Arrange the pineapple slices on top of the biscuit layer.
- Sprinkle a portion of the shredded coconut over the fruit.
- Cover everything with the remaining cream.
- Finish by dusting the top with the rest of the shredded coconut.
- Refrigerate until set and chilled before serving.
Observations
This pineapple cream cake is a traditional favorite that masterfully balances the richness of condensed milk with the natural acidity of fresh pineapple. Once chilled, it develops an irresistibly smooth texture that makes it a perfect centerpiece for gatherings.
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