Brazilian recipe
Pineapple Cream Layer Cake
A timeless and refreshing dessert, this chilled treat balances zesty pineapple slices with a luscious, velvety cream for the perfect finish to any meal.
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Ingredients
1 tin of sliced pineapples in syrup
1 tin of condensed milk
2 tins of milk
1 tablespoon of cornflour
2 egg yolks
1 packet of ladyfinger biscuits
1 packet of desiccated coconut
1 tin of condensed milk
2 tins of milk
1 tablespoon of cornflour
2 egg yolks
1 packet of ladyfinger biscuits
1 packet of desiccated coconut
Where to find ingredients
You can find canned pineapple, condensed milk, and desiccated coconut at major local supermarkets and grocery stores. Ladyfinger biscuits (often sold as sponge fingers) can be sourced in the baking or imported goods aisle of larger retailers.
Preparation method
- In a heavy-bottomed saucepan, whisk together the condensed milk.
- Pour in the milk and combine thoroughly.
- Stir in the cornflour until dissolved.
- Add the egg yolks and mix well.
- Cook over medium heat, stirring continuously, until the mixture thickens into a smooth cream.
- Spread a thin layer of the cream across the bottom of a serving dish.
- Briefly dip the ladyfinger biscuits into the reserved pineapple syrup.
- Arrange a layer of the moistened biscuits over the cream base.
- Distribute the pineapple slices evenly over the biscuit layer.
- Sprinkle a generous portion of the desiccated coconut over the fruit.
- Pour the remaining cream over the top to cover everything completely.
- Finish by dusting the final layer with the remaining desiccated coconut.
- Chill in the refrigerator until firm before serving.
Observations
This pineapple cake is a classic crowd-pleaser that perfectly marries the sweetness of condensed milk with the natural tang of the fruit. After chilling, it develops a silky texture that is both light and indulgent, making it an ideal choice for gatherings or special occasions.
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