← All recipes

🍰 Fruity Pineapple Cake with Shortcrust Pastry

376 kcal · 30 min · 4 servings

Fruity Pineapple Cake with Shortcrust Pastry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cube the butter and separate the egg (use the egg white for something else).
  2. 2. In a bowl, quickly mix the butter with powdered sugar, the egg yolk, a pinch of salt, and flour to form a smooth dough.
  3. 3. If necessary, add 1 to 2 tablespoons of cold water.
  4. 4. Shape the dough into a ball.
  5. 5. Wrap the ball in cling film.
  6. 6. Let the dough rest in the refrigerator for about 1 hour.
  7. 7. Preheat the oven to 200 degrees Celsius fan-assisted.
  8. 8. Roll out the dough on a floured surface into a round shape.
  9. 9. Place the dough as the base in a greased springform pan lined with baking paper.
  10. 10. Prick the base several times with a fork.
  11. 11. Cover the dough with baking paper.
  12. 12. Fill the paper with dried legumes (e.g., peas or beans).
  13. 13. Bake the base blind for about 15 minutes.
  14. 14. Remove the paper and the legumes.
  15. 15. Bake the base for a further approx. 5 minutes until crisp.
  16. 16. Let the base cool down.
  17. 17. Remove the cooled base from the pan.
  18. 18. Soak the gelatin in cold water.
  19. 19. Drain the can of pineapple and catch the juice.
  20. 20. Puree the pineapple in a tall container.
  21. 21. Strain the puree through a sieve.
  22. 22. Top up the pineapple liquid with the caught juice to 400 milliliters.
  23. 23. In a bowl, mix the pineapple juice with yogurt and sugar well.
  24. 24. Squeeze the gelatin lightly.
  25. 25. Dissolve the gelatin in a pot over low heat for about 2 minutes.
  26. 26. Add 2 tablespoons of the pineapple cream to the dissolved gelatin.
  27. 27. Stir this mixture quickly into the rest of the cream.
  28. 28. Chill the cream.
  29. 29. Whip the cream in a bowl with an electric hand mixer until stiff.
  30. 30. Fold the whipped cream into the pineapple cream.
  31. 31. Drain the remaining pineapple.
  32. 32. Set aside 5 tablespoons of pineapple for decoration.
  33. 33. Place the shortcrust pastry on a plate.
  34. 34. Place the clean springform ring around the dough.
  35. 35. Add 4 tablespoons of pineapple cream to the dough.
  36. 36. Distribute the pineapple cubes evenly on top.
  37. 37. Spread the remaining cream over it.
  38. 38. Let the cake set in the refrigerator for at least 4 hours or overnight.
  39. 39. Remove the springform ring before serving.
  40. 40. Distribute the remaining pineapple cubes on the cake.
  41. 41. Garnish the cake with mint if desired.

Nutrition per serving