Biscuit cake with curd cream and pineapples

Cakes 294 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Biscuit cake with curd cream and pineapples
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Homemade biscuit cake with pineapple syrup soaking, delicate cottage cheese butter cream and pieces of canned pineapple. Moderately sweet and very tasty. It looks really festive!

Ingredients

Directions

  1. We take out the butter for the cream in advance from the refrigerator.
  2. Turn on the oven to preheat to 170 degrees.
  3. To prepare the dough, you need a deep bowl. Beat eggs with sugar and salt at maximum mixer speed for 8-10 minutes.
  4. When beaten, the eggs will almost triple in volume and turn into a fluffy creamy mass.
  5. Add the sifted flour to the whipped mass in parts and mix with a spatula.
  6. We cover the bottom of a detachable baking dish (I have a diameter of 24 cm) with baking paper. Pour the batter into a mold and place in the oven. We bake a biscuit for 30-35 minutes.
  7. We check the readiness with a wooden stick - we pierce the biscuit, if there are no remains of raw dough on the stick, then the biscuit is ready.
  8. Turn off the oven, open the door and leave the cake to cool in the oven for 20-30 minutes. If you get the biscuit right away, then due to the temperature difference in the oven and in the room, it can settle down a lot and lose its appetizing appearance.
  9. Cooking cream. In this recipe, I use homemade cottage cheese.
  10. Put cottage cheese in a blender and interrupt. If you do not have a blender, then grind the cottage cheese through a sieve.
  11. Curd cream is made on an oil basis. Beat soft butter with sugar for 5 minutes.
  12. Add condensed milk and cottage cheese. Mix with a mixer until smooth (at minimum speed).
  13. Using an immersion blender, break up the grains of cottage cheese. Cream is ready!
  14. From cans of pineapple, pour the syrup into a saucepan or small saucepan and put on fire. Bring the syrup to a boil. Reduce the fire to a minimum. Boil pineapple syrup for 10-15 minutes. Cool down.
  15. To decorate the top layer of the cake, leave one pineapple ring intact. Cut 4-5 pineapple rings into half rings. Cut the remaining pineapple rings into small pieces.
  16. Take the biscuit out of the mold.
  17. Cut the biscuit into three layers.
  18. Pour each part of the biscuit with pineapple syrup and grease with cream.
  19. We shift the sliced ​​pineapple pieces.
  20. Decorate the cake with pineapples. We put a pineapple ring in the center of the upper cake, and lay pineapple half rings symmetrically along the edge. We put the cake for impregnation in the refrigerator for 1-2 hours.
  21. Biscuit cake with curd cream and pineapples is ready!
  22. Enjoy your meal!

Biscuit cake with curd cream and pineapples



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Homemade biscuit cake with pineapple syrup soaking, delicate cottage cheese butter cream and pieces of canned pineapple. Moderately sweet and very tasty. It looks really festive!

Ingredients

Directions

  1. We take out the butter for the cream in advance from the refrigerator.
  2. Turn on the oven to preheat to 170 degrees.
  3. To prepare the dough, you need a deep bowl. Beat eggs with sugar and salt at maximum mixer speed for 8-10 minutes.
  4. When beaten, the eggs will almost triple in volume and turn into a fluffy creamy mass.
  5. Add the sifted flour to the whipped mass in parts and mix with a spatula.
  6. We cover the bottom of a detachable baking dish (I have a diameter of 24 cm) with baking paper. Pour the batter into a mold and place in the oven. We bake a biscuit for 30-35 minutes.
  7. We check the readiness with a wooden stick - we pierce the biscuit, if there are no remains of raw dough on the stick, then the biscuit is ready.
  8. Turn off the oven, open the door and leave the cake to cool in the oven for 20-30 minutes. If you get the biscuit right away, then due to the temperature difference in the oven and in the room, it can settle down a lot and lose its appetizing appearance.
  9. Cooking cream. In this recipe, I use homemade cottage cheese.
  10. Put cottage cheese in a blender and interrupt. If you do not have a blender, then grind the cottage cheese through a sieve.
  11. Curd cream is made on an oil basis. Beat soft butter with sugar for 5 minutes.
  12. Add condensed milk and cottage cheese. Mix with a mixer until smooth (at minimum speed).
  13. Using an immersion blender, break up the grains of cottage cheese. Cream is ready!
  14. From cans of pineapple, pour the syrup into a saucepan or small saucepan and put on fire. Bring the syrup to a boil. Reduce the fire to a minimum. Boil pineapple syrup for 10-15 minutes. Cool down.
  15. To decorate the top layer of the cake, leave one pineapple ring intact. Cut 4-5 pineapple rings into half rings. Cut the remaining pineapple rings into small pieces.
  16. Take the biscuit out of the mold.
  17. Cut the biscuit into three layers.
  18. Pour each part of the biscuit with pineapple syrup and grease with cream.
  19. We shift the sliced ​​pineapple pieces.
  20. Decorate the cake with pineapples. We put a pineapple ring in the center of the upper cake, and lay pineapple half rings symmetrically along the edge. We put the cake for impregnation in the refrigerator for 1-2 hours.
  21. Biscuit cake with curd cream and pineapples is ready!
  22. Enjoy your meal!

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