Wednesday, 27 July 2016

Recipe of Plum and Pineapple Cake

Recipe of Plum and Pineapple Cake

very good!


- 4 Tbsp sugar
- 3 Tbsp wheat flour
- 3 Tbsp potato starch
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla sugar

- 250 g pitted dry plums
-1 big can of carnation extra thick cream, or thick double cream or mascarpone (~250g)
- 1 can of sweetened condensed milk (cooked 15 minutes in the pressure cooker)
- 1/2 can of pineapple (without the syrup)

- melted white chocolate or icing or a layer of marzipan


Dough: Beat yolk + sugar + vanilla sugar until it gets a lighter color and increases the volume. 
Add manually and slowly the wheat flour + corn starch + baking powder. 
After well combined, incorporate the well beaten egg whites.
Spread the dough evenly in a baking tray covered with baking paper.
Bring it to oven at 180C until it is golden and when you pinch it with a toothpick, it goes out clean.
(i spread a slim layer in a big rectangular baking tray and after baked, i cut the dough in 3 equal pieces, that will be each one a layer of the cake)

Remove the label of the condensed milk can and put the can inside a pressure cooker. 
Cover the can completely with water, close the pressure cooker and let it cook during 15 minutes from the moment it takes pressure. (it will be lightly tanned, not dark caramel).
Let it cool down and reserve.
Beat the pitted dry plums in a mixer of food processor until it becomes a paste (it can have a few bigger bits)
In a bowl, mix the beaten plums + cooked condensed milk + chopped drained pineapple + extra thick cream. 
(you may use around 3 slices of fresh pineapple, but beforehand you will have to cook it in a bit of water with sugar and then to drain well)

Pierce each part of the dough with a fork and damp it with a bit of water.
(make it with the piece of dough already in the final place, not to break it)
Fill the cake with the filling in layers and if you have extra filling you can also put it in the top and around the cake.
In the end, cover it with melted white chocolate, or icing of a sheet of marzipan..

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