Fresh Pineapple Cream Cake
May 2, 2023 21:23:35 GMT -5
Post by maybetoday on May 2, 2023 21:23:35 GMT -5
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500 g pineapple (17.5 oz).
3 egg yolks.
3 spoons of sugar.
3 tablespoons cornstarch.
50 g butter (1.75 oz).
Cook over low heat until butter melts.
Cook over medium-high heat, stirring constantly, until thickened.
Cover and let cool to room temperature.
3 eggs.
180 g sugar (3/4 cup).
Remember that 1 cup = 240 ml.
100 ml sunflower oil (2/5 cup).
240 ml milk (1 cup).
320 g flour (2 cups + 2 tablespoons).
2 teaspoons baking powder.
27 x 18 cm (10 x 7 inch) mold.
Bake in a preheated oven at 170°C (338°F) for 50 minutes.
60 g powdered sugar (1/2 cup).
360 ml whipping cream (1.5 cups).
Beat for 3-4 minutes until you get this texture.
500 g pineapple (17.5 oz).
3 egg yolks.
3 spoons of sugar.
3 tablespoons cornstarch.
50 g butter (1.75 oz).
Cook over low heat until butter melts.
Cook over medium-high heat, stirring constantly, until thickened.
Cover and let cool to room temperature.
3 eggs.
180 g sugar (3/4 cup).
Remember that 1 cup = 240 ml.
100 ml sunflower oil (2/5 cup).
240 ml milk (1 cup).
320 g flour (2 cups + 2 tablespoons).
2 teaspoons baking powder.
27 x 18 cm (10 x 7 inch) mold.
Bake in a preheated oven at 170°C (338°F) for 50 minutes.
60 g powdered sugar (1/2 cup).
360 ml whipping cream (1.5 cups).
Beat for 3-4 minutes until you get this texture.