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Deborah

Deborah Dana
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Recipe of Pineapple cake
Recipe

Pineapple cake

1h 30 mins
Low
34
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These rich individual cakes have slices of pineapple, varnished with jam.
Learn more about Deborah Dana

Ingredients

8 portions
  • 4 slices pineapple, in syrup
  • 1/2 cups custard cream
  • 1 cup flour
  • 1/3 cups unsalted butter
  • 1/3 cups sugar
  • 1 egg, slightly beaten
  • 1 lemon zest
  • 1 pinch salt
  • 1/4 cups Pineapple marmalade

Preparation

In a large bowl, mix flour with butter, sugar, egg, lemon zest and salt. Mix the dough with your hands until you get a cake dough.
Wrap the dough with a sticky plastic and refrigerate for 1 hour.
Pre-heat the oven to 200 degrees Celsius.
Grease 4 cake molds 10 cm in diameter with a little butter.
On a clean surface with a rolling pin spread the dough and cut circles of 13cm, cover the molds for the cakes and with a fork chop the edges.
Bake the bases for 15 minutes or until golden brown.
Remove the bases from the oven, let cool and then spread 2 tablespoons of custard on each base, and cover with 1 slice of pineapple.
Heat the marmalade in a pot over medium heat until it becomes liquid and varnish the tartlets with them. Serve

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Clara Janeth Hernandez Alvarez
27/06/2020 20:32:34
se ve deli
Maria Eliana Muñoz Aliaga
23/01/2013 18:52:29
ME ENCANTO MUCHO LA RECETA ESPLICADA PASO A PASO NINGUNA

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