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Deborah

Deborah Dana
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Recipe of Pineapple cake
Recipe

Pineapple cake

1h 30 mins
Low
35
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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 pastry 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 preserve

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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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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