learn this recipe that is the epitome of summer
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The iced cake exudes affection. Common at Brazilian birthday parties in the 1980s and 1990s, the recipe still conquers palates today. Summer promises to come with everything this year and a cold dessert goes super well at this time. Confectioner from Curitiba Roberta Schwanke shared a special recipe to cool off high temperatures with sweetness. “The pineapple ice cream cake with cream is a super classic recipe, it looks like a grandma’s recipe, one of those very affectionate ones and it’s a big hit on our menu”, shares Schwanke.
The chef’s preparation combines the freshness and acidity of the fruit with a light and sweet pineapple cream. The filling is wrapped in a soft sponge cake, airy and moistened with a homemade pineapple syrup. The recipe ends with a flourish thanks to the soft topping of fresh cream whipped cream and the touch of white chocolate, “which makes all the difference!”, according to the chef.
The recipe has several steps, which makes it a good option to make with the family – and enjoy too! According to the chef, “another tip to make this cake even more delicious is to assemble it one day and wait until the next day to cut and serve”, she comments. Check it step by step!
Pineapple iced cake
By Roberta Schwanke
Ingredients
- Sponge cake dough:
Ingredients: - 4 eggs
- 145 g of sugar
- 150 g of water
- 215 g of wheat flour
- 20 g of yeast
- Pineapple syrup:
Ingredients: - 380 g of water
- 70 g of sugar
- 2 pineapples
- Pineapple cream:
Ingredients: - 790 g of condensed milk
- 360 g of whole milk
- 4 egg yolks
- 20 g of butter
- Roof:
Ingredients: - 350 g fresh cream 35%
- 50 g of sugar
- White chocolate shavings
Pasta
- Beat the egg yolks, sugar and water in a mixer.
- Sift all the dry ingredients.
- Gently incorporate the dry ingredients into the dough.
- Beat the egg whites and gently mix them into the dough.
- Bake in a preheated oven at 180°C for approximately 30 minutes.
Pineapple syrup:
- Mix all the ingredients and cook over low heat until reduced a little for approximately 20 minutes.
Pineapple cream:
- Mix all the ingredients and bring to a boil, stirring constantly until it thickens.
- Set aside and let cool
- Mix half of the whipped cream for the topping into the filling.
Roof
- Mix the fresh cream and sugar and use the mixer until it reaches the whipped cream stage, set aside.
- Use half to add to the filling and the other part to cover the cake with a thin layer of whipped cream.
- Decorate with white chocolate shavings.
Dessert assembly
- Start by cutting the dough into two parts. Place the first layer in a mold with a removable bottom protected by plastic until it covers the entire bottom of the mold and pour the syrup over the dough.
- Place the first layer in a mold with a removable bottom protected by plastic until it covers the entire bottom of the mold and pour the syrup over the dough.
- Place the cooked pineapple on this dough and then the cream filling.
- Cover with a thin layer of whipped cream and white chocolate shavings.
- Cut into slices of approximately 3×5, wrap in foil and leave in the fridge.
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