Pineapple And Mint Cake Recipe

Name: Pineapple And Mint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs, separated; 1/3 cup + 3 tbsp sugar; 2 tsp vanilla extract; 1 pinch salt; 15 sprigs mint, sprigs finely chopped; 1/3 cup cornstarch; 1/3 cup all purpose flour; 1 tsp baking powder; 10 sheets gelatin; 2 - 20 oz cans pineapple chunks, drained; 3 3/4 cup heavy cream

Servings: persons

3 None eggs, separated
1/3 cup + 3 tbsp sugar
2 tsp vanilla extract
1 pinch salt
15 sprigs mint, sprigs finely chopped
1/3 cup cornstarch
1/3 cup all purpose flour
1 tsp baking powder
10 sheets gelatin
2 - 20 oz cans pineapple chunks, drained
3 3/4 cup heavy cream

1
Preheat the oven to 400u00b0F. Whisk the egg whites with 3 tbsp of cold water until stiff, and add 1/3 cup of sugar, 1 tsp of vanilla extract, and the salt. Fold in the egg yolks, one at a time, and stir in the chopped mint. In a separate bowl, mix the cornstarch, flour, and baking powder and gently fold it into the egg mixture. Transfer the mixture to 10 inch springform cake pan, lined with parchment paper, and smooth it over. Bake for about 15 mins and let cool in the cake pan on a wire rack for about 3 hours.
2
Soak the gelatin in cold water. Puree about 8 pineapple chunks with 1 tsp of vanilla extract. Whip 2 1/2 cups of cream with an eggbeater. Drain the gelatin and melt it in a small pan. Add 4 tbsp of pineapple puree, stir well, then add the remaining puree. Gently fold the puree into the whipped cream. Cut the cake in half horizontally and put the bottom half in a cake ring. Spread the pineapple cream on the cake and smooth it over. Press the top half gently onto the cream and refrigerate the cake for 5 hours.
3
Wash the remaining mint leaves, roll them in 3 tbsp of sugar, and leave them to dry. Cut the remaining pineapple chunks in half. Whip 1 1/4 of cream until stiff and spread on top of the cake. Garnish with pineapple chunks and sugared mint leaves.

1052

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 None eggs, separated, 1/3 cup + 3 tbsp sugar, 2 tsp vanilla extract, 1 pinch salt, and more.

Yes, Pineapple And Mint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple And Mint Cake

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