![Ananas Torte](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SpSwkQo_YU1iwlOAjmLVWV5r3XhntE_4V2x_slnTEYjS1e_4wQscv9fQSm2V3YKIHSdPrOqrxfk9MNamhRD51oPixbQUS9PCFbhvBZ0Ri0JYOTP1v1S0hvjTQ5ZmxrrwnuTfWWA5NcyR/s640/b0605z+rszmbpvls.jpg)
Pineapple Cake, which in addition to its pleasant taste, is a light, and fragrant summer dessert.
With yogurt, mashed pineapple-one of the most popular fruit in the world, and whipped cream on a crunchy base, flavored with cardamom seeds.
Enjoy!
With yogurt, mashed pineapple-one of the most popular fruit in the world, and whipped cream on a crunchy base, flavored with cardamom seeds.
Enjoy!
work: 1h:30′ | time: 12h:00′ | difficult: |
![Ananas Torte](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZysb-OPHLJ6eUgAsBEtZTpvzsWMonLhiu1TyrTyujboZFWfiV56vjk4iOgih4iK41_UA51Uhe5ik5UoXPlpJ3m5Zf51oJ_3tyPcgNHS7wxK6Vcmeg9OyPUC2HzPCSNfPNGwpUvVm4idh/s640/Z17z+rszmbpvls.jpg)
You can prepare the base from the previous day for greater convenience.
![]() Ingredients (10 servings)Base:
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![]() Put the butter in the freezer for 20 minutes. In a medium bowl, sift the flour and rub in the coarse grater the frozen butter. Add the icing sugar, egg yolk, cardamom and salt. |
![]() Knead the dough with quick movements, forming a ball. If necessary, add a couple tablespoons of cold water. Press with your palm to make the dough flat, wrap with a transparent film and refrigerate for 1 hour. |
![]() Filling
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![]() Roll out the dough to a phyllo between two baking papers same size as the base of a hinged form, 22-24cm/ 9"-10". Grease the form and place an aluminum foil on the base. Place the rolled dough phyllo… |
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…make some holes with a fork and cover the dough with a transparent film (ovenproof) and fill it with porcelain balls or dried beans, not to rise. |
![]() Bake in preheated oven at 200°C/ 390°F/ Gas 6 for 15 minutes. Remove the membrane and the balls and put the form back in the oven for another 5 minutes until the base is cooked. Allow it to cool completely on a rack. |
![]() Soften the gelatin sheets in 4 tablespoons cold water. Drain the pineapple can and collect the syrup. Puree the pineapple very well. Add syrup so it reaches 400 ml/ 13.5 floz. |
![]() Join the mashed pineapple with the yogurt, sugar and lemon juice to make a cream. Mix well. |
![]() Warm the softened gelatin in a saucepan, gently for 1' until melted. Stir 2-3 tablespoons of the cream in the melted gelatin… |
![]() …and add the gelatin mixture back into the cream. Mix well and put the bowl in the refrigerator to cool. In between, drain the second canned pineapple, keep 6 slices, that you'l need for garnish, and finely chop the rest. |
![]() Once the cream in the refrigerator starts to thicken, beat the creme fraise with 50 gr/ 1.8 oz icing sugar to whipped cream and mix with the pineapple cream. Stir to homogenise. |
![]() AssemblyPlace the cooked tart on a platter, put the form hoop around it. Spread 4-5 tablespoons of the cream mixture onto the base. |
![]() Scatter the chopped pineapple pieces across the surface of the base and fill with the remaining cream mixture. Leave the cake overnight in the refrigerator to tighten. |
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Before serving, remove the hoop, cut the slices of pineapple, which we have kept aside, into 4 pieces and decorate the cake, as you like. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27pOTQrqDeL4C9ESK3RclXvEwJ6GhjC0SBwPxI3IoN-iSOC0_PiuR0Zun4zJ9tInQ1EIvlrE9g1lb0kTXQISaLvVdpkrAnlfXmIHj6PydioCFHurWPz3Q9uM6ZLdIL-TdB2AFmUXvDwhH/s640/Z16z+rszmbpvls.jpg)