Pineapple puff cake with airy protein-butter cream
I want to say right away that a pineapple cake made from ready-made puff pastry has a very delicate taste, each piece of which melts in your mouth. The cream recipe does not seem complicated, but it will require maximum attention in its manufacture. A step-by-step recipe with a photo tells in detail about all the points that you need to pay attention to and not ignore them. I hope that a wonderful dessert with air cream will soon appear on your table.
Ingredients:
- Canned pineapple - 1 can
- Puff pastry without yeast - 1 pack,
- Instant coffee - 1 teaspoon,
- Dark chocolate - 50 grams,
- Nuts almonds - 100 grams.
Cream:
- Egg white - 100 grams,
- Butter not less than 72.5% - 400 grams,
- Sugar - 220 grams,
- Cream 33-35% - 250 ml.
How to make pineapple layer cake
How to bake cakes from ready-made puff pastry
We defrost the frozen puff pastry without yeast bought in the store, divide it into equal parts, roll it out, cut out a circle (d = 26 cm) and bake until the cakes are completely ready. As a result, I got 12 cakes, beautiful and ruddy as in the photo.
How to make an oil-protein cream
Proteins are placed in a bowl that is convenient to put in a water bath. We begin to beat them in a water bath (mixer speed: medium), gradually adding sugar. As soon as a light foam has formed, increase the speed of the mixer and continue to beat without stopping until a fluffy foam is formed.
When the mixer blades are taken out of the protein mass, there should be stable peaks, as shown in the photo, which means you need to stop beating. Cool down to room temperature. If you ignore this point, then the butter will melt in the proteins and the cream will be hopelessly damaged.
Now, add oil. It should also be at room temperature. We first introduce 200 grams and beat at low speed, immediately add the second half of the butter - beat. The cream has a smooth texture. If your cream "bounced", do not be discouraged. It can still be saved. Heat the cream in a water bath, constantly whisking it. When the oil combines with the protein mass, immediately remove it and cool. After such resuscitation, the cream will no longer be so airy, but you will not be left without it.
In a separate bowl, whip the cream until fluffy. They should double in size. We don't need a mixer anymore. Using a spatula, fold the cream into the cream.
Assembling the layer cake
Place the cake on the dish / form on which you will serve the cake. Spread a layer of cream, lay out pieces of pineapple. Then, put the second cake, lightly press it down and repeat the procedure with the cream. You can make one large cake, or you can divide it into two cakes, which I did.
How to decorate a cake
When all the cakes are laid and smeared with cream, we process the sides of the cake. We apply the cream so that the cakes are not visible. We chop the roasted almonds with a knife and sprinkle the sides of the cake. With the help of melted chocolate, we apply a pattern and put the cake in the refrigerator. Before serving, sprinkle the top of the cake with instant coffee. You can also apply a pattern to the cake mold itself.
I decorated the second cake from ready-made puff pastry with airy butter-protein cream a little differently. Both options are in the photo in front of you. Which option do you like better?
My most delicious, tender and airy pineapple cake is ready. We put it in the refrigerator and wait for the moment when it will be possible to cut it and try it.
