Torta Ideal de Piña for Mother’s Day
Celebrate Mother’s Day with a delightful Torta Ideal de Piña, a beautifully layered pineapple cake that is as scrumptious as it is visually stunning. This recipe combines fluffy sponge layers with a luscious filling of whipped evaporated milk, tangy lemon juice, and sweet pineapple, making it the perfect treat to show your love and appreciation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 large |
| Confectioners’ sugar (sifted) | 2 cups (280 g) |
| All-purpose flour (sifted) | 2 cups (280 g) |
| Baking powder | 2 teaspoons |
| Water | 6 tablespoons |
| Pinch of salt | 1 |
| Chilled evaporated milk | 1 can |
| Lemon juice | 4 tablespoons |
| Granulated sugar | 4 tablespoons |
| Unflavored gelatin | 2½ teaspoons (14 g) |
| Pineapple, diced and drained | 425 g |
| Apricot jam (strained) | 500 g |
| Whipping cream | 400 ml |
| Confectioners’ sugar | 120 g |
Nutritional Information (per serving, makes approximately 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 6 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugars | 36 g |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
Instructions
-
Prepare the Sponge Cake: In a mixing bowl, beat the egg yolks with the sifted confectioners’ sugar until the mixture becomes pale and fluffy. Gradually add the water and then incorporate the sifted flour mixed with baking powder and a pinch of salt. Gently fold in the whipped egg whites until just combined.
-
-
Bake the Cake: Pour the batter into a greased 26 cm (10-inch) round cake pan. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
-
Prepare the Filling and Decoration:
- In a clean bowl, beat the chilled evaporated milk until it has doubled in volume. Gradually add the lemon juice, followed by the granulated sugar and the gelatin that has been dissolved in a little hot water. Continue to beat for an additional 2 to 3 minutes until well combined.
-
Layer the Cake: Once the sponge cake is completely cooled, carefully slice it into two or three layers, depending on the height of your cake. Moisten each layer with the reserved pineapple juice mixed with a little sugar and water. Spread a layer of apricot jam on both sides of each sponge layer.
-
Assemble the Cake: For each layer, spread a generous layer of the whipped cream filling, then top with some of the diced pineapple. Repeat the layering process for all layers.
-
Finish the Decoration: Cover the entire cake with the remaining whipped cream, smoothing it out with a spatula. Decorate the top with additional pieces of pineapple or any other desired decoration.
-
Chill and Serve: Refrigerate the cake until you’re ready to serve, allowing the flavors to meld together beautifully. When ready, slice and enjoy this tropical delight with your loved ones, making your Mother’s Day celebration even more special!
This Torta Ideal de Piña is a wonderful expression of love and care, perfect for making Mother’s Day truly memorable. Whether enjoyed with family or gifted to a cherished friend, this cake is sure to bring smiles and sweet memories to all who partake in it!
