Torta de Piña: A Delightful Pineapple Cake
Description:
Indulge in the tropical flavors of Torta de Piña, a luscious pineapple cake layered with rich cream and topped with a delightful coconut or chocolate decoration. Perfect for celebrations or a special treat, this cake brings a taste of paradise to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 large |
| Granulated Sugar | 240 grams |
| All-Purpose Flour (sifted) | 240 grams |
| Cornstarch (Maicena) | 20 grams |
| Whipping Cream | 1 liter |
| Powdered Sugar (Confectioners’) | 3/4 cup |
| Chopped Pineapple | 1 cup |
| Dulce de Leche (or Peach/Apricot Jam) | 1 cup |
| Water (or Pineapple Juice if using canned) | 3/4 cup |
| Granulated Sugar | 1/2 cup |
| Vanilla Extract | 1 tablespoon |
| Shredded Coconut or Chocolate Shavings | To taste |
| Melted Chocolate Chips (for decoration) | As needed |
Instructions
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Preheat the Oven: Preheat your oven to 350°F (180°C).
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Prepare the Pan: Grease a small cake pan (22 or 23 cm) or line it with parchment paper.
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Beat the Egg Whites: In a large bowl, beat the egg whites with a pinch of salt. Gradually add granulated sugar, whipping until stiff peaks form and the sugar is completely dissolved.
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Incorporate the Yolks: Add the egg yolks one at a time, gently mixing until well combined.
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Fold in Dry Ingredients: Sift in the flour and cornstarch, gently folding with a wooden spoon or spatula to avoid deflating the egg mixture.
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Bake: Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the Cake: Once baked, allow the cake to cool completely in the pan.
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Layer the Cake: Carefully slice the cooled cake into two equal layers (or three if preferred).
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Option to Bake More: Alternatively, you can bake a second cake layer for additional height.
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Prepare the Filling: In a mixing bowl, whip the cream until it reaches the desired thickness. Gradually add the powdered sugar, being careful not to over-whip, which could cause the cream to curdle.
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Make the Soaking Syrup: Combine the water, granulated sugar, and vanilla extract in a bowl until the sugar dissolves.
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Soak the First Layer: Generously soak the first layer of cake with the syrup, ensuring the edges are also moist.
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Add Cream and Pineapple: Spread a generous layer of whipped cream over the soaked cake and top with chopped pineapple.
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Layer the Second Cake: Place the second layer on top, soak it as before, and spread dulce de leche or jam over it.
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Final Layering: Place the last layer of cake on top, soak it well, and cover the entire cake with whipped cream on the top and sides.
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Decorate: Reserve some cream for decoration, and coat the sides of the cake with shredded coconut or chocolate shavings for a beautiful finish.
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Create Chocolate Decorations: Melt the chocolate chips in the microwave (40 seconds), then use a piping bag or a zip-lock bag to create decorative shapes on parchment paper. Freeze for one minute to set.
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Let It Set: Ideally, prepare the cake a day in advance to allow the flavors to meld beautifully.
Nutritional Information (Approx. per serving)
- Servings: 12
- Calories: Varies based on ingredients and portion size
- Fat: Varies
- Carbohydrates: Varies
- Protein: Varies
Enjoy the ultimate tropical escape with every slice of this delightful Torta de Piña, a cake that truly embodies the spirit of celebration and flavor!
