How to make
The dried fruit are soaked in the juice (3.4 fl oz /100 ml/) in advance, for at least 8 hours, the yolks are beaten with 2. oz (70 g) of sugar in a water bath, until a thick foamy mixture is obtained.
Beat the egg whites with the remaining sugar (5 oz /140 g/), add it slowly in portions, until the mixture turns white and mix it carefully with the flour and fruit.
Bake at 340°F (170°C) for 30 minutes.
After the cake layer cools down, cut it into 3 and soak them in the pineapple juice (20 fl oz /600 ml/).
The cream is prepared from 10 oz (300 g) of white chocolate, mixed with 10 fl oz (300 ml) of cream. Boil the cream, remove it from the heat and add the white chocolate.
Once it cools completely, add to 20 fl oz (600 ml) of whipped cream and 7 oz (200 g) of cream cheese.
The special cream cake is spread with cream and pieces of pineapple are placed between the rows.
The decoration of the pineapple cake is made from coconut shavings on the side of the cake layers, the top is decorated with a piping bag with the remaining cream and pieces of pineapple, which have been rolled in coconut.
The Tropical Pineapple Cake is perfect for any holiday.
