This recipe can also be made in pie format, using the same dough. Which is a basic sponge cake recipe. I make it in the form of pavé because I’m lazier and less skilled (#TrueBlogger). I think this is my favorite pavé recipe! A little bit of work for my standards, but still pretty easy! And this combination of pineapple and coconut is perfect, right? Let’s go?
Sponge Cake Ingredients:
4 egg whites;
4 excited;
1 teaspoon of vanilla;
4 tablespoons of wheat flour;
4 tablespoons of sugar;
1 teaspoon of yeast;
* Beat the egg whites, and still in the mixer (I used the mixer attachment) add the egg yolks and vanilla and beat some more. Now, outside the mixer, sift the flour and sugar over the egg mixture and mix little by little with a spatula or large spoon. Add the yeast and mix some more. Place on a greased and floured baking tray and bake at 180ºC (in a preheated oven).
I purposely placed it in a large baking dish (32 If you want to make a pie, use a smaller pan to make the dough taller. (see the video and I explain). In my pan it bakes very quickly, approximately 7 minutes. After baking, unmold and set aside.
Pineapple and syrup:
Heat 1 chopped pearl pineapple without the core and 1 cup (tea) of sugar. After boiling, cook for approximately 8 minutes over low heat. Check if the pineapple is soft, turn off the heat. The cooking time depends on how sweet and soft your pineapple was, so keep tasting it. Remove the pineapple, separate and reserve the syrup.
Cream Ingredients:
1 yolk;
2 tablespoons of starch;
150 ml of milk;
1 can of condensed milk;
1 can of cold, whey-free cream.
Dissolve the yolk and starch little by little in the milk to avoid lumps. Add the condensed milk and cook over medium heat, stirring until it thickens. Finally add the cream (you can also use 1 box). The cream thickens well once it cools.
Now the Assembly:
Cut the sponge cake to the size of your dish and place it at the bottom of it. Make holes with a fork and wet with a little of the syrup. Spread some of the cream and a layer of pineapple cubes. Repeat all the layers and finish with preferably freshly grated coconut. Refrigerate for at least 3 hours, but it gets better the next day. In fact, it looks WONDERFUL!
Tip: watch the video so you don’t miss the details:
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