Pineapple Cold Cake.
Simple, scenic, delicious.
Fresh, delicate, tasty, and so delicious, the pineapple cold cake with its creaminess and delicate lemon aroma will conquer everyone at the first taste, plus you can also prepare it in advance because it doesn’t freeze in the freezer like a packaged ice cream cake, thus maintaining its creaminess.
Try also the other cold cakes, find all the recipes CLICKING HERE.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 10.5 oz digestive biscuits
- 6.5 tbsp butter
- 2.7 tbsp milk
- Half glass limoncello (or pineapple juice)
- 1 can canned pineapple
- 2 cups liquid fresh cream
- 7 oz Nestlé condensed milk
- 2 cups Greek yogurt
- 3.5 oz powdered sugar
- Half glass limoncello (or pineapple juice)
- 1 can canned pineapple
- 8 candied cherries
- 27 ladyfingers
Tools
- 1 Mold springform pan
- 1 Stand Mixer stand mixer
- 1 Blender blender
- 1 Electric Whisk electric whisks
- 1 Spatula spatula
Steps
Cover the bottom of a 10-inch springform pan with parchment paper.
Prepare the base:
Blend the cookies in a mixer until they turn into a powder.
Melt the butter with milk on the stove or in the microwave for about 2 minutes, being careful not to burn it. Once melted, remove from heat and add the limoncello.
Mix the cookies with the slightly cooled butter, blend well with a spoon, and place the mixture at the bottom of the springform pan, pressing down well to obtain a thin and even layer.
Put in the freezer.
Meanwhile, place the cream and sugar in the stand mixer bowl or a large bowl if using electric whisks, and start whipping. Once semi-whipped, add the condensed milk, whip again, and then add the yogurt and the limoncello. Mix well and place in the fridge.
Drain the pineapple slices from their juice (keep it aside to soak the ladyfingers), then blend them into a puree.
Take the cream from the fridge and add the pineapple puree, mixing with a spatula until fully combined.
Cut 1 inch off the ladyfingers.
Take the base from the freezer and line the inner edges of the pan with the longer ladyfingers quickly soaked in the reserved pineapple juice. Place them next to each other, and carefully pour the pineapple cream inside, leveling the surface well. Return to the freezer for at least 3 hours.
After the rest time in the freezer, drain the pineapple slices for decoration and cut them in half.
Carefully remove the cake from the mold and place it on a tray, decorate the surface of the cold cake with the pineapple slices and candied cherries.
Cover the bottom of a 10-inch springform pan with parchment paper.
Base:
Place the broken biscuits in the bowl for 30 sec / speed 3, remove them from the bowl, and set them aside.
Put the butter and milk in the bowl for 3 min / 122°F / speed 3.
Add the crushed biscuits to the butter and the limoncello for 15 sec / speed 3.
Open the bowl, scrape down the sides and work for 7 seconds / speed 3.
Spread the obtained mixture on the bottom of the springform pan, pressing down well to obtain a thin and even layer.
Put in the freezer.
Meanwhile, wash the bowl and attach the butterfly.
Put the cream and sugar in the cleaned bowl with the butterfly for 3 minutes / speed 3, check if the cream is well whipped, otherwise continue to whip.
Add the condensed milk to the cream for 30 sec / speed 3.
Turn off the Bimby, remove the butterfly, pour the cream into a large bowl, and with a spatula, add the yogurt and the limoncello, then place in the fridge.
Drain the pineapple slices from their juice (keep it aside to soak the ladyfingers), then blend them in the Bimby for 10 sec / speed 8, scrape, gather the pineapple from the sides to the center, and blend another 10 sec / speed 10.
Take the cream from the fridge and add the pineapple puree, mixing with a spatula until fully combined.
Cut 1 inch off the ladyfingers.
Take the base from the freezer and line the inner edges of the pan with the longer ladyfingers quickly soaked in the reserved pineapple juice. Place them next to each other, and carefully pour the pineapple cream inside, leveling the surface well. Return to the freezer for at least 3 hours.
After the rest time in the freezer, drain the pineapple slices for decoration and cut them in half.
Carefully remove the cake from the mold and place it on a tray, decorate the surface of the cold cake with the pineapple slices and candied cherries.
Serve.
The pineapple cold cake is ready to be enjoyed… Enjoy your dessert!
Try all the other pineapple desserts, find all the recipes CLICKING HERE.
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