Delicious, attractive and fragrant dessert will be appreciated by connoisseurs of all ages.
Lightweight, with translucent pineapple filling, it is perfect for any holiday. Two thin strips of shortcrust pastry only unobtrusively emphasize the taste of pineapple with its inherent light natural acidity and help keep shape,
Ukraine , Ukraingate , 7 , January , 2022 | Kitchen
Ingredients:
Filling:
pineapple pulp – 500 g
sugar – 150-180 g
water – 650 ml
corn starch – 150 g
salt – a pinch (to balance the taste)
For the dough:
flour – 250 g
baking powder – 1 tsp
milk powder – 3 tbsp. l
butter – 90 g
water – 90 ml
salt – 1 tsp
sugar – 3 tbsp. l
egg yolk – for lubrication
Preparation:
Peel a pineapple and cut it into large cubes. Ideally, pineapple should be ripe with a pronounced sweet and sour taste.
Send chopped pineapple in a blender bowl, send sugar, water and cornstarch there. If desired, add a pinch of salt and beat until smooth.
The resulting mass is poured into a suitable container and sent to the stove. The fire should not be above average.
Stir the mass constantly. As it heats up, it will begin to become translucent, and will acquire a good gloss, and then almost immediately begin to thicken. After waiting another 1-2 minutes, remove the sample and remove the container from the stove. Cover the filling so that it does not weather and allow to cool to room temperature.
Pour into a glass of 90 ml of water, send there salt and sugar, mix and allow to dissolve completely.
In a suitable container, pour flour, baking powder, milk powder and mix well. Then add the softened butter, cut it with a knife or spatula, while mixing with the dry mass. As a result of mixing we get a large crumb.
In a few steps, add the prepared water to the crumbs. After all the liquid is added and the dough begins to gather in a lump, move on to kneading with your hands. The result is a soft, pliable dough that does not stick to your hands.
Wrap the dough in cling film and let rest for 15 minutes.
Divide the dough into 2 almost equal parts. The larger piece is unfolded in such a way that the molded layer covered not only the bottom but also the sides. Carefully transfer the dough into a pre-greased form. It is most convenient to do this with a rolling pin.
Carefully flatten the dough, lay out the sides. Then transfer the pineapple filling and distribute evenly over the surface.
Roll out the second layer, carefully cover the contents of the form and, lightly pressing, “seal” the filling. If necessary, remove excess dough from the sides. Using a fork, thickly cover the top of the cake with dots. Abundantly lubricate the surface with egg yolk.
Send the cake in a preheated oven to 170-180C for 45 minutes.
Take the cake out of the oven, let it cool to room temperature, then cut and serve.
SOURCE : Ukrgate