To you from minute to minute should come the guests, and you have absolutely nothing to tea? Of course, you can quickly run to the nearest store or confectionery, but we bring to your attention a few interesting, and most importantly quick recipes   cooking sweet pineapple pie. It is prepared in just 30 minutes, but it turns out unusually tasty, tender and just melting in your mouth. So let's get started?

Take chocolate chocolate with a knife or grater before decorating and decorating a cake. You can be adored with mint or honey. As the name itself suggests, you really have something to look forward to. Pineapple bouquet, fresh, light and incredibly fast and simple. Try to experience a real orgasm.

Dough: 1 medium tin pineapple. Chocolate - on a skewer and chopped nuts - sprinkle.


Pour pineapple and juice with a dipstick and dip other ingredients in the dough. Or we can use baking paper instead of spill. After baking, let the biscuit cool. Meanwhile, we prepare the cream in the same way. We just mix and mix.

Pineapple pie in a slow cooker

Ingredients:

  • butter - 200 g;
  • granulated sugar - 150 g;
  • chicken egg - 3 pcs .;
  • wheat flour - 250 g;
  • baking powder - 10 g;
  • brown sugar - 20 g;
  • vanillin - 3 g;
  • canned pineapples - 200 g

Cooking

First melt a little butteradd chicken eggs, vanillin and sugar, beat well with a mixer until smooth. Gradually add the pre-sifted wheat flour and baking powder, stir and leave for 5 minutes at room temperature. This time we grease the multicooker bowl with butter, and sprinkle the bottom with brown sugar, in order to give the cake a delicious caramel color. Next, lay out the rings of pineapple, and the rest finely cut and add to the dough, which is poured on top. Bake pineapple pie for 60 minutes by setting the "Baking" mode on the slow cooker. Then gently turn it over on a flat dish and serve it to the table.

As soon as the sponge cake is cool, spread it with cream, sprinkle chocolate on the surface and sprinkle chopped nuts or almonds. Leave it to cool again, about an hour before the cream hardens. A quick, simple bunch that will surprise you with its fluffy, fresh sponge and gentle cream. The body of pineapple captures all your visits.

From this pretty cool pineapple pie. Easy, perfectly balanced - a sweet sponge and not too sweet, slightly sour cream. Separate the white from the chopsticks, beat the stiff foam. At the end of the whipping, add a lot of sugar, chopped sugar, whipping after each addition. Add a little yolk, still beating. Place the egg yolk in the sifted flour. Stir in the dough with a spatula so that the ingredients are mixed and the foam does not fall. Three pastry chips or other circular forms with a diameter of 22 cm should be packed with baking paper, do not lubricate the sides.

Pineapple pie with condensed milk

Ingredients:

  • egg - 2 pcs .;
  • condensed milk - 100 ml;
  • flour - 1.5 tbsp .;
  • baking powder - 1 tbsp. spoon;
  • canned pineapples - 200 g

Cooking

Beat well eggs with condensed milk - until smooth. Then pour flour, baking powder and mix thoroughly. The dough should resemble the usual sour cream consistency. Then take a baking dish, grease with oil and carefully pour the cooked dough. We spread on top slices of canned pineapples and gently squeeze them. We bake in an oven preheated to 175 ° C for about 20 minutes. That's all, after a time the fragrant and tasty pineapple pie is ready.

Peel the pineapple, then place the slices on several layers of paper towel and squeeze it to get rid of excess juice. Ingredients should be well cooled. Split and mascarpone to beat, using a whipped whip, at the end of the ramen, add powdered sugar   and lemon zest, mascarpone cream and half-split cream. One piece is laid down to finish the cake, and the other is with pineapple.

Punch for biscuit sponge coconut flakes dried pineapple flowers for decoration. Place the top tops and perforate the pineapple cream: place the bottom plate on the plate, sprinkle with a small amount of sponge and apply the cream, then do the same, the top and sides of the cake should be smeared with cream. Finish the sides with coconut chips, on top with pineapple flowers.

Pineapple pie Changeling

Ingredients:

For the test:

  • egg - 4 pcs .;
  • sugar - 200 g;
  • wheat flour - 200 g;
  • baking powder - 1 tsp;
  • butter - 10 g;
  • vanillin - to taste.

For the base:

  • butter - 75 g;
  • brown sugar - 100 g;
  • chopped walnuts   - 200 g;
  • canned pineapple - 200 g

Cooking

Leave the whole cake cool in the fridge for at least 3 hours. All ingredients must be at room temperature. Carefully place the dough in them. Heat the cookies from the oven, about 60 cm high, fall to the floor. Cure at room temperature. Note: the sides of the sponge should be separated from the form with scissors only after it has cooled. Breast beautifully sweet, creamy and tender. If you like pineapples, you will find yourself in heaven! It was made on a white sponge, topped with sweet condensed milk and fruit pineapple.

So, first we take a baking dish, put it on a very low heat, throw a small piece of butter and melt it. Next, put the sugar and stir until completely dissolved. Then add finely chopped walnuts and mix. With canned pineapple gently pour all the juice and cut the rings in half. Spread pineapples on top of caramel with nuts in the form of chamomile.

Cake is suitable for all celebrations, both for children, and for adults; It is gorgeous, beautifully carved and looks beautiful on the table. Work well with cake for two days. The day before, they bake cookies and store at room temperature under a linen cloth. On the eve, you must make a fruit and store in the refrigerator. Do not forget to cool the ingredients in the cream on the fridge, especially condensed milk.

Separate the whites from the yolks, beat the stiff foam. At the end of the ramen, add sugar, spoon spoons, climbing at the end. Add the egg yolks one by one, still beating. Add flour to the dough, gently mix the spatula. Remove hot dough from the oven, about 60 cm high, lower them to the floor. Set aside for a hollow oven to cool.

Next, proceed to the preparation of the dough. To do this, separate the whites from the yolks. Beat the yolks with sugar into a fluffy white mass. Add vanilla to taste, oil and mix everything. Squirrels whip in a dense foam and carefully enter into the yolk mass. Add flour with baking powder and gently stir.

Sponge sponge on 3 worktops. Note: the sides of the sponge are separated from the mold with a knife only after it has cooled. Cream of condensed milk. All ingredients must be cooled. Place the mascarpone cheese in the mixer bowl and mix it to get a more tender cheese. Add sweetened condensed milk and continue beating. He must create a thick, uniform cream.

1, 5 small jars of pineapple in syrup 1, 5 teaspoons of gelatin powder or 1, 5 teaspoons of gelatin 1 tablespoon of lemon juice 1, 5 teaspoons of potato flour, dissolved in 2 tablespoons of water. Canned pineapples are cut into small cubes, placed in a pot, poured the remaining syrup into syrup. Apply to a medium-capacity burner, add lemon juice, mashed potato flour and boil. The stuffed gelatin added to the gelatin, constantly stirring, is completely dissolved.

Fill the prepared form with fruit with this dough and send it to the oven preheated to 180 degrees for about 35 minutes. At the expiration of time, we take out the form with the cake and immediately with a quick movement we turn over to a flat dish. Serve upside-down pineapple cake for tea, warm or cold.

You can also make this dessert not only with pineapples, but also with fresh apricots, peaches or berries.

If necessary, preheat the burner, stirring constantly, but without boiling. Fructose should have a gel consistency. Beating cream to get a thick cream at the end of whipping, adding powdered sugar. Put half of the fruit pineapple on the sponge cake. Cover the second biscuit, soak the remaining half of the punch. Place the remaining pineapple pineapple on top of the sponge and distribute it with half of the remaining cream. Cover the last sponge cake, rinse it with the rest of the punch.

Mimosa Cake - Ingredients

Sell ​​out cream cake   on the sides of the cake, whipping cream on top. Decorate yourself - in my case, this coconut shavings are only on top of the cake. Mimosa, italian recipe   cake for women's day. In Italy, usually on March 8, when women receive exotic flowers in their gift bouquets, small flowers of the sun. This cake borrowed the name of the flowers because it is decorated with the core of pandisan, broken into small pieces resembling mimosa.

Ingredients - Vanilla Cream and Pineapple for Mimosa Cake

  Ingredients syrup for Mimosa cake. Crushed stone with a core 150 ml sour cream for whipped cream 15 g sugar vanilla powder 2-3 tablespoons of coconut flakes. Place whole eggs in a bowl, add a pinch of salt knife, thinly toasted lemon and lemon peel   and blend until the composition triples its volume and turns into light.

Mimosa Cake Syrup - Preparation

Boil the syrup until the sugar is completely melted, then extinguish the fire and let it cool for 10 minutes. Vanilla Cream with Pineapple - Preparation. We put milk, sour cream and vanilla paste, spread out along the length, in a small cracker on a small fire. When the mixture is heated, we quenched the heat, added lemon peel and covered the cracker with a lid. Remove the vanilla paste, gradually pour the hot milk into the yolks mixture and mix well. Put the mixture back into the pan and simmer the vanilla cream over low heat until it thickens. We turn off the fire and cover the plastic cream food foil. The foil should be placed in direct contact with the surface of the cream. Allow the cream to cool to room temperature, then refrigerate for at least 30 minutes. Meanwhile, pour out the pineapple pieces and cut them into small cubes and put the gelatin sheets soaked in cold water   within 10 minutes. Remove the cream from the fridge, add the pineapple cubes and mix. Squeeze the gelatin sheets very well and put them in a small cracker. Add 1 tablespoon of water and heat to a small amount of heat, with great care not to boil! Let the gelatine cool for about 1 minute, then mix it with 2 tablespoons of mixed cream. Place the gelatin in the remaining cream and mix well, then add the cream to the vanilla cream and mix thoroughly, from bottom to top, until smooth. Cut a horizontal cut approximately 2 cm from the top of the cold pandishan. Cover with a piece of pandishan cream, which is also very thin, and lightly press down on it. Put the cold sour cream in a cool metal bowl and stir until it is a little firm, then gradually add the sugar powder and mix at medium speed until we get a solid texture. We dress the cake with a layer of cream and powder evenly with a mixture of pandispan and coconut flakes. If we choose fresh flowers, we guarantee that they are edible and are obtained from untreated biological seeds.
  • Mix flour and starch and gradually blacken them in the composition of eggs and sugar.
  • Include flour in the composition of eggs in 2-3 tranches with slow upward motions.
  • Tap with oil and flour and add the composition of pandisferan.
  • We put water, anode juice and sugar in a small pot, on a small fire.
  • When the syrup is slightly hot, add lemon liqueur and cover the cracker with a lid.
  • We completely cool the syrup.
  • In a separate pot add the yolks, sugar and cornstarch.
  • We mixed with beans to homogenize.
  • We put the core in a pot and crush it in small pieces of pandishan.
  • Add 2-3 tablespoons of coconut and mix well.
Easy to cook, has a wonderful, tasty cream, as well as decorating and filling pineapple.

In cold winters, there is nothing better than gathering a warm company in a narrow circle, making tea and serving pineapple dessert to the table. Nothing unites people like a joint meal. Especially if it is an airy and perfectly tender dessert with characteristic sourness. You can prepare it in advance, or together with the guests, accompanied by a pleasant conversation.

You just fall in love with him! Optional - 1 bicarbonate knife tip. We are preparing a cake for a start. Cooling requires a cooling time of at least 4 hours. Put the whole eggs in a bowl that can be put in the marinade, then mixed with salt. Add sugar and be as vigorous as you can. We make sure that the eggs do not heat up too much, otherwise we risk folding.

We gradually turn on the flour, mixing very easily, from the bottom up, with a spoon or spatula. Optionally, we can add the tip of the bicarbonate knife and mix. Let it cool for the first 10 minutes in the tray, then remove it and leave on the barbecue for at least 4 hours. We cut it so that we can get two countertops of the same size. Before we cut off the counter, we prepare the cream. Mix the condensed milk sweetened with mascarpone, then add the coconut.

It is time to call it pineapple Charlotte in the sense that cooking does not take much time or effort, the composition is the simplest, but there are more than enough emotions from the result. Some time ago, this cake was generally traditional for my weekend, I ate it at least once a couple of weeks. Then there were other desserts and recipes, but, as you can see, you always return to the good.

I like the cake with my lightness. Look at the photo, a large, thick piece of cake and pineapple rings, it seems that such a piece weighs a ton. But no, the airy texture leaves no chance of remaining even a small piece. And it is best to eat it with your hands, biting off huge chunks and washing it down with your favorite tea or coffee.


In a small sauté pan melt 65 gr. butter and 30 gr. white and brown sugar. Stir until sugar dissolves and mass becomes homogeneous. You can take only white or only brown sugar. Why do I use both - each gives its own taste and even texture notes.

In the bowl, whisk the remaining butter (room temperature, 115 g.) And both types of sugar (220 g. White and 70 g. Brown) until homogeneous.

One by one, enter the eggs (2 pcs.), Carefully beating the mass.

Add sour cream (120 gr.), Mix well again. Pour the mixture of flour (160 gr.), Baking powder (1 tsp.) And soda (1/4 tsp.).

At the bottom of a detachable form, pour so much oil mixture that it covers the bottom of 3 mm. Wrap the outside of the form with a layer of foil (so that the oil does not leak when baking). Put the rings of pineapple in a circle. Optionally, you can cut out of the rings "patches" for free cavities. Of course, you can use other fruits, but here is a little subtlety - pineapple retains its color, texture and appearance best of all. Because the cake is beautiful.

Top gently pour the dough so as not to move the pineapple rings.

Bake at 180 degrees for 40-50 minutes. Check the readiness of the wooden skewer.

A nice bonus is that the pineapple burns calories in the cake. Cool after all, there is a dessert and do not feel remorse for it)