Semolina cake with pineapples
6 servings
60 minutes
This delicate and airy semolina cake with pineapples is a real find for lovers of unusual desserts. Semolina gives the batter lightness, while canned pineapples add juiciness and exotic sweetness. Its roots can be traced to Russian cuisine, where 'mannik' is a popular type of pastry; however, the pineapple note brings freshness and modernity to it. The creamy frosting makes the cake's texture soft and silky, while the walnut decoration adds a pleasant crunch. Perfect as a morning dessert with tea or for a festive table. Try this cake, and you'll discover an amazing combination of simplicity and refined taste!
1
Separate the whites from the yolks. Whisk the yolks well with sugar. Combine two tablespoons of pineapple juice with semolina and mix well with the yolks. Fold in the whipped egg whites. Pour the mixture into a well-greased mold. (I put baking paper in the mold, it comes off easier). Bake in the oven for 40 minutes at 180°C.
- Sugar: 125 g
- Chicken egg: 3 pieces
- Canned pineapple: 1 jar
- Semolina: 75 g
- Cream 35%: 500 ml
- Walnuts: 10 pieces
2
Whip the cream with sugar (about 2 tablespoons) until thick foam. Cut the cake lengthwise, letting it cool first, spread a layer of whipped cream on it, then a layer of pineapples. Close the cake with the top half, spread cream on the edges and on top. Decorate with pineapples and walnuts. (Or grated chocolate: it tastes very good combined with cream).
- Sugar: 125 g
- Canned pineapple: 1 jar
- Cream 35%: 500 ml
- Walnuts: 10 pieces