Tuesday, July 28, 2015

Pina Colada cake - Pina Colada-tårta

Pina colada-tårta

A scrumptious cream cake with taste of coconut and rum and a pineapple filling. Put the filling in the day before, so the cake gets extra juicy.

1 cake, approx 10 pieces

3½ oz butter or margarine
1 cup sugar
2 eggs
1 ¼ cup flour
good 1/3 cup flaked coconut
2 tsps ground cinnamon
1 tsp vanilla sugar
1 tsp baking powder
good 1/3 cup pineapple juice
good 1/3 cup plain yogurt

1 ¼ cups crushed pineapple
1 tbsp Maizena or cornflour
1½ tbsps rum

1 ¼ cups whipping cream
pineapple chunks

Stir fat and sugar until fluffy. Add the eggs, one by one. Mix flour, coconut, cinnamon, vanilla sugar and baking powder in a bowl. Blend juice and yogurt into the batter and then turn in the flour mixture. Pour the batter in a round, greased and floured baking pan, 6 cups. Bake in the lower part of the oven at 175C/gasmark 4 for about 40 minutes. Unmould the cake on a rack and allow to cool.

Mix crushed pineapple and Maizena in a saucepan and heat until it thickens. Flavour to taste with rum. Split the cake in two layers and put the pineapple between them as a filling. Allow the cake to cool.

Beat the cream until thick, spread it on top of the cake and decorate with pineapple chunks. Serve the cake.



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