Traditional recipes

Biscuit with whipped cream and pineapple

Biscuit with whipped cream and pineapple


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The biscuits are soaked in the pineapple syrup, broken in two and put in a small bowl for the salad, put 4 pieces each, put the pineapple pieces between them, make only the bed. Then put a layer of whipped cream. After putting the first layer of whipped cream, put the pineapple pieces again and the whipped cream again. It is uniform on the surface and the chocolate is grated.

After you finish, leave it in the fridge to cool for as long as you want. They can be eaten on the spot if you want, I always leave them cold for 30 minutes and then serve them.

If you want more portions you just have to have more biscuits, whipped cream and pineapple.

I wish you a big appetite for dessert!


Method of preparation

Separate the eggs, beat the egg whites with the sugar until it becomes a strong foam, then add the yolks and continue beating, lower the speed of the mixer and add the flour and oil.

Pour into a tray lined with parchment and greased with a little oil and bake at 180 degrees, the oven preheated for almost 30 minutes or until the toothpick comes out dry.

Remove and allow to cool.

Remove the pineapple from the compote and put the sauce in a saucepan on the fire and let it boil a little to reduce the amount. With this sauce, the top is syrupy, we put the pineapple slices on the top and after that we cover with whipped cream, which we prepare from sour cream.

We place the whipped cream as high motions next to each other.

Let the cake cool for a few hours after which it can be served. It comes out very tasty and cool.


Pineapple and cream cake & # 8211 a delight!

Delicious and fluffy, the pineapple cake is a real delight for the taste buds. Every time I prepare this cake, it ends in a few minutes. My husband and children are crazy about her.

Countertop ingredients:

  • 6 eggs, 375 gr sugar
  • 375 gr wheat flour, 2 tablespoons potato flour
  • A tip of ammonia

Cream ingredients:

  • 7 tablespoons sugar, a pineapple can, 350 ml of water
  • 2 sachets of pudding, 2 sachets of lemon jelly
  • 250 g margarine, 2 tablespoons powdered sugar
  • 500 ml cream for whipped cream, 2 sachets hardener

Method of preparation:

In a bowl, beat the egg whites until you get a stiff foam, then add the sugar and egg yolks and mix for about 5 minutes.

Turn off the mixer, add the two types of flour together with the ammonia and mix with a wooden spoon. The obtained dough is poured into a rectangular tray (21 & # 21532 cm) lined with baking paper and put in the preheated oven at 150 degrees with hot air, for about 25-30 minutes.

To prepare the cream, take the pineapple out of the can, drain it and cut it into cubes. In the remaining juice we add more water, so that 1l of liquid remains.

Add the sugar and bring to a boil. Dissolve the pudding in 125 ml of water and pour it into the boiling liquid. Let it boil for a while, stirring constantly.

When it thickens, turn off the heat and add the jellies. Stir until dissolved, then add margarine. Stir until the margarine melts. Let the cream cool.

When the dough is ready, take it out of the oven and cut it in half. Pour half of the slightly cold cream on the first top, put the chopped pineapple on top, cover with the remaining cream and then put the second top.

We put the cake in the fridge and in the meantime we prepare the whipped cream. In a bowl, beat the whipped cream until it thickens, then add the powdered sugar and the two sachets of hardener.

Take out the cake, decorate it with whipped cream and put it back in the fridge for a few hours, but it would be preferable to keep it cold for a whole night. The next day it can be cut and served. Good appetite!


DUCK CURRY WITH PINEAPPLE

  • 3 duck legs
  • 1 can of Dole Tropical Gold pineapple, cubes
  • 1 tablespoon curry powder
  • ½ spoon garam masala
  • 1 hot pepper
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 170ml coconut milk
  • 4 lime kaffir leaves
  • 1 handful of basil leaves
  • 100ml water
  • salt and pepper

In a pot for which you have a lid (or pan with high walls) place the duck legs with the skin down. Heat the pot to a medium temperature and fry the thighs for 10-15 minutes (turning them on the other side halfway) or until well browned. Then take them out on a plate and set them aside.

In the fat left by the thighs (still hot), put the sugar, curry powder, garam masala, coconut milk, fish sauce, lime leaves and water. Mix well, then place the thighs back in the pot, put the lid on and leave on medium heat for 1 hour. In the last half and half, cook them without a lid.

After the thighs are done, add the pineapple cubes. Stir and leave on the fire for a few more minutes.

At the end, sprinkle the hot pepper cut into strips and a handful of fresh basil leaves.

Even if it's not a complicated recipe, it seems perfect for the weekend - when I'm in no hurry and I can wait an hour or so until it's ready. Plus it can be prepared the day before and then it's an even better idea if you have a party.


Preheat the oven to 180 degrees C. Line a tray with baking paper. Beat the yolks with 4 tablespoons of cold water, caster sugar and vanilla sugar. Beat the egg whites and add 1/3 of the amount to the egg composition. Add flour mixed with starch and 1/2 the amount of coconut flakes. Add the rest of the egg whites and incorporate.

The composition is distributed in the tray, baked for 10 minutes.

Remove and place on a kitchen towel sprinkled with coconut flakes. Peel off the baking paper and roll the pandispan in a towel. (My countertop burned a little on the edges because I didn't spread it evenly).

To prepare the filling, let the pineapple drain and cut into pieces. Beat the whipped cream with the hardener. Leave a little whipped cream aside for decoration, and in the rest incorporate 50 g of coconut flakes and pineapple cubes.

Grease the sheet with the coconut filling, roll it and let it cool for 60 minutes.

Then powder with the rest of the coconut flakes. Whip the cream. Garnish with pineapple pieces, candied cherries (I didn't have any) and coconut flakes.

I liked it because it is not overly sweet and especially for the coconut flavor.

The recipe for pandispan roll with pineapple and coconut was proposed by amalia_aa on the culinary forum.


Method of preparation

Cake with pineapple, whipped cream, coconut and strawberries

Top: mix the egg whites with a pinch of salt, add the sugar and vanilla sugar. beat

Pineapple and whipped cream cake

Separate the eggs, beat the egg whites with the sugar until it becomes a strong foam and then add the yolks.


Cream and pineapple cake

The cream and pineapple cake is perfect for any period. It is ideal both in summer and in winter, being a delicious dish.

For the dough you need the following ingredients:

40 g finely chopped almonds

butter and flour for wallpaper form

For the filling you need the following ingredients:

500 g of pineapple from compote

500 g of fresh cheese

500 ml whipped cream

50 g finely chopped almonds

For the filling you need the following ingredients:

This cake is ideal for an anniversary day or for the annual holidays. With its help you will be able to impress all your guests. It has a delicious taste that will impress you from the first sip.

In order for your cake to be exceptional, you must follow the steps as follows:

  1. Beat eggs with sugar and 5 tablespoons of hot water until the sugar melts and until you get a creamy cream consistency. Then add the softened butter, sifted flour together with baking powder and almonds. Mix lightly and then pour into a tray lined with baking paper. Put in the oven and bake at the right heat for about 30 minutes. After the countertop is baked, let it cool and use the next day.
  2. The gelatin is left to soak. The pineapple from the compote is cut into cubes, after which you have to keep two slices of pineapple for garnish. Whip the cream together with the vanilla sugar and then put it in the cold. Fresh cheese is mixed with sugar and powdered milk. Then you have to separate a small part of the cheese and mix it on top of a bowl with warm water with gelatin. Then wrap in all the cream cheese and add the diced pineapple, almonds and half the whipped cream.
  3. The top is cut transversely in two sheets. These two sheets are syruped with the compote syrup and filled with cream cheese. Then keep 1/3 of the whipped cream for garnish. Cover the cake with the rest of the whipped cream.

At the end you have to decorate the cake with almonds, whipped cream, pineapple and candied cherry. You have to decorate it carefully so that the final result is a spectacular one. If you want to impress at first sight, you have to decorate the cake so that it is as exceptional as possible.

After you have finished decorating the cake, you have to leave it in the cold for 2 hours. Immediately after the cake has cooled you can serve it with pleasure.

I assure you it is a cake for all tastes. It is preferred by both children and adults.


Pineapple recipes

These follow pineapple recipes ideal for a light dessert, incredibly good. Learn to prepare different pineapple dishes and cakes by consulting Qbebe recipes.

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    In less than a quarter of an hour you will get delicious strawberry and pineapple salad with whipped cream. Here's what to do:

    1. Cut the strawberries and pineapple into cubes.

    2. Beat the cream with the sugar and honey.

    3. Mix the diced fruit with the lemon juice.

    4. Add the whipped cream over the fruit and leave the strawberry and pineapple salad with the whipped cream in the fridge for half an hour. Don't forget to cover the bowl with cling film.

    Strawberry and pineapple salad with whipped cream can be garnished with mint leaves or chocolate topping.



Comments:

  1. Thai

    We must be optimistic.

  2. Jonathyn

    fufa watched

  3. Akilabar

    very much even nothing. ... ... ...

  4. Shaktizuru

    In my opinion, this is a delusion.



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