Una irresistible Torta de piña // An irresistible pineapple cake

Greetings friends HIVERS from @foodiesbeehive, I hope you are well at home. Today I share with you the preparation of an exquisite and irresistible pineapple cake. I made this cake especially for my mother who had a birthday and wanted to enjoy a delicious pineapple cake for her birthday. Pineapple cake is a dessert that everyone likes because the flavor of the cake is really unbeatable. There are different ways to prepare a pineapple cake, this goes according to each person's own experience, at the beginning I wanted my pineapple cake to look like the ones I saw in the pages of the famous pastry chefs, shiny and provocative, it cost me a lot, since it was a total disaster every time I unmolded them, in fact the first pineapple cake I prepared was like a cheese, I used natural pineapple juice, which caused the cake to boil during the time it was baking, despite everything it was super rich, then I investigated and understood that the juice used for pineapple cake can not be the natural one, it has to take its cooking or be those canned juices that already come processed, they are not natural.

¿¿ Que necesitamos para preparar esta deliciosa torta ??

What do we need to prepare this delicious cake?

Para el bizcocho

For the cake

• 450 grs harina de trigo leudante
• 450 grs azúcar
• 300 grs mantequilla
• 240 ml de jugo o néctar de piña
• 7 huevos
• ralladura de limón
• 1 cucharadita de vainilla
• 1 cucharadita de polvo de hornear
• Rodajas de piña
• 5 Cerezas

• 450 grs. leavening wheat flour
• 450 grs sugar
• 300 grs butter
• 240 ml pineapple juice or pineapple nectar
• 7 eggs
• grated lemon zest
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• Pineapple slices
• 5 cherries

Para el almibar

For the syrup

• 1 taza de azúcar
• 1/4 taza de jugo de piña
• 1 cucharadita de mantequilla

• 1 cup sugar
• 1/4 cup pineapple juice
• 1 teaspoon butter

Preparación

Preparation

Almíbar

Syrup

• Colocamos el azúcar, el jugo de pina, y la mantequilla en el molde que utilizaremos para hornear la torta, mezclamos y lleva,os a fuego lento hasta formar un almíbar, desplazamos el liquido con mucha precaución por toda la superficie del molde. Dejamos enfriar y colocamos las rodajas de piña, untadas previamente con mantequilla por su superficie.

• Place the sugar, pineapple juice, and butter in the mold that will be used to bake the cake, mix and heat over low heat until a syrup is formed, moving the liquid carefully over the entire surface of the mold. Let cool and place the slices of pineapple, previously buttered on the surface.

Bizcocho

Cake

• Separamos las claras de las yemas de los huevos, y batimos a lata velocidad con un batidor eléctrico hasta que las claras estén a punto de nieve. Preservamos esta mezcla.

• Separate the egg whites from the yolks, and beat at high speed with an electric mixer until the egg whites are stiff. Preserve this mixture.

• En un envase profundo colocamos la mantequilla con el azucar y mezclamos a lata velocidad por aproximadamente 15 minutos, o hasta estar bien cremosa la mezcla y sentir muy mínimo los granos de azúcar, añadir poco a poco los huevos y continuar mezclando por 5 minutos más.

• In a deep bowl place the butter with the sugar and mix at high speed for approximately 15 minutes, or until the mixture is very creamy and the sugar grains feel very minimal, gradually add the eggs and continue mixing for 5 more minutes.

• Añadir el jugo de naranja si utilizas nectar no es necesario cocinarlo, si utilizas jugo natural de piña hay que cocinarlo dejarlo hervir y luego dejar enfriarlo para usarlo, colocar la ralladura del limón, la vainilla y ahora mezcla con una paleta hasta integrar los ingredientes. Añadir la harina de trigo pasándola a través de un tamiz y mezclar en forma envolvente con la paleta, para de estar forma garantizar que no se sobre mezcle la mezcla. Ya por ultimo añadir las claras de huevo que habíamos preservados al principio

• Add the orange juice if you use nectar it is not necessary to cook it, if you use natural pineapple juice it is necessary to cook it let it boil and then let it cool down to use it, add the lemon zest, the vanilla and now mix with a paddle until integrating the ingredients. Add the wheat flour passing it through a sieve and mix in an enveloping way with the paddle, to ensure that the mixture is not overmixed. Finally add the egg whites that we had preserved at the beginning.

• Verter la mezcla sobre el molde que previamente habíamos preparado el almíbar con las rodajas de piña, que la mezcla no pase mas de la mitad del ,molde ya que crece mucho y se nos puede derramar, por lo que me sobro lo coloque en un molde pequeño. Llevar los moldes al horno a una temperatura de 300 ºC por 45 minutos, o hasta introducir un espaguetti y salga totalmente limpio, es la técnica que siempre utilizo para saber si esta totalmente cocida la torta.

• Pour the mixture over the mold that we had previously prepared the syrup with the pineapple slices, the mixture should not go more than half of the mold because it grows a lot and it can spill, so I put it in a small mold. Take the molds to the oven at a temperature of 300 ºC for 45 minutes, or until a spaghetti is inserted and comes out completely clean, this is the technique I always use to know if the cake is completely cooked.

• Al estar completamente cocida la torta la desmoldamos caliente ya que como es un almíbar se despega del molde fácilmente. Y lista nuestra riquísima torta. Adornamos con unas lindas y rojas cerecitas.

• Once the cake is completely cooked, we unmold it hot, since it is a syrup that comes off the mold easily. And our delicious cake is ready. Garnish with some pretty red cherries.

Hasta la próxima queridos foodies

Until next time dear foodies

Todo el contenido es de mi autoría y las imágenes son de mi propiedad.
Imagen principal editada en GridArt
Separador editado con Canva.
Las fotos fueron tomadas con mi Redmit 9T
Traducido con Deepl

All the content is my own and the images are my property.
Main image edited in GridArt
Separator edited with Canva.
The photos were taken with my Redmit 9T.
Translated with Deepl