Pineapple Cream Gateau Recipe
All I can say about this Pineapple Cream Gateau is YUM! The French Pineapple Cream Gateau is a delight to serve and enjoy. The Pineapple Cream Gateau is made with Fruits which can be easily found at any grocery store. Serve this tasty Dessert as often as you like! In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Pineapple Cream Gateau, just like I do.
Ingredients
Cake:
6 eggs, separated
3/4 cup (15:0 g) sugar
1 cup (100 g) all-purpose flour
1 teaspoon baking powder
Scant 1/2 cup (50 g) unsweetened cocoa powder
1/2 cup (50 g) ground almonds
4 tablespoons (50 g) butter
Filling & Topping:
1/4 cup (25 g) cornstarch
2/3 cup plus 1 tablespoon (160 g) sugar
2 cups plus 2 tablespoons (500 ml) milk
1 cup plus 2 tablespoons (250 g) butter
1 tablespoon rum
7 slices canned pineapple
3/4 cup (80 g) toasted sliced almonds
7 candied cherries, halved
Directions
Grease a 10-inch (25-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, put egg yolks and a third of the sugar into a large bowl.
Beat until thick and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff.
Gradually add remaining sugar and fold in well.
Sift flour with baking powder and cocoa powder.
Mix in ground almonds.
Fold egg white mixture into egg yolk mixture.
Carefully fold in flour mixture.
Melt buttercool slightly.
Stir butter into batter.
Turn into greased pan.
Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool a few minutes in pan.
Turn out onto a rack to cool completely.
To make filling and topping, blend cornstarch and sugar with a little milk in a medium bowl.
Heat remaining milk in a medium saucepan.
Stir hot milk into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly.
Cook a few minutes until thickened.
Return mixture to bowl and cool, stirring frequently.
Beat butter and rum in a medium bowl until pale and creamy.
Gradually add butter mixture to cooled cornstarch sauce beating well after each addition.
Cut cooled cake horizontally into 3 layers.
Cut pineapple slices into small cubes and reserve 14 for decoration.
Spread bottom cake layer with some butter cream.
Arrange pineapple cubes on top and cover with a little more butter cream.
Place second cake layer on top; spread with butter cream and top with third cake layer.
Spread top and sides of cake thinly with butter cream.
Put remaining butter cream into a pastry bag fitted with a fluted nozzle.
Cover gateau with almonds.
Pipe 14 rosettes of butter cream around top of gateau.
Place a pineapple cube and a halved candied cherry on each rosette.
Preheat oven to 375°F (190°C).
To make cake, put egg yolks and a third of the sugar into a large bowl.
Beat until thick and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff.
Gradually add remaining sugar and fold in well.
Sift flour with baking powder and cocoa powder.
Mix in ground almonds.
Fold egg white mixture into egg yolk mixture.
Carefully fold in flour mixture.
Melt buttercool slightly.
Stir butter into batter.
Turn into greased pan.
Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool a few minutes in pan.
Turn out onto a rack to cool completely.
To make filling and topping, blend cornstarch and sugar with a little milk in a medium bowl.
Heat remaining milk in a medium saucepan.
Stir hot milk into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly.
Cook a few minutes until thickened.
Return mixture to bowl and cool, stirring frequently.
Beat butter and rum in a medium bowl until pale and creamy.
Gradually add butter mixture to cooled cornstarch sauce beating well after each addition.
Cut cooled cake horizontally into 3 layers.
Cut pineapple slices into small cubes and reserve 14 for decoration.
Spread bottom cake layer with some butter cream.
Arrange pineapple cubes on top and cover with a little more butter cream.
Place second cake layer on top; spread with butter cream and top with third cake layer.
Spread top and sides of cake thinly with butter cream.
Put remaining butter cream into a pastry bag fitted with a fluted nozzle.
Cover gateau with almonds.
Pipe 14 rosettes of butter cream around top of gateau.
Place a pineapple cube and a halved candied cherry on each rosette.
