- Recipes Home
- Interest Groups
Pineapple Gateau Recipe
|Sugar||1 Cup (16 tbs) (Rounded Cup)|
|Flour||18 Teaspoon (1/3 Cup Plus 2 Teaspoons)|
|Potato flour/Cornstarch||18 Teaspoon (1/3 Cup Plus 2 Teaspoons)|
|Baking powder||2 Teaspoon|
|Canned pineapple slices||16 Ounce|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Pistachio nuts||1 Tablespoon, chopped|
Serving size: Complete recipe
Calories 3250 Calories from Fat 1220
% Daily Value*
Total Fat 139 g213.4%
Saturated Fat 76.3 g381.6%
Trans Fat 0 g
Cholesterol 1256.9 mg
Sodium 1273.2 mg53.1%
Total Carbohydrates 449 g149.5%
Dietary Fiber 13.2 g52.6%
Sugars 287.2 g
Protein 50 g99.8%
Vitamin A 109.3% Vitamin C 87%
Calcium 112.7% Iron 60.8%
*Based on a 2000 Calorie diet
Beat the eggs and sugar until mixture falls in ribbons off the beater.
Sift together the flour, potato flour and baking powder.
Fold a little at a time into the beaten mixture.
Turn into an 8 inch greased cake pan.
Bake in a preheated moderately hot oven for 20-30 minutes until well risen and springy to the touch.
Allow to shrink slightly then turn out onto a wire cooling rack.
Meanwhile drain pineapple slices.
Cut half of them into wedges and halve remainder.
Whip the cream until stiff.
Mix 2 tablespoons of pineapple syrup with the Kirsch.
When sponge is cold split in half.
Put one half on a serving plate and spoon over pineapple syrup and Kirsch.
Arrange pineapple wedges on top and spread with whipped cream.
Cover with top half of the sponge.
Arrange pineapple half slices on top in a circle, pipe on remaining cream and garnish with pistachio nuts.