Ingredients
Flour1.5 cup
Sugar1 cup- Eggs3 piece
Yogurt0.5 cup
Oil0.3 cup
Baking Powder1 tablespoon
Vanilla1 teaspoon- Whipped Cream Powder1 cup
- Liquid Milk, Chilled0.5 cup
- Jelly Powder, Pineapple90 grams
- Pineapple, Compote400 grams
Steps
- 1
In the electric blender, place the sugar, eggs, and vanilla and blend well, then add the oil and yogurt and blend.
5 minRequired Tools:
Blender - 2
In a bowl, sift the flour and baking powder, then add to the sugar mixture and mix well.
5 minRequired Tools:
Mixing Bowl - 3
In a baking sheet, pour the mixture and place it in the oven at 180 degrees for 30 minutes.
30 minRequired Tools:
Baking Sheet - 4
Remove the baking sheet from the oven, turn the cake onto a rack and let it cool.
5 min - 5
To make the jelly, prepare the jelly according to the instructions on the package, reducing the water by about 1/2 cup until the jelly is concentrated.
5 min - 6
In the same cake pan, distribute half of the pineapple, add half of the jelly and place it in the freezer until set.
5 min - 7
In a bowl, whip the whipped cream and chilled milk well to obtain a homogeneous cream.
5 minRequired Tools:Mixing Bowl - 8
Remove the pan from the freezer, and spread a layer of cream on top.
5 min - 9
Cut the cake in half and place one half on top of the whipped cream layer.
5 min - 10
Spread another layer of whipped cream mixed with the remaining half of the chopped pineapple compote, then place the other half of the cake and pour the remaining jelly over it.
5 min - 11
Place the pan in the freezer for 30 minutes until set, then remove it, briefly pass the pan over the flame, turn it onto a plate, cut, and serve cold.
30 min
Nutrition Facts
Flourper 100gSugarper 100gYogurtper 100gOilper 100gBaking Powderper 100gVanillaper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.