Pineapple Jelly Cake

Ibrahim Al-HusseiniCuisinier

Ingrédients

• Farine
  1.5 cup
• Sucre
  1 cup
• Eggs
  3 piece
• Yaourt
  0.5 cup
• Huile
  0.3 cup
• Poudre à lever
  1 tablespoon
• Vanille
  1 teaspoon
• Whipped Cream Powder
  1 cup
• Liquid Milk, Chilled
  0.5 cup
• Jelly Powder, Pineapple
  90 grams
• Pineapple, Compote
  400 grams

Mesures

1. 1

   In the electric blender, place the sugar, eggs, and vanilla and blend well, then add the oil and yogurt and blend.

   Matériel requis:

   Blender

   5 minutes
2. 2

   In a bowl, sift the flour and baking powder, then add to the sugar mixture and mix well.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   In a baking sheet, pour the mixture and place it in the oven at 180 degrees for 30 minutes.

   Matériel requis:

   Plaque de cuisson

   30 minutes
4. 4

   Remove the baking sheet from the oven, turn the cake onto a rack and let it cool.

   5 minutes
5. 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 minutes
6. 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 minutes
7. 7

   In a bowl, whip the whipped cream and chilled milk well to obtain a homogeneous cream.

   Matériel requis:

   Bol de mélange

   5 minutes
8. 8

   Remove the pan from the freezer, and spread a layer of cream on top.

   5 minutes
9. 9

   Cut the cake in half and place one half on top of the whipped cream layer.

   5 minutes
10. 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 minutes
11. 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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Farinepour 100g

Énergie364 kcal

Protéines10.33 g

Lipides totaux1 g

Glucides76.31 g

Fibres alimentaires2.7 g

Sucres totaux0.3 g

Sucrepour 100g

Énergie387 kcal

Glucides100 g

Sucres totaux100 g

Yaourtpour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.5 g

Glucides4 g

Sucres totaux4 g

Graisses saturées2.2 g

Cholestérol10 mg

Huilepour 100g

Énergie884 kcal

Lipides totaux100 g

Poudre à leverpour 100g

Énergie100 kcal

Glucides25 g

Vanillepour 100g

Énergie288 kcal

Protéines0.1 g

Lipides totaux0.1 g

Glucides12.65 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques