Ingrediënten
Meel1.5 cup
Suiker1 cup- Eggs3 piece
Yoghurt0.5 cup
Olie0.3 cup
Bakpoeder1 tablespoon
Vanille1 teaspoon- Whipped Cream Powder1 cup
- Liquid Milk, Chilled0.5 cup
- Jelly Powder, Pineapple90 grams
- Pineapple, Compote400 grams
Stappen
- 1
In the electric blender, place the sugar, eggs, and vanilla and blend well, then add the oil and yogurt and blend.
5 minBenodigde hulpmiddelen:
Blender - 2
In a bowl, sift the flour and baking powder, then add to the sugar mixture and mix well.
5 minBenodigde hulpmiddelen:
Mengkom - 3
In a baking sheet, pour the mixture and place it in the oven at 180 degrees for 30 minutes.
30 minBenodigde hulpmiddelen:
Bakplaat - 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 minBenodigde hulpmiddelen:Mengkom - 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
Voedingsfeiten
Meelper 100gSuikerper 100gYoghurtper 100gOlieper 100gBakpoederper 100gVanilleper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.