Ingredienser
Mjöl1.5 cup
Socker1 cup- Eggs3 piece
Yoghurt0.5 cup
Olja0.3 cup
Bakpulver1 tablespoon
Vanilj1 teaspoon- Whipped Cream Powder1 cup
- Liquid Milk, Chilled0.5 cup
- Jelly Powder, Pineapple90 grams
- Pineapple, Compote400 grams
Steg
- 1
In the electric blender, place the sugar, eggs, and vanilla and blend well, then add the oil and yogurt and blend.
5 minNödvändiga verktyg:
Mixer - 2
In a bowl, sift the flour and baking powder, then add to the sugar mixture and mix well.
5 minNödvändiga verktyg:
Blandningsskål - 3
In a baking sheet, pour the mixture and place it in the oven at 180 degrees for 30 minutes.
30 minNödvändiga verktyg:
Bakplåt - 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 minNödvändiga verktyg:Blandningsskål - 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
Näringsvärde
Mjölper 100gSockerper 100gYoghurtper 100gOljaper 100gBakpulverper 100gVaniljper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.