Today I want to offer you a recipe for a soft, airy, and very tasty pie without eggs and dairy products. We will cook the cake with a layer of pineapple cream.
300 ml – Warm water
160 gr – Sugar
70 gr – Vegetable oil
50 gr – Lemon juice
Zest of 1 lemon
300-330 gr – Flour
2 tsp – Baking powder
Vanillin – a pinch
For cream :
Canned pineapples – 1 can (560 g)
Pineapple juice + water – 300 ml
Starch – 30 g
First of all, we set the oven to warm up to 180 degrees, because. We will prepare the dough very quickly.
In a bowl, add sugar, a pinch of salt, vanilla, and zest of 1 lemon (optional).
Now add warm water, vegetable oil, and lemon juice and mix with a whisk. The water should be warm so that the sugar dissolves to the maximum.
Mix flour with baking powder and sift to liquid ingredients, kneading the dough. You can mix with a mixer or a whisk.
If desired, a pinch of turmeric can be added to the dough so that the dough acquires a beautiful yellow color. The finished dough should turn out to be quite liquid, it easily flows off the spatula and the pattern does not remain.
We cover the bottom of the baking dish (I have a diameter of 20 cm, do not take more than 22 cm, because the cake will not rise much) with parchment paper, grease the sides with vegetable oil and sprinkle with flour. Pour the dough into a mold and send it to the oven preheated to 180 degrees for 50-60 minutes.
For the first 25 minutes, I bake under the foil, making holes for the forks, then I remove the foil and bake it further (this is necessary so that the dough rises evenly, without a tubercle).
We leave the finished cake for 10 minutes in the mold, then remove it from the mold and let it cool completely.
Cut the cooled cake into 2 pieces.
Finely chop the pineapple pieces.
For pineapple cream, pour pineapple juice from a jar into a saucepan and add water if necessary (so that the total amount of liquid becomes 300 ml). Add 30 g of starch to pineapple juice, mix, and put on medium heat. To make the finished cream yellow, add a pinch of turmeric.
Bring to a boil, stirring constantly. As soon as the cream boils, boil it for another 1 minute and turn it off.
We coat the pie crust with hot cream (about half the cream).
Place the pineapple slices on top, pressing them lightly into the cream.
The second cake on the inside is also lightly smeared with cream (literally 2 tablespoons) and cover the filling, pressing lightly.
We also decorate the top of the cake with the remaining cream and pineapple slices.
We put the finished cake in the refrigerator for 20-30 minutes so that the cream has cooled and served!