Pineapple cake
Squares of shortcrust with a dense filling of reduced pineapple and winter melon.
Ingredients
For 16 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Grate the pineapple and winter melon coarsely and press out the juice through muslin.
Reduce the pressed juice separately by half; it goes back into the filling as a concentrate.
Cook the pulp with the sugar and maltose on a low heat for an hour, stirring every five minutes.
Add the reduced juice and cook the filling until a spatula leaves a trail on the pan.
Beat the butter with the icing sugar, yolks, milk powder, cheese and salt, and work in the flour and cornflour.
Chill the dough half an hour, divide it into balls and flatten each in your palm.
Wrap a ball of filling in the dough, press it into a square mould and bake at 170 °C for twenty-five minutes, turning it halfway.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mk2010 · CC BY-SA 3.0