White cake with pineapple

WHITE CAKE WITH PINEAPPLE

Ingredients

600 g. whipping cream 30 or 35% fat

300 g. Philadelphia cream cheese

500 g. yoghurt

130 g. sugar + 100 g. for compote

1 pineapple canned or fresh pineapple

500 g. ladyfinger biscuits (sponge fingers) or one package petit beurre biscuits 225 grams

180 ml ​​of milk

2 tablespoons brandy

30g. grated gelatin (3 envelopes of gelatin)

Instructions

Put in small pot 1 cup water and pour in the three envelopes of gelatin.

Stir the gelatin with a spoon and leave it for a few min to soften.

Place the pot over very low heat and stir until the gelatin melts.

Remove the pot from the heat and leave it aside to use the gelatin later.

Pour the cream into the mixer’s bowl and start to knock it at low speed.

Beat for a few minutes and then add the sugar.

Continue to beat the cream until it thickens slightly.

Add the Philadelphia cream cheese into the bowl little by little with a spoon.  

Beat the cheese for three minutes.

Add the yoghurt into the mixer’s bowl with a spoon.

Knock for a few min all these ingredients together and then stop.

Pour the half of the melted gelatin into the cream while mixing with a wire.

Use a Pyrex dish with dimensions 26CH36CH5 centimeters.

Strew a layer of ladyfinger biscuits and cover the bottom of the pan.

Put in a cup of milk a tablespoon of sugar and two tablespoons of brandy.

Wet with this solution the biscuits slightly.

If you use petit beurre biscuits, wetting is not required.

Spread evenly the filling over the biscuits.

Peel the pineapple and cut it into small pieces or into slices.

Put in a pot 100 g. sugar, 1 cup water and the pieces of pineapple.

Place the pot over medium heat and boil the pineapple for 15 minutes.

This way you make o pineapple compote.

Add the remaining half of the melted gelatin into the compote of pineapple. 

Let the compote to cool a bit. Spread it over the cream filling into the pan.

Put raisins among the pieces of pineapple and make different shapes.

Baked quinces with white cream

BAKED QUINCES WITH WHITE CREAM

Quince

Ingredients

4 large quinces

150 g. sugar

250 ml of cola

Two cinnamon sticks

10 whole cloves

Instructions

Rinse the quinces with water and rub them with your hands, to remove the fluff from their skin.

Scour each quince from the stalk and its dry end.

Cut it into two pieces.

Take away the hard core with the seeds from each fruit.

This creates a small puddle in each half quince.

Use a Pyrex dish measuring 23CH36CH5 centimeters.

Place the pieces of the quinces in the baking dish side by side with the puddle down.

Sprinkle the sugar over the quinces and pour the cola over them.

Put in the cola the cloves and the cinnamon.

Place the Pyrex on the first rack from the bottom.

Cover the baking dish with non-stick baking paper.

Bake at 180 degrees for about an hour.

When they are ready they have cracks on top and they are very soft.

If you stab a fork at a quince, it nails easily.

Remove the Pyrex from the heat and leave it aside to cool.

White cream

Ingredients

200 g. whipping cream 35% fat

150 g. Philadelphia cheese

80 g. sugar

A pinch of ground cinnamon

250 g. yoghurt

Instructions

Put the whipping cream in the mixer’s bowl and knock it at low speed for a few minutes.

Add the sugar and knock it until the cream begins to set.

With a spoon add the Philadelphia cream cheese little by little and knock for three minutes.

Little by little add the yogurt and knock the mixture for a few more minutes.

Decoration

Turn over all the pieces of the quince and the puddles come on top.

Put the white cream into a piping bag and fill each puddle making shapes that look like roses.

Put little cinnamon on the petals for scent.