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.