Traditional recipes

Mini cakes with pastry cream and pineapple

Mini cakes with pastry cream and pineapple

The flour is mixed with baking powder, sugar, salt, egg and cold diced butter. Mix everything very well until smooth and then divide the crust into 10 pieces. Prepare the forms, grease them with oil and flour them, then put a ball of dough in each one and spread them well, up to the edges of the forms. Preheat the oven to 200 degrees and bake for about 15-20 minutes.

The cream is prepared cold with milk, beating with the mixer until it becomes a dense foam. When the tarts are cooked, take them out of the molds and put a teaspoon of pineapple juice in each tart. That's optional. Leave until completely cooled. They are then filled with cream, if you want them to be more decorative, put the cream in a posh and then sprinkle them in various shapes. Garnish with pineapple pieces and a few drops of melted chocolate.

Good appetite!

How to make cocoa cream with butter for cake, cakes, cookies?

I broke whole eggs in a metal bowl and mixed them with sugar, salt and vanilla. I sifted cocoa on top and mixed everything vigorously with a whisk. Do not bathe if they are lumpy because they will dissolve when the cream thickens, by beating with a whisk.

I chose a suitable pot in which I put 3 fingers of boiling water. Boiling water should NOT reach the bottom of the bowl! It is important that the metal bowl with the cream sits well on the pot with water, so that no steam escapes on the sides.

I placed the bowl of cream over the pot of hot water, reduced the heat so that the water boiled slowly and began to mix with the whisk.

How much steam do we boil on the steamer?

This cream must be beaten non-stop. The story of beating the steamed cream in unknowingly is not valid. Not the one with the thickening visible. That thickening can mean the coagulation of the eggs, their transformation into papara. This happens at temperatures above 75 C. That's why I recommended the scientific method that involves using a thermometer. When it indicates 75 C the cream is ready!

If you still do not have a thermometer, you will have to follow the texture of the cream (to be homogeneous, without fragments of coagulated egg) and to test its temperature with your finger. When you feel hot (not just hot) take the bowl off the steam bath!

In the first heating phase it becomes even more liquid but it starts to thicken slightly after 6-7 minutes. He took it from me fixed 10 minutes from the moment I put it on the steam and took it down. This time refers exactly to the quantities in the recipe, extending if you make a double or triple portion.

This is how it looks immediately after I stopped boiling and in picture 2 you can see it after it has cooled for about 4 hours. Do you see how smooth, consistent and glossy it has become? It thickens on cooling.

OBSERVATION: There are types of cocoa that form lumps no matter how well they mix with the cream. I suffered it too & # 8230 In this case it is recommended to strain the hot cream, before it starts to cool and thicken.

Homemade pastry cream, crème patissière / crema pasticcera / pastry cream

Homemade pastry cream, crème patissière / crema pasticcera / pastry cream, under different names, same vanilla cream
essential part of pastries, so without but and maybe everyone should with the army and have this recipe. The pastry cream is, in essence, a delicious, rich and creamy cream, thickened with starch and egg yolks. It is an important base for many desserts & # 8211 such as chocolate cream or pudding, eclair, profiterol, tart, mille feuille, bavarois cream and an excellent filling for fruit cakes, pastries and cakes.


  • 600 ml milk
  • 5 Yolks
  • 70 g of starch
  • 200 g sugar
  • A pinch of salt
  • 1 tablespoon vanilla extract

Step by step method

Put 500 ml of boiled milk with vanilla extract, salt and sugar. Until the milk boils, mix the yolks with the starch and the rest of the milk. When the milk has started to boil, pour it over the yolk composition and mix vigorously, pour the whole composition back into the pot and simmer until it thickens, stirring constantly.

We can use it as such or in different combinations with butter, fruit or cream, caramel, etc.

We start with the preparation of the countertop:

Rub the butter with the sugar, vanilla sugar and yolks until you get a creamy mixture, and the sugar is no longer felt. Beat the egg whites well with a pinch of salt, and add to the yolk mixture. Flour mixed with chicken and baking powder add a little. Mix well and then pour the dough into a tray lined with baking paper and put in the preheated oven at 160 degrees for 30 minutes.

Preparation of pineapple cream:

We clean the pineapple, we cut the pieces over which we put the sugar. Put the mix mixer 2-3 times in pineapple, and boil it (hot) with 2 slices of lemon, about 10 minutes. Remove the lemon, leave to cool and take 3-4 tablespoons aside. We mix the remaining pineapple with the quark.

We mix the hydrated gelatin in the 3-4 tablespoons of pineapple left heated, we add a little of the quark mixture (for homogenization), then we add all the gelatin in the cheese mixture.

Cut the top of the cake in half after it has cooled, fill it with cream - but keep a few tablespoons for decoration.

Let the cake and the remaining cream cool, so that it settles. Then we spread the rest of the cream on the edges, "dress" in almond flakes, powder with sugar and decorate with whatever fruits we want (raspberries and mint in my case).

The pineapple cream cake recipe was proposed by Maya on the culinary forum.

How to prepare pineapple cake:

Separate the eggs and beat the egg whites with a mixer or a whisk. Gradually add sugar, possibly salt, continuing to beat the egg whites. Then we will add the yolks one by one, still beating the pandispan to keep the foam. Gradually we will add spoon after spoon of flour, taking care to sprinkle it on all the surface of the foam so as not to leave it. We continue to beat the ingredients. And at the end we will add the flavors and the baking powder quenched in lemon juice.

It is necessary to preheat the oven and prepare the tray that we will grease with butter and cover it with a little flour. Immediately put the pandispan in the hot oven and leave it for approx. 10-15 minutes on high heat until it swells, then reduce the heat until fully cooked. When it is ready to bake, we take it out of the tray, turning it upside down on a plate and let it cool.

Coconut and pineapple cake

You can barely cut it how tender and fluffy it is. It actually melts in your mouth.

I couldn't stop my little boy from eating :-)))

It is a homemade cake recipe that I wholeheartedly recommend!

Ingredients Coconut and pineapple cake & # 8211 tray 20cm / 27cm for large tray double the quantities

  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons flour
  • 3 tablespoons food starch
  • a knife tip salt
  • a sachet of vanilla sugar
  • 3 tablespoons oil
  • 3 tablespoons water
  • 400 gr pineapple from compote
  • 250 ml sweetened liquid cream
  • 200 ml sour cream for whipped cream
  • 3 tablespoons sugar
  • 2 tablespoons coconut

Coconut for powdering the cake

Preparation Coconut and pineapple cake

Mini cakes with pastry cream and pineapple - Recipes


There is still a dream between you and a dessert
Distance from where you are to the pineapple tart.

With this recipe I participate in the 8-year anniversary contest Sun Food organized by Sun Food and Divainbucatarie.

  • 4 yolks
  • 400 ml of milk
  • 100 gr sugar
  • 4 tablespoons starch
  • orange peel, lemon
  • 50 gr butter

  1. In a bowl, mix the butter at room temperature with the powdered sugar and egg Sprinkle with flour and mix until you get a crust
  2. Leave the shell in the fridge for 30 minutes. Then spread the crust in a heat-resistant dish (diameter 26 cm), greased with butter.
  3. Put the tart in the oven at 170 degrees for 40 minutes, until golden brown
  4. Let it cool, meanwhile prepare the cream.
  5. Mix the yolks with the sugar Add 3 tablespoons of milk, mix well, add the starch and mix well, then add 50 ml of milk and mix well.
  6. We boil the rest of the milk together with the lemon peel and orange. When it starts to boil, add the yolk composition.
  7. Let it simmer (stirring constantly) until the cream thickensRemove from the heat, add the butter and stir vigorously until the butter is completely dissolved.
  8. pour the cream over the tart top, leave to cool in the fridge for at least 3 hours then add pieces of pineapple and cover with jelly cake (prepare according to the instructions on the envelope).
  9. Good appetite!

Cream cheese with caramelized pineapple and Finn Crisp

Cream cheese with caramelized pineapple on crispy sheets of Finn Crisp Multigrain. A quick dessert with pineapple and cream cheese (Philadelphia, Almette or similar). The caramelized pineapple is very fragrant and tasty.

I have received from Maresi Foodbroker a huge box with Finn Crisp. I know the products, they are excellent. This Finnish bread is also sold in our country under 7 types. Read here more about Finn Crisp and see more many recipes in which you can use these slices of crispy bread! We also have one COMPETITION great for you! Details here.

For this recipe I used Finn Crisp Multigrain, which is excellent for both sweet and salty.

The ingredients below are enough for 10 pieces of Finn Crisp Multigrain.

Mini cakes with vanilla cream or chocolate ganache, a recipe by Anca Lungu

Put the butter, egg and sugar together and mix using the mixer. Then change the mixer accessory to the dough kneader and add the flour and salt. When the dough becomes homogeneous, cover it with plastic wrap and leave it in the fridge for 30 minutes.

Remove the dough from the cold and divide it into 6 equal parts. Then stretch them into 3 mm thick discs. Place the dough discs in special mini tart trays and shape the edges of the dough with your fingers. Prick the dough from place to place with a fork.
Place aluminum foil over each tray and fill the surface of the tray with beans or rice. Bake mini tarts for approx. 20-30 minutes at 180 degrees Celsius.

How to prepare vanilla cream

Put the vanilla bean seeds in the milk and bring the liquid to the boil.
Mix the yolks and sugar until you get a whitish and hard composition.

Pour half of the milk over the yolks, stirring, then pour in the other half and mix.
Strain the composition back into a pot and bring to the boil, stirring gently with a spatula. Cover the cream with plastic wrap and allow to cool.

How to prepare chocolate ganache

Bring the cream to the boil. In a bowl, break the chocolate into pieces and pour the hot liquid on top, stirring. Finally, add the butter.

Fill the mini tarts with vanilla cream or chocolate ganache. Decorate them with fresh berries, almond flakes, mint leaves and white chocolate.


Dough for 4 sheets (28/40 cm tray):

  • 5 tablespoons broth
  • 10 tablespoons water
  • 15 tablespoons oil
  • 100 gr sugar
  • 700 gr flour
  • 1 sachet of baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1 pinch of salt
  • 1200 ml water
  • 1 tablespoon olive oil
  • 250 gr gray
  • 2 tablespoons flour
  • 450 gr pineapple compote (fruit only)
  • 125 gr sugar
  • 1 pinch of salt
  • 400 g of plum jam with walnut kernels

Portions: 20
Preparation time: about 60 minutes