This pineapple filled cake with white chocolate truffle is a true gastronomic marvel that is sure to steal the show at any family celebration.

With its perfect combination of flavors, this recipe is a real treasure for birthdays and special occasions.

And the best part is that the preparation is easier than you think! With a little attention and patience, your pineapple and truffle filled cake will be a hit!

How to prepare the pineapple and truffle filled cake

INGREDIENTS

For the cake:

• 2 eggs
• 1 tbsp margarine
• 1 cup sugar
• Half a cup of warm milk
• 1 1/4 cups wheat flour
• 1 tbsp baking powder

For the filling:

• 1 small pineapple
• Sugar for cooking pineapple
• 500g high quality white chocolate (not fractionated or hydrogenated)
• 1 can of cream (without whey)
• 1 teaspoon pineapple essence (optional)

To the roof:

• 1 cup egg whites
• 1 cup sugar
• Drops of vanilla essence to taste

Look at the preparation method now to find out how to make your cake fluffy and moist.

PREPARATION PROCEDURE Truffled Pineapple Filled Cake

Era

1. In a bowl, beat the eggs, margarine and sugar until smooth and fluffy. Add the lukewarm milk and continue beating until smooth.
2. Turn off the mixer and gently add the sifted wheat flour and baking powder, stirring until you get a uniform dough.
3. Pour the mixture into a previously greased and floured round pan, and put it in the oven to bake.

Filling

1. Peel and cut the pineapple into small pieces. Cook the pineapple with the sugar over low heat until softened, stirring occasionally.
2. Allow the cooked pineapple to cool and strain it to remove excess juice, keeping only the pineapple.
3. Melt the white chocolate in a bain-marie and mix it with the cream until you get a smooth cream.
4. If desired, add the pineapple essence and mix well. Add the cooked pineapple to the white chocolate truffle and refrigerate until set.

Pineapple Filled Cake Frosting

1. Heat the egg whites and sugar over low heat, stirring quickly until cooked through (without cooking the egg whites).
2. Whisk the mixture in a mixer with drops of vanilla essence until you have a consistent meringue.

Assembling the Cake

1. After cooling, cut the cake into two halves and wet each with a syrup of your choice.
2. In the pan where the cake was baked, place half of the dough and spread the white chocolate truffle filling.
3. Cover with the other half of the cake and refrigerate for about 4 hours to firm up the assembly.
4. Remove the filled cake from the mould and cover with the prepared meringue. Decorate according to your creativity and preference and serve to delight everyone present!