Creamy Pineapple Pastry Cake
Ingredients
The Pastry:
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500 g Puff pastry dough (store-bought or homemade)
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3 tbsp Sugar (for sprinkling)
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Powdered sugar (for dusting)
The Filling:
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300 g Canned pineapple, drained and chopped into small cubes
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500 ml Whole milk
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4 Egg yolks
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100 g Sugar
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40 g Cornstarch
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1 tsp Vanilla extract or cinnamon (to match your “Cinnamon Twists” theme)
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Optional: 100 g whipped cream (to fold into the custard for a lighter “Diplomat Cream”)
Instructions
1. Bake the Pastry Layers
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Preheat your oven to 200°C (400°F).
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Roll out the puff pastry and cut two circles (or squares) to fit your pan.
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Place them on a baking sheet lined with parchment paper. Prick one layer thoroughly with a fork (this will be the bottom).
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For the top layer, score it lightly into portions (like the diamonds seen in the photo) to make it easier to cut later. Sprinkle with 3 tbsp of sugar.
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Bake for 15–20 minutes until golden brown and puffed. Let cool completely.
2. Prepare the Custard (Pastry Cream)
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In a saucepan, heat the milk and vanilla (or a cinnamon stick) until it just begins to simmer.
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In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale.
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Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
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Pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until it thickens into a thick custard.
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Remove from heat, stir in the chopped pineapples, and let it cool completely. (Fold in whipped cream now if using).
3. Assembly
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Place the flat pastry layer at the bottom of a springform pan.
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Pour the pineapple custard mixture over the base and smooth it out.
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Place the pre-scored pastry layer on top.
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Refrigerate for at least 4 hours to allow the cream to set firmly.
4. Finishing Touches
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Dust the top generously with powdered sugar before serving.
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Serve alongside Rose-Infused Tea: Simply steep your favorite black or green tea with dried culinary rosebuds for 3–5 minutes.