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Solero pineapple cake served
Refreshing Solero pineapple cake with layers of cream and fruit

Solero pineapple cake

Author: Flavelo
Recipes Cakes and Desserts
This cake was inspired by the famous ice cream: the creaminess of dairy meets the acidity of tropical fruits. A simple, no-bake (or using ready-made layers) dessert where the use of cream stiffener is key so the cream holds its shape for days and doesn't collapse from the fruit acids.
🕒 Prep Time 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International / Modern

Ingredients

Equipment Needed

  • Hand mixer
  • Cake tray

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Drain the pineapple, reserving the juice. Cut the fruit into small pieces.

Tip: Pat the fruit dry with kitchen paper, otherwise the water will soak the cream.
2 ✓

Whip the cold cream with the icing sugar and stiffener to stiff peaks.

Tip: The starch granules in the stiffener bind the whey in the cream, so it won't run later.
3 ✓

Place the first layer on the tray. Drizzle with the mixture of pineapple juice and fruit juice.

Tip: 'Impregnating' makes dry shop-bought sponge juicy.
4 ✓

Spread with cream, sprinkle with pineapple. Repeat layering. Coat the outside of the cake with cream too.

5 ✓

Refrigerate for at least 2-3 hours before serving.

Tip: During cooling the sponge absorbs moisture and flavours, and the structure firms up.

Recipe FAQ

Can I use fresh pineapple?
Careful! The enzyme in raw pineapple (bromelain) makes cream bitter and dissolves proteins. Only use if cooked (heat treated) beforehand! Tinned is safe.

Ingredients

  • 1 pack Sponge cake layers (3 layers)
  • 500 ml Whipping cream (well chilled)
  • 1 can Tinned pineapple
  • 2 tbsp Icing sugar
  • 1 pack Cream stiffener
  • 100 ml Multivitamin or Passion fruit juice