Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pina colada meringue gelato cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pina colada meringue gelato cake is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Pina colada meringue gelato cake is something which I have loved my whole life. They’re nice and they look fantastic.
In the bowl of a stand mixer fitted with a paddle attachment, sift the flour, sugar, baking powder, baking soda and salt. Drain the pineapple, reserving the syrup. To create a "Virgin" colada pie use water instead of rum to bloom the gelatin and skip the rum in the coconut pastry cream or whipped cream. The pie shell can be baked and lined with white chocolate a few days ahead.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pina colada meringue gelato cake using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pina colada meringue gelato cake:
- Prepare 1/2 cup dehydrated pineapple
- Make ready 20 g dark (70%) chocolate
- Get 100 g ready-made meringue
- Get 1 1/4 cups heavy cream
- Prepare 2 tbsp Malibu coconut rum
- Take Fresh mint or toasted shaved coconut, for garnish
What better time for a tropical cake than in the dead of winter. Mix cake mix, pudding, water, rum and oil. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut.
Steps to make Pina colada meringue gelato cake:
- Line a 13 x 23 cm loaf tin with plastic wrap. Be sure you leave several cm of plastic overhanging the sides.
- Chop the pineapple so that no piece is bigger than a raisin. Do the same with the chocolate.
- Smash the meringue into a crumble. Try to do this quickly because the meringue will pick up moisture from the air and turn sticky.
- In a large mixing bowl, beat the heavy cream to soft peaks. Add the Malibu, then beat again for a few seconds until the soft peaks return.
- Add the pineapple and chocolate to the bowl and fold them gently into the cream. Add the meringue, and gently fold again. Pour everything into the loaf tin and give it a couple of soft whacks against the counter so the contents settle and distribute. Fold the overhanging plastic over the top of the cake, then wrap the tin in another layer of plastic wrap. Put the cake in the freezer overnight.
- To serve, use the overhanging plastic to pull the cake from the tin. Slice, and top with sprigs of mint, or better yet a sprinkle of toasted shaved coconut. It's a soft cream cake, so devour immediately.
Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. In a food processor, cover and pulse pineapple until almost smooth. Sift together the cake flour, baking powder, baking soda and salt in a bowl.
So that is going to wrap this up with this special food pina colada meringue gelato cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
