Ingrédients pour Pineapple Ambrosia Cake
- 1 cup pineapple juice
- 2 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter
- a pinch of salt
- 1 cup vanilla frosting
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 (10 inch) prepared angel food cake
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup flaked coconut
- as needed fresh pineapple slices
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (8 ounce) container cool whip, thawed
- 1/2 cup maraschino cherries, halved (optional)
- 40 fresh orange slices
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Comment préparer Pineapple Ambrosia Cake
- **Make the Pineapple Curd:**
- In a medium saucepan, bring 1 cup pineapple juice to a boil over medium heat.
- In a medium bowl, whisk together 2 large eggs, 1 large egg yolk, and ¾ cup granulated sugar until light and pale.
- Whisking constantly, slowly pour the hot pineapple juice into the egg mixture.
- Return the mixture to the saucepan and cook, stirring constantly, until thickened enough to coat the back of a spoon (about 2-3 minutes).
- Remove from heat and stir in 4 tablespoons (½ stick) unsalted butter and a pinch of salt until melted and smooth.
- Strain the curd through a fine-mesh sieve into a small bowl. Press plastic wrap directly onto the surface and refrigerate for at least 1 hour, or until completely thickened.
- **Make the Orange Frosting:**
- In a small bowl, combine 1 cup vanilla frosting, 1 tablespoon orange zest, and 2 tablespoons orange juice. Mix well until smooth.
- **Assemble the Cake:**
- Carefully cut the cake horizontally into 4 even layers.
- Place the bottom layer on a serving platter.
- Spread ½ cup of the orange frosting over the cake layer. Arrange 20 orange slices on top.
- Place the next cake layer on top of the oranges. Spread ½ cup of the pineapple curd evenly over this layer.
- Top with the next cake layer and spread with the remaining orange frosting. Arrange another 20 orange slices on top.
- Place the final cake layer on top. Frost the entire cake (top and sides) with the remaining vanilla frosting.
- Gently press toasted coconut flakes onto the sides of the cake. Decorate the top with fresh orange and pineapple slices.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
173g
Fat
25g
Carbs
19g
