Pineapple caramel cake — no oven needed. An inventive, delicious chilled dessert.

Ingredients:

First layer:

Plain biscuits (amount as needed)

1/2 cup liquid milk

Second layer:

2 cans pineapple with their juice

4 packets powdered crème caramel

Third layer:

2 cups whipping cream

1 can clotted cream (qishta)

6 triangle cream‑cheese portions

Decoration:

Coarsely ground pistachios

Pineapple pieces

Preparation method:

Place the 2 cans of pineapple with their juice and the 4 packets of powdered crème caramel into a blender and blend well.
Pour the mixture into a saucepan and heat, stirring until it comes to a boil. The mixture will be slightly loose at first, but it will set as it cools.
Set the pineapple mixture aside to cool.
Prepare the first layer: dip the biscuits in milk and arrange them in the baking dish. Repeat to make two layers of biscuits.
Pour the pineapple mixture over the biscuits and smooth the surface.
Place the dish in the refrigerator for 1 hour to cool.
After that time prepare the third layer: in a bowl combine the whipping cream, the clotted cream and the cream‑cheese triangles, and whip well.
Pour the cream mixture over the top of the dish, smoothing the surface.
Refrigerate the pineapple cake until it is well set.
To serve, decorate the pineapple crème‑caramel cake with pineapple pieces and coarsely ground pistachios.

Recipe and preparation method for the pineapple cake with crème caramel, from a friend of Shou Tabkhin Al‑Youm site:

Hanadi Al‑Ayass

Click Hanadi's name to visit her page and discover more of her tasty recipes.

Click the link to make the best crème‑caramel muhallabia

#recipes# recipe# creme_caramel# caramel# pineapple# no_bake_cake# cake_without_oven# pineapple_cake_no_oven# pineapple_cake_with_creme_caramel #Shou_Tabkhin_AlYoum

Pineapple Caramel Cake

Prep checklist

Cooking notes