Desserts
ChefHanadi Al-Ayass
Pineapple Caramel Cake
Pineapple cake made with crème caramel, no oven required — an inventive, tasty and easy chilled dessert. Kids will love it, especially when decorated with pineapple pieces.
Pineapple caramel cake — no oven needed. An inventive, delicious chilled dessert.
Ingredients
Start here, then move straight into the method.
- 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
- Hanadi Al‑Ayass
- Click the link to make the best crème‑caramel muhallabia
Method
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- In a blender, place two cans of pineapple with their liquid and four packets of powdered crème caramel, and blend well
- Pour the mixture into a pot and stir until it boils... the mixture will remain slightly loose but will set when it cools
- Set it aside
- Prepare the first layer... dip the biscuits in milk and arrange them in the pan and repeat this step a second time so that we have two layers of biscuits on top of each other
- Pour the pineapple mixture over them and level the surface
- Place the pan in the refrigerator for an hour until it cools
- After the time has passed, prepare the third layer... put the whipping cream with clotted cream and cheese in a bowl and beat well
- Pour the cream mixture over the top of the pan above the other layers and smooth the surface
- Put the pineapple cake in the refrigerator until it sets well
- When serving, decorate the pineapple cake with crème caramel, pineapple pieces, and ground pistachios
- Hanadi Al-Ayas
- Click the link to make the most delicious caramel muhallabia
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- crème‑caramel muhallabia
