Pineapple float cake

The world’s easiest cake starts with a packet of biscuits, which you layer with (or “float” on) ingredients such as condensed milk and canned pineapple. The result is a cheaty dessert that is fluffy, sweet and delicious.

8 Ingredients

  • 900ml thickened cream

  • 395g can sweetened condensed milk, chilled

  • 1 tsp vanilla extract

  • 440g can crushed pineapple in juice, drained, juice reserved

  • 400g pkt digestive biscuits

  • 440g can pineapple slices in juice, drained, juice reserved

  • 100g (1/2 cup) caster sugar

  • 3 tsp cornflour

4 Method Steps

  • Step 1

    Use electric beaters to beat cream

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    (900ml thickened cream) in a bowl until soft peaks form. Add the condensed milk (395g can sweetened condensed milk, chilled) and vanilla (1 tsp vanilla extract) and beat until smooth. Use a spatula to fold the crushed pineapple (440g can crushed pineapple in juice, drained, juice reserved) through the cream until just combined.

  • Step 2

    Arrange a layer of digestive biscuits (400g pkt digestive biscuits) over the base of a 22 x 28cm baking dish. Spoon over one-third of the cream mixture. Top with a layer of digestive biscuits. Repeat with remaining cream mixture and digestive biscuits. Top with chopped pineapple (440g can pineapple slices in juice, drained, juice reserved). Cover with plastic wrap and place in the fridge to chill overnight.

  • Step 3

    Place reserved pineapple juice and sugar (100g (1/2 cup) caster sugar) in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Combine cornflour (3 tsp cornflour) and 1 tbsp of water in a small bowl. Pour into the juice mixture and stir mixture until thickened. Set aside to cool completely.

  • Step 4

    Serve slices of cake drizzled with cooled sauce.
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