adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple impossible wreath recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Indulgent pineapple cheesecake cake with a gooey center. Cool for an hour for the full effect. The name "impossible cake" comes from its layered invertion while baking, creating a deliciously decadent treat.
Ingredients:
  • 125g (3/4 cup) plain flour, plus extra, to dust
  • 450g can crushed pineapple in syrup
  • 250g pkt cream cheese, chopped, at room temperature
  • 90g unsalted butter, at room temperature
  • 5 eggs, separated
  • 125ml (1/2 cup) milk, at room temperature
  • 110g (1/2 cup) caster sugar
  • Pineapple lollies, to decorate
  • 300g ctn sour cream
  • 55g (1/4 cup) caster sugar
  • 40.40 gm double cream
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 120°C/100°C fan-forced. Grease a 23cm round bundt pan with butter and dust with flour, shaking off excess. Drain the pineapple in a sieve and press out excess liquid with a spoon.
  • In a large bowl, use electric beaters to blend cream cheese and butter until smooth. Sift in flour and mix until just combined. Incorporate egg yolks until smooth. Slowly mix in milk and drained pineapple until well combined.
  • Beat egg whites with sugar until soft peaks form, then gently fold into pineapple mixture to keep it light and fluffy.
  • Transfer the mixture into the pan, tap the pan on the bench to release air bubbles, then use a spoon to smooth the surface. Bake for 2 hours until lightly golden and set. Turn off the oven and let the cake cool slightly with the door ajar for 10 minutes.
  • After baking, let the cake cool in the pan for 30 minutes until it slightly deflates and pulls away from the sides. Invert onto a serving plate and allow it to cool completely.
  • Using electric beaters, whip together sour cream, sugar, double cream, and vanilla in a bowl until stiff peaks form for a luscious frosting.
  • Spread the creamy sour cream frosting over the cake, maintaining a beautifully textured finish. Garnish with the pineapple lollipops for a stunning decoration.

Similar Recipes