No-Bake Pineapple Cake Recipe

No-Bake Pineapple Cake is a perfect dessert for those days when you want something delicious without the hassle of baking. Slightly modified from the classic recipe, it’s still just as easy and indulgent, offering a creamy, tropical flavor in every bite.

Ingredients for the Cake Base:

• 10.5 oz (300 g) crushed graham crackers
• 7 oz (200 g) finely ground toasted hazelnuts
• Juice from one can of pineapple (about 1 cup)
• 7 oz (200 g) softened butter
• 7 oz (200 g) powdered sugar

Ingredients for the Filling:

• 1 2/3 cups (4 dl) milk
• 6 egg yolks
• 5.3 oz (150 g) granulated sugar
• 3 packets (about 0.3 oz total) vanilla sugar
• 3 tablespoons all-purpose flour
• 3.5 oz (100 g) softened butter

Topping:

• Sliced pineapple from one can
• Whipped cream or meringue (made with 6 egg whites and 12 tablespoons of sugar, cooked over steam)

Instructions:

1. Prepare the Base:

1. In a mixing bowl, combine the crushed graham crackers, ground hazelnuts, and pineapple juice.
2. In a separate bowl, beat the softened butter with powdered sugar until smooth and creamy.
3. Mix the butter-sugar mixture with the dry ingredients until well combined.
4. Transfer the mixture to a serving plate and shape it into a round cake base.

2. Make the Filling:

1. Heat the milk in a saucepan over medium heat.
2. In a bowl, whisk together the egg yolks, granulated sugar, vanilla sugar, and flour.
3. Gradually add the yolk mixture to the hot milk, stirring constantly, and cook until thickened.
4. Remove from heat and let cool completely.
5. Once cooled, beat the butter until fluffy and fold it into the custard mixture until smooth.

3. Layer the Cake

1. Spread the filling evenly over the prepared base.
2. Arrange sliced pineapple pieces on top of the filling.

4. Add the Topping:

• Option 1: Spread whipped cream evenly over the pineapple layer.
• Option 2: Make a meringue by whisking egg whites with sugar, then cooking the mixture over steam. Spread the meringue over the pineapple.

Chill the cake for at least 2 hours before serving.

For the best texture, make sure to chill your cake for at least 4-6 hours (or overnight if possible). This will allow the flavors to meld and the cake to set perfectly.