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Tropical Pineapple Treats

Tropical Pineapple Treats

Indulgent baked apple cake with spiced sponge, creamy quark, and caramelized apples. A festive dessert perfect for holidays. Explore Tropical Pineapple Treats and more recipes.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling & Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 130 g soft butter
  • 120 g sugar
  • 1 tsp gingerbread spice or pumpkin pie spice
  • 1 pinch salt
  • 3 large eggs
  • 100 g all-purpose flour Type 405 or plain flour
  • 50 g ground almonds
  • 1 tsp baking powder
  • 800 g firm apples like Topaz, Cox Orange, or Granny Smith
  • 2 tbsp sugar
  • 2 tbsp lemon juice
  • 150 ml apple juice
  • 40 g vanilla pudding powder or custard powder
  • 50 ml water
  • 250 g low-fat quark or Greek yogurt
  • 70 g sugar
  • 500 g heavy whipping cream
  • 2 packs cream stiffener or 2 tsp cream of tartar
  • 1 tbsp sugar for garnish
  • 1 pack bourbon vanilla sugar or 1 tsp vanilla extract + 1 tsp sugar
  • 50 ml apple juice for garnish
  • 1 dash ground cinnamon for garnish

Equipment

  • Springform pan 26 cm (10-inch)
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Medium saucepan

Method
 

  1. Preheat the oven to 180°C (350°F) for top/bottom heat (160°C/320°F for fan oven) and line a 26 cm (10-inch) springform pan with parchment paper.
  2. Beat the soft butter with sugar, gingerbread spice, and a pinch of salt until light and fluffy.
  3. Add eggs one at a time, mixing well after each.
  4. In another bowl, whisk together flour, ground almonds, and baking powder; fold into the wet mixture until just combined.
  5. Pour the batter into the prepared tin and bake for 25-30 minutes until a toothpick comes out clean; cool completely in the pan.
  6. Peel, core, and cube the apples; toss with sugar and lemon juice and steam over medium heat for 3-4 minutes.
  7. Add apple juice to the apple mixture and simmer; mix pudding powder with water and stir into the mixture until thickened.
  8. Place the cooled sponge on a plate and return the springform ring; spoon the warm apple filling onto the sponge and refrigerate for at least 15 minutes.
  9. Mix quark and sugar until smooth; whip the cold cream with cream stiffener until firm.
  10. Fold together whipped cream and quark; spread over the chilled apple layer and return to the fridge to set for at least 1 hour.
  11. Caramelize the remaining apple cubes in a pan with sugar until amber, then add apple juice and simmer for 2-3 minutes until tender; let cool.
  12. Unclasp the springform ring, dust the top with cinnamon, and arrange the caramelized apples before serving.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 75mgSodium: 85mgPotassium: 230mgFiber: 3gSugar: 22gVitamin A: 300IUVitamin C: 12mgCalcium: 5mgIron: 1.2mg

Notes

Ensure all ingredients are at room temperature for the best results. This cake can be made a day ahead for enhanced flavor; just keep it refrigerated. For successful caramel, avoid burning by monitoring it closely and using medium heat. Presentation is key! A dusting of cinnamon or cocoa can elevate the look before serving. Leftovers can be stored in the refrigerator for up to 3 days; the flavors deepen over time.
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