Pineapple Cream Cheese Pound Cake
INGREDIENTS:
200g fresh pineapple
3 eggs
160 + 15g Butter
160g Flour
160g Sugar
0.5 sachet Baking powder
1 tablespoon. brown sugar
For the whipped cream
50g mascarpone
15cl whipped cream
1 lemon
10 lemon leaves
30g powdered sugarped cream
INSTRUCTIONS:
Preheat the oven to 180°C. Cut the pineapples into small pieces and set aside. Beat the eggs with the icing sugar and then add the flour, baking powder andwarm melted butter. Pour the peels into the oil and cover with the pineapple. Sprinkle with brown sugar. Bake in the oven for 40_50 minutes
Pour the cream into a bowl, add the mascarpone and powdered sugar. Mix everything together and beat the cream with an electric mixer. Mix 2 tablespoons of grated lemon zest and chopped lemon leaves. Place the cake in the refrigerator to serve with the cream.
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