Ingredients For the base of the roll:

4 eggs

100 g sugar

50 ml pineapple juice 
half bag of yeast

120 g flour

Mix all ingredients, leaving for the last flour and yeast,

to be placed on the oven plate, covered with wet and well squeezed baking paper, to cook
in hot oven at 150 g for 10 minutes about…

Don’t make too much color, otherwise the roll to pineapple it gets too dry and it becomes difficult to roll it up and will not have a good taste!
For the filling of the roll:

mount 200 ml of cream for sweets well firm, and then add a plentiful spoon of cream pineapple,

 
Fill the roll, and roll it gently, it does not need to wet because it is very soft.

The recipe was prepared by our friend Monica Gentile!

Thank you for the delicious recipe and for your precious advice. If you want to take a look at its recipes click here.

Ingredients for a 26 cm cake (20 servings)

240 g of type 00 flour

For the decoration:
whipped cream to decorate
red coloring powder for cakes
ready-to-use red sugar paste

Sponge cake:
Whisk the eggs and sugar for about 20 minutes, until the mixture is foamy and well risen.
Add the flour, flavouring and lemon zest.
Pour the mixture into a buttered and floured 26 cm cake tin and bake in a hot oven for 30 minutes at 180 degrees.
Leave to cool, then cut the sponge cake into 3 discs.

For the cream, bring the milk to the boil.
Whisk the sugar, flour and flavouring together, then add the hot milk.
Leave the mixture to cool, then add the whipped cream.

Decoration:
Tint the cream with red food colouring and decorate the cake with a piping bag.
Make small hearts from sugar paste, place them around the cake and add sugar pearls.

Make red sugar-paste roses and brush them with gold food colouring diluted with a little alcohol suitable for confectionery.

Your cake with sugar-paste roses is now complete.

Products used for the recipe:

Note on decorative colours

For roses and any decoration that touches the cake, use only dusts and colours whose label clearly says they are edible and provides ingredients and directions. “Non-toxic” or “for decorative purposes only” does not mean edible. Always follow the exact product label.

Sources: FDA, edible decorative products; European Commission, authorised food additives and conditions of use.

Ingredients for the cake:

sponge cake prepared with sponge cake Mixed

Cream with milk cream:

It prepares by mixing pastry cream ready with 500 gr fresh cream

Strawberries for decoration

Pink coloring for sweets

Preparation Strawberry cake with cream:

We start immediately with the preparation of sponge cake in envelope ready to use.

Fast to do, you must mix 500 gr of mix for sponge cake with 100 gr of warm water and 6 eggs.

Bake x 20 minutes in a 24 cm to 180 degrees zipper, cook and make it cold..

The dose is for a sponge cake for 6/8 persons.

We prepare the cream in the same way we mix the mix for pastry cream ready and we add on 200 gr mix, 1 liter of whole milk.

We mix with a whip for a few minutes and the cream is ready..

At this point we have what we need..

Let’s cut the sponge cake wet it with a soft wet for strawberry sweets, we add cream whipped cream and a little pink food coloring..

We make and decorate with a few star-tip sac..

Isn’t our cake beautiful? simple and prepared in a very short time..

For our strawberry cake with cream we used: