I’LL SHOW YOU 4 DELICIOUS DESSERT RECIPES THAT WILL MAKE YOUR MOUTH WATER
1. Pineapple Upside-Down Cake
Ingredients:
For the caramel:
1 cup sugar
1/4 cup water
1 tablespoon butter
For the pineapple base:
6 to 8 pineapple slices in syrup (you can use fresh or canned pineapple)
6 to 8 red cherries for decoration (optional)
For the sponge cake:
2 cups wheat flour
1 cup sugar
1/2 cup butter (at room temperature)
1/2 cup milk
3 eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Preparation:
Prepare the caramel:
In a small skillet or saucepan, heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves and the caramel thickens. a golden color.
Remove from heat and add the butter. Stir well.
Pour the caramel into the bottom of a round cake pan, spreading it evenly.
Arrange the pineapple:
Arrange the pineapple slices decoratively over the caramel.
Place a cherry in the center of each slice for a more colorful touch.
Prepare the cake batter:
Preheat the oven to 180°C (350°F).
In a large bowl, beat the butter and sugar until creamy.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and mix.
In a separate bowl, sift the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until you have a smooth batter.
Assemble the cake:
Pour the batter over the pineapple slices and smooth the top with a spatula.
Bake:
Bake the cake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Invert the cake:
Remove the cake from the oven and let it cool for 10 minutes.
Run a knife around the edges of the pan to loosen the cake. Place a large plate on top of the pan and carefully invert it to unmold.
Serve:
Let it cool slightly before cutting. Serve warm or at room temperature.
2. Delicious Pineapple Cheesecake
Ingredients:
For the crust:
– 1 cup graham cracker crumbs
– 1/4 cup sugar
– 6 tablespoons melted butter
For the filling:
– 16 ounces soft cream cheese
– 1/2 cup sugar
– 4 eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or canned pineapple
Preparation
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch tart pan.
3. Bake the crust for 10 minutes. Let cool completely.
4. Prepare the filling: Beat the cream cheese, sugar, eggs, and vanilla extract in a large bowl.
5. Add the pineapple to the filling and mix gently.
6. Pour the filling over the baked crust.
7. Bake the tart for 50-60 minutes or until the filling is firm and lightly browned.
8. Let the tart cool completely before serving.
Tips:
– Make sure the pineapple is fresh and not frozen, as this can affect the texture of the filling.
– You can add a touch of shredded coconut or chopped walnuts to the crust for extra flavor.
– The tart can be stored in an airtight container in the refrigerator for several days.
3. German Chocolate and Coconut Caramel Cheesecake
Ingredients:
For the crust:
– 1 cup graham cracker crumbs
– 1/4 cup sugar
– 6 tablespoons melted butter
For the filling:
– 16 ounces soft cream cheese
– 1/2 cup sugar
– 4 eggs
– 1 teaspoon vanilla extract
– 1 cup grated German chocolate (such as Ritter Sport)
– 1 cup coconut caramel (see below for the recipe)
For the coconut caramel:
– 1 cup sugar
– 1/2 cup coconut cream
– 1/4 cup butter
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
Preparation
1. Preheat the oven to 350°F (180°C).
2. Prepare the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch cheesecake pan.
3. Bake the crust for 10 minutes. Let cool completely.
4. Prepare the filling: Beat the cream cheese, sugar, eggs, and vanilla extract in a large bowl.
5. Add the grated German chocolate and coconut caramel to the filling. Mix gently.
6. Pour the filling over the baked crust.
7. Bake the cheesecake for 50-60 minutes or until the filling is firm and lightly browned.
8. Let the cheesecake cool completely before serving.
For the coconut caramel:
1. Combine the sugar, coconut cream, butter, and vanilla extract in a small saucepan.
2. Heat over medium heat, stirring constantly, until the sugar dissolves and the caramel is golden.
3. Remove from heat and stir in the grated coconut.
