Recipe of Speedy ☆Gâteau Pina Colada☆

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Recipe of Perfect ☆Gâteau Pina Colada☆. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from ☆Gâteau Pina Colada☆, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ☆Gâteau Pina Colada☆ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ☆Gâteau Pina Colada☆ is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ☆Gâteau Pina Colada☆ estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ☆Gâteau Pina Colada☆ using 16 ingredients and 11 steps. Here is how you can achieve it.

🍍🍹 On m'a mise au défi de revisiter le célèbre cocktail en gâteau... hop!! Une base de gâteau renversé, surmonté de chantilly sans lactose ... Un délicieux #dessert pour l'été ! #recettesestivales

Ingredients and spices that need to be Prepare to make ☆Gâteau Pina Colada☆:

1. Pour le gâteau renversé :
2. 150 ml caramel liquide
3. 350 g d'ananas frais ou au sirop
4. 3 œufs
5. 125 g sucre en poudre
6. 100 g beurre fondu
7. 140 g farine
8. 60 g noix de coco râpée
9. 1 sachet de levure chimique
10. 1 pincée de sel
11. 10 cl lait entier
12. 1 bouchon de rhum
13. Pour la chantilly coco
14. 300 g crème de noix de coco bien froide
15. 1 càs rase de sucre glace
16. cerises bigarreau confites pour la déco

Instructions to make to make ☆Gâteau Pina Colada☆

1. On commence par préparer le gâteau renversé. Préchauffer le four à 180°C
2. Beurrer un moule en silicone ou tapisser de papier cuisson un moule à charnière et le napper de caramel liquide. Répartir ensuite les tranches d'ananas dans le fond
3. Fouetter ensemble les œufs avec le sucre en poudre puis ajouter le beurre fondu Dans un autre récipient, mélanger la farine, la noix de coco râpée, la levure et le sel Incorporer ensuite le tout à la précédente préparation. Ajouter le lait et bien mélanger, terminer par le rhum
4. Verser la préparation dans le moule, sur les ananas. Couper le reste d'ananas en dès et les placer sur le gâteau (ils vont tomber pendant la cuisson)
5. Enfourner 40 minutes
6. Attendre quelques minutes après la sortie du four et retourner le gâteau. (💡ne pas attendre qu'il soit froid, sinon le caramel va coller et le gâteau sera impossible à démouler)
7. On laisse le gâteau refroidir et on passe à la chantilly : Mettre la crème (qui vient du frigo) une dizaine de minutes au congélateur.
8. Verser la crème (elle sera un peu dense) dans un saladier ou la cuve d’un robot avec le sucre. 💡Assurez vous que tous les ustensiles soient bien froids
9. Commencer à fouetter d’abord à vitesse moyenne, incorporer le sucre quand la crème commence à mousser, puis augmenter la vitesse jusqu’à ce qu’elle devienne ferme et tienne sur le fouet
10. Mettre la crème dans une poche munie d'une douille et la répartir sur le gâteau. Décorer avec les cerises confites et gardez au frais jusqu'à la dégustation
11. Bon appétit 😋

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