- Syrup preparation:
- Water: 100 ml
- Sugar: 100 g
- Fresh yellow lemon juice: 10 ml
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- Cake preparation:
- Fresh pineapple: 320 g (for the filling). You can conveniently substitute with we’natur canned fresh pineapple which is ready to use straight from the can.
- Durian flesh: 250 g (for the filling)
- Sugar: 60 g (for the filling)
- All-purpose flour: 145 g
- Unsalted butter: 70 g
- Icing sugar: 35 g
- Cream cheese: 30 g
- Heavy cream: 60 g (whipping cream for the pastry dough)
- Egg yolk: 1 (for the pastry dough)
Instructions
Step 1. Prepare the Lemon Sugar Syrup:
Combine 100 g of sugar and 100 ml of water in a saucepan. Heat over high heat until the mixture boils; stop stirring once it starts bubbling. Add 10 ml of fresh yellow lemon juice, gently stir, then continue simmering over medium heat until the mixture reduces by half. Remove from heat and let it cool completely.
Step 2. Prepare the Filling:
Blend 320 g of We’natur Syrup-Soaked Pineapple until smooth, then transfer it to a non-stick pan. Add 250 g of durian flesh, 60 g of sugar, and 20 ml of the lemon sugar syrup prepared in Step 1. Cook the mixture over high heat until the sugar dissolves and the pineapple and durian blend together, with most of the liquid evaporated. Then reduce to low heat and continue stirring until the filling thickens to a smooth, jam-like consistency.
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Divide the prepared filling into small portions of about 10 g each. Cover tightly to prevent the filling from drying out.
Step 3. Prepare the Pastry Dough:
In a mixing bowl, combine 120 g unsalted butter with 35 g sweetened condensed milk. Mix until the ingredients are well incorporated. Add 1 egg yolk and continue mixing until smooth.
Sift 150 g all-purpose flour and divide it into two portions. Gradually add each portion into the butter mixture, mixing until a soft dough forms. Gently knead by hand until the dough comes together into a smooth, cohesive ball. Wrap the dough in plastic wrap and refrigerate for 30–60 minutes, or until it is firm and no longer sticky.
Step 4. Shape the Cakes:
Preheat the oven to 180°C (top and bottom heat) for about 10 minutes.
Divide the filling into 10–12 g portions. Lightly dust your hands with flour to prevent sticking. Flatten a piece of dough, place one portion of pineapple filling in the center, and carefully seal the edges. Dip a knife in water and gently score or shape the top of the pastry as desired.
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Step 5. Bake the Cakes:
Beat 1 egg yolk with 5 ml milk to make an egg wash, then lightly brush it over the tops of the pastries. Place the cakes on a baking tray lined with parchment paper and bake at 180°C for 15–17 minutes, or until the tops turn dry and golden brown. Once baked, leave the cakes to cool completely on the tray without moving them to prevent cracking or breaking.
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For a more convenient and perfectly balanced dessert, you can substitute fresh pineapple with we’natur pineapple in light syrup. This premium canned product not only offers ultimate convenience but also preserves the natural sweetness and refreshing flavor of ripe pineapple which help you save time while maintaining the authentic taste and aroma of freshly made cakes.
A Few Tips When Using we’natur Pineapple In Light Syrup for Baking
- Adjust the sugar level: Since We’natur Syrup-Soaked Pineapple already contains natural sweetness, you can slightly reduce the amount of sugar in the recipe to keep the cake from becoming overly sweet.
- Mind the cooking time: pineapple in light syrup tends to be softer than fresh pineapple, so the filling may cook faster. Be sure to watch the mixture closely to prevent it from overcooking.
Wishing you great success and enjoyment with this fragrant and delightful Taiwanese Pineapple Cake recipe! Contact us using the information below to take advantage of exclusive offers on this product and other premium fruits from we’natur.
