How to make Jamaica cake, recipe for a delicious Caribbean-flavored semifreddo dessert, prepared with pineapple, sponge cake, whipped cream and almonds.
Ingredients for 8 people
- 1 sponge cake of about 400 g
- 1 box of pineapple in syrup - about 500 g -
- 1/2 liter of whipped cream
- 300 g of granulated sugar
- 3 yolks and 1 whole egg
- 1 sachet of vanillin
- 100 g of toasted almonds
- 3 tablespoons of curacao liqueur
- 2 tablespoons of icing sugar
How to prepare Jamaica cake
Drain the pineapple slices from the syrup.
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Pour the syrup into a bowl along with a spoonful of curacao liqueur.
Dice the pineapple, place it in a container and sprinkle it with 50 grams of granulated sugar, pour the remaining liqueur into it and leave to macerate for half an hour.
Cut the sponge cake into slices about 1 cm thick, and with half of them line the bottom of a mold, then wet them with the pineapple syrup.
In a bowl put three yolks and a whole egg, 250 grams of granulated sugar and beat them with a whisk until a puffy and almost white mixture is obtained, then add the whipped cream, vanillin, diced pineapple and a little syrup pineapple.
Pour the mixture into the mold, level the surface and put the remaining slices of sponge cake on top, then wet them with the syrup.
At this point, cover the mold with an aluminum foil and keep it in the freezer for about five hours.
Finely chop the almonds and, when serving, turn the mold upside down on a tray, also previously cooled in the freezer, then sprinkle the surface of the cake with the chopped almonds making them stick well.
Cut the cake into slices and sprinkle with icing sugar.
