Good morning everyone, welcome back!
Today I am doing another Cooking Thursday, because I really want to share the simple but yet delicious, Portuguese recipe for this Pineapple Cookie Cake.
I know it may sound a bit weird when I tell you to dip the cookies in coffee, but the coffee and the pineapple actually go really well together.
Portuguese Pineapple Cookie Cake
Maria Cookies (you can use any plain cookie, shortbread or even lady fingers)
Brewed instant coffee
16 oz. Heavy Whipping Cream
1 tablespoon sugar or more to taste
Box of pineapple jello, 3oz
Chopped pineapple (I used crushed pineapple, but you can use slices or chunks, just chop it into small pieces), about 1/4 cup
Make the pineapple jello according to the box instructions, then place in fridge to set. Once set, cut it into small pieces.
Line the bottom of a spring form pan with parchment paper. I believe mine is an 8 inch, but if you have a bigger one that is fine too, the cake is layered so you can always make more filling if needed.
Brew some instant coffee, then carefully take the cookies and dip one at a time, then cover the bottom of the spring form pan.
In a kitchen-aid mixer, whip the heavy cream until thick, adding the sugar while beating. When it's ready, add the chopped jello and pineapple. Stir to mix well.
To the cookie layer in the pan, add a layer of the cream mixture. Top with another layer of cookies. I like to overlap the cookies.
Repeat layers, finishing off with a layer of the cream. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, run a knife around the edge of the cake, then open the spring form pan, and carefully slide the ring out.
This makes a delicious, simple dessert that everyone will enjoy. It's quite refreshing on a hot day, and since we are still having some of those, now is the time to make it, right?
Hope you enjoy it, let me know if you try it and what you thought.
1 comment:
Thank you for sharing the recipe!
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