Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.
Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). | Equipment: 9-inch springform pan
- One 20-ounce can pineapple rings in juice, drained, juice reserved
- 5 fresh cherries, pitted, or raspberries
- 3 large egg yolks, at room temperature (see Kitchen Tip)
- 6 tablespoons packed light brown sugar
- 2 large egg whites, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 cup heavy cream
- 7 ounces angel food cake (see Kitchen Tip)
- Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
Beat the egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3-5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.
Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160 degrees F, 5-8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8-10 minutes. Set aside.
Clean and dry the beaters. Beat the egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3-5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.
Clean and dry the beaters one more time. Beat the cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
Cut the angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
211 calories; 6g total fat; 3g total saturated fat; 78mg cholesterol; 96mg sodium; 39g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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