Melt-in-Your-Mouth French Pineapple Mascarpone Cake

In a saucepan, combine chopped canned pineapple, sugar, cornstarch, and water. Cook over medium heat until thickened and glossy. Let it cool.

Make the Batter:
In a mixing bowl, beat the eggs with vanilla sugar until light and fluffy. Melt the butter and let it cool slightly. Slowly add the flour and melted butter to the eggs, mixing gently until combined.

Bake the Cake Base:
Preheat the oven to 350°F (175°C). Pour the batter into a greased or lined cake pan and bake for about 20–25 minutes or until golden and springy to the touch. Let it cool completely.

Prepare the Cream:
In a bowl, mix mascarpone with condensed milk until smooth and creamy.

Assemble the Cake:
Spread the cooled pineapple mixture over the cake base. Then gently spread the mascarpone layer on top. Chill for at least 30 minutes to set.

Finish and Serve:
Dust with powdered sugar before serving for a beautiful presentation.

Serving and Storage Tips

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