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easy &quick

Pineapple and Almond Fridge Cake

QimiQ Benefits

  • All natural, contains no preservatives, additives or emulsifiers
  • Prevents moisture migration, sponge base remains fresh and dry
  • Pure indulgence with less fat
  • Longer presentation times possible under proper refrigeration

Minutes

15

Difficulty

easy

Pineapple and Almond Fridge Cake
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Ingredients

For 1 gateau, 10" Ø

  • For the base

  • 200g

    Graham crackers, finely grated

  • 100g

    Butter, melted

  • For the almond cream

  • 500g

    QimiQ Classic, room temperature

  • 200g

    Cream cheese

  • 80g

    Almonds, grated

  • 90g

    Sugar

  • 25ml

    Amaretto

  • 250ml

    Heavy cream 36 % fat, beaten

  • 260g

    Tinned pineapple, drained

Preparation

  1. For the base, mix the biscuit crumbs and butter together well and press firmly into the cake tin base.
  2. For the almond cream, whisk QimiQ Classic smooth. Add the cream cheese, almonds, sugar and Amaretto and mix well. Fold in the whipped cream.
  3. Spread one third of the cream over the biscuit base. Cover with the pineapple and finish with the remaining cream. Chill for at least 4 hours, preferably over night.
  4. Decorate as required.
Some doughy looking food

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