Chocolate cake with pineapple-yoghurt filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and four tablespoons of water until stiff. Gradually add sugar and vanillin sugar. Embezzle egg yolk. Mix flour, cornstarch, baking powder and cocoa and sieve onto the egg foam mixture.

2. 2

   Loosely fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 30 minutes. Let cool down on a cake rack.

3. 3

   Soak gelatine in cold water. Drain the pineapple on a sieve and collect the juice. Cut the pineapple into small pieces except for 2 rings. Wash the lemon thoroughly and finely grate the peel.

4. 4

   Stir the quark, 1/4 litre pineapple juice, sugar and lemon peel until smooth. Squeeze the gelatine, dissolve and stir into the quark cream. Put it in a cold place. Whip 250 g cream until stiff. Cut the sponge twice and place the edge of the springform pan around the bottom.

5. 5

   When the cream begins to gel, fold in the cream and pineapple pieces. Spread half of the mixture on the base and cover with the second base. Spread the rest of the cream on top and cover with the last cake layer.

6. 6

   Chill the cake for an hour. Cut seven wider pieces of the remaining pineapple rings, and cut the rest very finely. Form small eggs from the coloured marzipan. Darken some green marzipan with green food colouring, roll out and cut small pineapple pieces.

7. 7

   Whip the remaining cream and vanilla sugar until stiff. Remove the cake from the cake ring and spread with cream all around. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.

8. 8

   Place small "pineapples" between each of the large pineapple pieces and marzipan. Decorate the tuffs and cake centre with Easter eggs. Press small pieces of pineapple onto the edge of the cake. Makes 16 pieces.