Fine sand cake with pineapple cream and Preiselb

Name: Fine sand cake with pineapple cream and Preiselb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 200 g Flour; 100 g Cornstarch; 1 coated Tsp Baking Powder; 7-10 Tbsp Grease; 7-10 Tbsp For the filling and for; 1 glass (370 ml) Wild cranberries in syrup; 1 can(s) (0.33 l) Pineapple juice with no added sugar; 60 g Cornstarch; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 200 g Sugar; 10 g Butter or margarine; 3 Egg Yolk; 1 (approx. 200 g) Star fruit/carambola

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
200 g Flour
100 g Cornstarch
1 coated Tsp Baking Powder
7-10 Tbsp Grease
7-10 Tbsp For the filling and for
1 glass (370 ml) Wild cranberries in syrup
1 can(s) (0.33 l) Pineapple juice with no added sugar
60 g Cornstarch
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
200 g Sugar
10 g Butter or margarine
3 Egg Yolk
1 (approx. 200 g) Star fruit/carambola

Directions

1
Cream fat, add sugar, vanillin sugar and salt and stir until creamy. Stir in the eggs bit by bit. Mix flour, cornstarch and baking powder and stir briefly into the fat mass. Spread the dough into a greased springform pan (24 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes. Let it cool down.
2
Drain the cranberries. For the cream, fill up pineapple juice with water to 1/2 litre. Remove 4-5 tablespoons and mix with cornflour. Boil up the rest of the juice, lemon juice and peel, sugar and fat in a pot. Add cornstarch and bring to the boil again while stirring. Remove from the heat and let it cool down for 5 minutes. Then whisk the egg yolk and stir in. Straighten the top of the cake and cut the cake once. Place a springform pan rim around the bottom base. Take 1-2 tablespoons of the cranberries and mix the rest with 2/3 of the cream. Pour into the springform pan and cover with the second cake layer. Spread the rest of the cream on top and make a star out of the remaining cranberries.
3
Straighten the top of the cake and cut the cake once. Place a springform pan rim around the bottom base. Take 1-2 tablespoons of the cranberries and mix the rest with 2/3 of the cream. Pour into the springform pan and cover with the second cake layer. Spread the rest of the cream on top and make a star out of the remaining cranberries. Chill for 30-60 minutes. Remove from the mould and decorate with carambola slices as stars. Results in about 16 pieces
4
Waiting time approx. 1 hour