Jelly Belly Cake

Name: Jelly Belly Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1/2 Pineapple; 125 g Butter or margarine; 175 g Sugar; 3 Eggs (size M); 3 TABLESPOONS Whipped cream; 150 g Flour; 2 str. tbsp. baking powder; 7-10 Tbsp grated rind of 1/2 untreated lemon; 500 g Mascarpone; 2 packages Vanillin sugar; 500 g Whipped cream; 100 g Jelly Bellys (pineapple or lemon flavour); baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1/2 Pineapple
125 g Butter or margarine
175 g Sugar
3 Eggs (size M)
3 TABLESPOONS Whipped cream
150 g Flour
2 str. tbsp. baking powder
7-10 Tbsp grated rind of 1/2 untreated lemon
500 g Mascarpone
2 packages Vanillin sugar
500 g Whipped cream
100 g Jelly Bellys (pineapple or lemon flavour)
baking paper

Directions

1
Peel half of the pineapple, remove the stalk and dice the pulp. Beat the fat and 125 g sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Add cream. Fold in flour, baking powder and lemon zest.
2
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 about 20 minutes. Let it cool down on a cake rack. Mix mascarpone, vanilla sugar and remaining sugar with the whisk of the hand mixer. Whip cream in 2 portions until stiff and fold into the mascarpone. Cover the base with a cake ring. Add the mascarpone mixture and smooth it down. Place in the refrigerator for approx. 2 hours. Sprinkle Jelly Bellys over the cake.
3
Whip cream in 2 portions until stiff and fold into the mascarpone. Cover the base with a cake ring. Add the mascarpone mixture and smooth it down. Place in the refrigerator for approx. 2 hours. Sprinkle Jelly Bellys over the cake. Cut the rest of the pineapple into thin slices. Decorate the cake with pineapple and possibly mint