Juicy pineapple buffer

Name: Juicy pineapple buffer
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (580 ml; drained weight 350 g) Pineapple; 250 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 3 TSP Baking Powder; 150 g Fresh cream; 100 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (580 ml; drained weight 350 g) Pineapple
250 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
50 g Cornstarch
3 TSP Baking Powder
150 g Fresh cream
100 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Drain the pineapple. Put 1 pineapple ring aside for decoration, cut the rest into small pieces. Beat fat, sugar, vanilla sugar and salt until foamy. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in alternately with crème fraîche.
2
Fold in pineapple. Grease a ring cake tin (2 litres capacity) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Let the cake rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down. Whip cream until stiff. Dust the cake with icing sugar. Pour cream into a piping bag with star spout and spray tuffs onto the cake. Cut pineapple slice into pieces.
3
Let the cake rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down. Whip cream until stiff. Dust the cake with icing sugar. Pour cream into a piping bag with star spout and spray tuffs onto the cake. Cut pineapple slice into pieces. Decorate cake with pineapple and mint
4
waiting time approx. 2 hours