Lemon cake with almond brittle and pineapple
easy
105 mins
105 mins
Ingredients
- 1 can(s) (446 ml; excl. weight 260 g) Sliced pineapple
- 3 untreated lemons
- 250 g Sugar
- 275 g Butter or margarine
- 50 g Almond slivers
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 200 g Flour
- 100 g Cornstarch
- 2 TEASPOONS Baking Powder
- 3-4 drops of lemon baking oil
- 150 g Whole milk couverture
- 1 potty Lemon balm
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium foil
- baking paper
Directions
- 1
Drain the pineapple and cut into small pieces. Wash lemons hot and dab dry. Grate the skin of 2 lemons thinly and squeeze the juice. For the brittle, caramelise 100 g sugar until golden.
- 2
Melt 25 g fat in it and add almond slivers and stir until the slivers are completely covered with the caramel. Spread the mixture on oiled aluminium foil and let it solidify. Cream remaining fat, sugar, lemon peel and vanilla sugar.
- 3
Add the eggs bit by bit and stir until creamy. Mix flour, except for a few tablespoons, cornstarch and baking powder and stir in. Add lemon baking oil. Turn the pineapple pieces in the remaining flour. Break 2/3 of the almond brittle into small pieces and fold into the batter with the pineapple pieces.
- 4
Spread the dough into a box form lined with baking paper (30 cm long; 2 litres capacity). Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 70 minutes. Turn the cake out of the tin, prick several times with a wooden skewer and sprinkle with lemon juice.
- 5
Let the cake cool down. Melt the couverture in a hot water bath and cover the cake evenly with it. Break the remaining brittle into larger pieces and cut the remaining lemon into thin slices.
- 6
Decorate the cake with brittle, lemon slices and lemon balm and serve. Makes about 18 pieces.
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