Nougat-pineapple cake

Name: Nougat-pineapple cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g firm nut nougat mass; 125 g Butter or margarine; 75 g Sugar; 1 pinch Salt; 3 packages Vanillin sugar; 3 Eggs (size M); 250 g Flour; 3 deleted Tsp Baking Powder; 50 g ground hazelnuts; 7 TABLESPOONS Milk; 250 g Mascarpone; 250 g Low-fat curd; 25 g Icing sugar; 2 TABLESPOONS Rum; 1 can(s) (425 ml; separation weight: 235 g) Baby pineapple; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g firm nut nougat mass
125 g Butter or margarine
75 g Sugar
1 pinch Salt
3 packages Vanillin sugar
3 Eggs (size M)
250 g Flour
3 deleted Tsp Baking Powder
50 g ground hazelnuts
7 TABLESPOONS Milk
250 g Mascarpone
250 g Low-fat curd
25 g Icing sugar
2 TABLESPOONS Rum
1 can(s) (425 ml; separation weight: 235 g) Baby pineapple
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Melt the nougat over a warm water bath. Cream the room-warm fat, sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and hazelnuts and stir into the dough alternating with the milk. Mix in the nougat. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes.
2
Remove from the oven, loosen the ring and let it cool down on a grid. Take the cake out of the tin and place it on a plate. Stir mascarpone, quark, icing sugar, rest vanillin sugar and rum until smooth. Spread the cream wavy on the base and chill. Drain the pineapple. Put pineapple on the cake before serving. Decorate with lemon balm as desired