Pineapple cake

Name: Pineapple cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 3 Eggs (size M); 100 g + 2 tablespoons sugar; 1 pinch Salt; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 6 sheets white gelatine; 1 untreated lemon; 250 g Low-fat curd; 250 g Schmand; 250 g Whipped cream; 1 can(s) (446 ml/ 425 g, 280 g) Pineapple Grater; 4 TABLESPOONS flaked almonds; 2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Pineapple pieces, cranberries and balm; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g + 2 tablespoons sugar
1 pinch Salt
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
6 sheets white gelatine
1 untreated lemon
250 g Low-fat curd
250 g Schmand
250 g Whipped cream
1 can(s) (446 ml/ 425 g, 280 g) Pineapple Grater
4 TABLESPOONS flaked almonds
2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Pineapple pieces, cranberries and balm
baking paper

Directions

1
Separate eggs, beat egg whites and 3 tablespoons of cold water until stiff. Finally, pour in 100 g sugar, 1 pinch of salt and vanillin sugar. Stir in the egg yolk. Sift the flour, starch and baking powder onto the egg foam and fold in loosely with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes.
2
Let them cool down. Soak gelatine in cold water. Wash the lemon thoroughly, dab dry and grate the peel. Halve the lemon and squeeze the juice. Stir curd, sour cream, remaining sugar, lemon juice and zest until smooth. Whip cream until stiff. Squeeze the gelatine and dissolve at low heat. Stir one half of the gelatine into the quark cream. Then fold in one half of the cream. (Put the rest of the cream in the fridge.) Put the grated pineapple with the juice in a bowl, stir in the rest of the gelatine. Put it in a cold place. Cut the sponge cake base once. Place a cake ring around the lower cake base, spread the curd cream on top. Cover with the second cake base. When the pineapple mixture starts to gel, spread it on the second cake base.
3
Stir one half of the gelatine into the quark cream. Then fold in one half of the cream. (Put the rest of the cream in the fridge.) Put the grated pineapple with the juice in a bowl, stir in the rest of the gelatine. Put it in a cold place. Cut the sponge cake base once. Place a cake ring around the lower cake base, spread the curd cream on top. Cover with the second cake base. When the pineapple mixture starts to gel, spread it on the second cake base. Chill the cake for 2-3 hours. Remove the cake ring. Spread the cake ring with the remaining cream, except for a teaspoon. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle cake rim with almond flakes and pistachios. Decorate the cake as you like with cream, pineapple pieces, cranberry jelly and lemon balm. Makes approx. 12 pieces
4
Chill the cake for 2-3 hours. Remove the cake ring. Spread the cake ring with the remaining cream, except for a teaspoon. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle cake rim with almond flakes and pistachios. Decorate the cake as you like with cream, pineapple pieces, cranberry jelly and lemon balm. Makes approx. 12 pieces