Pineapple cream cake

Name: Pineapple cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 6 Eggs (size M); 200 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Flour; 100 g Cornstarch; 1 jar(s) (850 ml; separation weight: 500 g) Pineapple in slices; 10 sheets white gelatine; 3 (à 200 g) Cup of whipped cream; 2 packages Vanillin sugar; 4 TABLESPOONS white rum; 1 jar(s) (425 ml; separation weight: 240 g) Pineapple to decorate; 50 g white couverture; 7-10 Tbsp Mint; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

6 Eggs (size M)
200 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
100 g Flour
100 g Cornstarch
1 jar(s) (850 ml; separation weight: 500 g) Pineapple in slices
10 sheets white gelatine
3 (à 200 g) Cup of whipped cream
2 packages Vanillin sugar
4 TABLESPOONS white rum
1 jar(s) (425 ml; separation weight: 240 g) Pineapple to decorate
50 g white couverture
7-10 Tbsp Mint
baking paper
7-10 Tbsp Freezer bag

Directions

1
Separate eggs. Beat the egg whites until stiff, add sugar little by little. Stir in egg yolk and lemon peel. Mix flour and starch, sieve over it and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking parchment, place the dough on top and smooth it down. Bake in the preheated oven (electric cooker 200 ° C/ gas: level 3) for approx. 30 minutes. Remove from the baking tin, remove from the pan and let cool on a cake rack.
2
Soak 4 sheets of gelatine in cold water. Drain pineapple well and cut half into thin pieces. Whip 2 cups of cream and vanilla sugar until stiff. Squeeze out the gelatine and dissolve at low heat. Stir into the cream and fold in the pineapple pieces. Cut the cake base twice horizontally and soak with the rum. Spread the lower cake base with half of the cream, place the middle cake base on top and spread with the remaining cream. Cover with the upper cake base. Place a cake ring or the springform pan rim around the cake. Soak the rest of the gelatine. Puree the rest of the pineapple. Dissolve the gelatine and stir into the purée. Chill until it starts to gel.
3
Cover with the upper cake base. Place a cake ring or the springform pan rim around the cake. Soak the rest of the gelatine. Puree the rest of the pineapple. Dissolve the gelatine and stir into the purée. Chill until it starts to gel. Spread on the cake and chill for 1 hour. Whip the rest of the cream until stiff. Loosen the cake ring and spread the rim with the cream. Halve the pineapple slices and place them on the edge. Melt the couverture on a hot water bath, put it into a small plastic bag, cut off the top and decorate the cake with it. Serve decorated with mint. Makes about 16 pieces
4
Spread on the cake and chill for 1 hour. Whip the rest of the cream until stiff. Loosen the cake ring and spread the rim with the cream. Halve the pineapple slices and place them on the edge. Melt the couverture on a hot water bath, put it into a small plastic bag, cut off the top and decorate the cake with it. Serve decorated with mint. Makes about 16 pieces
5
. E 6 g/ F16 g/ KH 36 g