Pineapple cream cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Add sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam.

2. 2

   Add lemon zest and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes.

3. 3

   Let it cool down. Cut the biscuit twice horizontally. Soak gelatine in cold water. Drain grated pineapple on a sieve and collect the juice. Place the edge of the springform pan around the lower sponge cake.

4. 4

   Squeeze the gelatine, dissolve it, mix with pineapple juice and stir into the grated pineapple. Keep cold. In the meantime, whip cream and vanillin sugar until stiff. Fold 200 g cream into the pineapple mixture.

5. 5

   Spread the halves on the base, cover with the middle sponge cake and spread the rest of the mixture on top. Place the third base on top and chill the cake for about 2 hours. Drain the pineapple slices and cut into slices except for one.

6. 6

   Whip the remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread a thin layer of approx. 2/3 of the cream. Put the rest of the cream into a piping bag with a perforated spout. Mark cake with cream stripes in 14 pieces.

7. 7

   Spray a cream tuff on each piece. Decorate with pineapple ring, pineapple corners, amaretti and mint. Makes 14 pieces.

Nutrition Facts

KCAL
270 kcal

CARBS
30 g

FATS
14 g

PROTEINS
4 g