Pineapple cream cheese cake with walnut biscuit

Name: Pineapple cream cheese cake with walnut biscuit
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 4 Eggs (size M); 275 g Sugar; 1 pinch Salt; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 75 g ground walnuts; 1 can(s) (446 ml; net weight: 425 g, separation weight: 260 g) Pineapple slices (9 slices); 400 g Double cream cream cheese; 4 TABLESPOONS Lemon juice; 1 Bag of jelly "lemon flavored"; 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp baby pineapple, jelly, walnut brittle and nougat corners

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 12

4 Eggs (size M)
275 g Sugar
1 pinch Salt
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
75 g ground walnuts
1 can(s) (446 ml; net weight: 425 g, separation weight: 260 g) Pineapple slices (9 slices)
400 g Double cream cream cheese
4 TABLESPOONS Lemon juice
1 Bag of jelly "lemon flavored"
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp baby pineapple, jelly, walnut brittle and nougat corners

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Beat the egg yolks, 100 g sugar and salt until foamy. Fold in the egg white. Mix flour, cornstarch and baking powder. Sieve over the egg mixture in portions and fold in carefully. Finally fold in the walnuts.
2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let it cool down a little, remove from the tin and let it cool down completely. Drain the pineapple, collect the juice and measure 125 ml. Mix cream cheese, 75 g sugar and lemon juice. Mix jelly powder with pineapple juice in a small saucepan, let swell for 5 minutes. Add 100 g sugar and heat while stirring, do not boil! Mix with mixed cream cheese. Halve the sponge cake. Cover the bottom half with the edge of the springform pan. Put 6 slices of pineapple on top. Spread half of the cream and cover with the second cake base.
3
Mix jelly powder with pineapple juice in a small saucepan, let swell for 5 minutes. Add 100 g sugar and heat while stirring, do not boil! Mix with mixed cream cheese. Halve the sponge cake. Cover the bottom half with the edge of the springform pan. Put 6 slices of pineapple on top. Spread half of the cream and cover with the second cake base. Spread the rest of the pineapple and cream. Chill for about 30 minutes. Whip cream and vanilla sugar until stiff. Loosen the rim of the springform pan. Spread the surface of the cake loosely with the cream. Decorate with tender quarters of fresh pineapple slices, jelly stars, walnut brittle and small nougat corners
4
Spread the rest of the pineapple and cream. Chill for about 30 minutes. Whip cream and vanilla sugar until stiff. Loosen the rim of the springform pan. Spread the surface of the cake loosely with the cream. Decorate with tender quarters of fresh pineapple slices, jelly stars, walnut brittle and small nougat corners