Pineapple-double cake with mint cream cheese

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g sugar, 1 packet of vanilla sugar and salt to finish. Add egg yolks one after the other and fold in. Mix flour and starch, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool in the tin on a cake rack

2. 2

   Soak gelatine in cold water. Cut the stalk off the pineapple. Peel the pineapple, cut out the woody core and cut the flesh into thin slices. Cut the sponge in half horizontally and coat the cut surfaces with pineapple jam. Spread the pineapple on the sponge cake base and put the sponge cake lid back on top

3. 3

   Wash the mint, shake dry and chop finely. Whip cream until stiff and chill. Mix cream cheese, quark, 150 g sugar, 1 sachet vanilla sugar and mint to a smooth cream. Squeeze the gelatine and dissolve. Stir lemon juice and 1 tablespoon quark cream into the gelatine. Then stir the gelatine mixture into the remaining quark cream and fold in the cream. Remove approx. 3 tbsp. of the cream and chill. Pour the rest of the mixture into a hemispherical bowl lined with foil (13 cm deep, 26 cm wide), smooth it down, place the sponge cake base on the cream and press down lightly. Cover the cake and put it in a cool place overnight.

4. 4

   Chop the pistachios in a universal chopper. Turn the cake onto a cake plate, remove the foil. Spread the rest of the cream on the cake base, press the pistachios to the edge. Sprinkle the remaining pistachios over the cake. Decorate with mint

5. 5

   waiting time approx. 14 hours