Pineapple-raspberry cake

Name: Pineapple-raspberry cake
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 2 Beakers (250 g each) Whipped cream; 1 (approx. 250 g) Cream cup sugar; 1 package Vanillin sugar; 4 Eggs (size M); 1 package grated lemon peel; 2 (approx. 300 g) Cream cup flour; 2 TEASPOONS Baking Powder; 100 g Dark chocolate; 150 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 1/2 (approx. 500 g) Pineapple; 200 g Raspberries; 7-10 Tbsp Mint leaves; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

2 Beakers (250 g each) Whipped cream
1 (approx. 250 g) Cream cup sugar
1 package Vanillin sugar
4 Eggs (size M)
1 package grated lemon peel
2 (approx. 300 g) Cream cup flour
2 TEASPOONS Baking Powder
100 g Dark chocolate
150 g Icing sugar
2-3 TABLESPOONS Lemon juice
1/2 (approx. 500 g) Pineapple
200 g Raspberries
7-10 Tbsp Mint leaves
7-10 Tbsp Grease

Directions

1
Place 1 cup of cream, sugar, vanilla sugar, eggs and lemon zest in a mixing bowl and mix with the whisks of the hand mixer. Mix flour and baking powder and stir into the cream mixture.
2
Roughly chop the chocolate and stir in. Grease the fat pan of the oven (approx. 32 x 36 cm) and spread the dough on top. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes.
3
Mix icing sugar and lemon juice and coat the warm cake with it. Dry and let it cool down. Cut pineapple into slices and peel. Cut out the hard stalk. Cut the pineapple into pieces.
4
Raspberries selected. Whip the rest of the cream until stiff and fill into a piping bag with perforated spout. Cut the cake into rhombs and squirt a cream tuff on each. Cover with pineapple pieces and raspberries and decorate with mint leaves as desired.
5
Results in about 20 pieces.