Pineapple-raspberry cake on the tray

Name: Pineapple-raspberry cake on the tray
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 Pineapple (approx. 600 g); 250 g Raspberries; 250 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 150 ml Milk; 2-3 TABLESPOONS Pineapple Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 Pineapple (approx. 600 g)
250 g Raspberries
250 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
500 g Flour
1 package Baking Powder
150 ml Milk
2-3 TABLESPOONS Pineapple Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Cut the pineapple into slices, peel and cut out or cut out the stalk roundly. Cut the slices into pieces. Sort the raspberries, wash them if necessary and let them drip off. Beat the fat and sugar with the whisk of the hand mixer until foamy.
2
Add vanillin sugar and lemon peel. Stir in the eggs one by one. Mix flour and baking powder and stir in alternate portions with the milk. Pour onto a greased baking tray (37 x 32 cm) and smooth down.
3
Cover with pineapple and raspberries and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Let them cool down. Heat the jam in a small pot and brush the fruits with it.
4
Dust with icing sugar, cut into pieces and serve. Makes about 20 pieces.