Pineapple yoghurt cream cake

Name: Pineapple yoghurt cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 125 g Flour; 25 g crushed almonds; 40 g Sugar; 1 Egg Yolk; 1 pinch Salt; 75 g Butter or margarine; 7-10 Tbsp Grease; 2 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 40 g Flour; 40 g Cornstarch; 1 TEASPOON Baking Powder; 1 TABLESPOON Cocoa powder; baking paper; 6 sheets white gelatine; 2-3 TABLESPOONS cherry jam; 1 can(s) (580 ml) Pineapple in rings; 500 g Whole milk yoghurt; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 3 (à 200 g) Cup of whipped cream; 50-60 g Dark chocolate; 6 Almond slivers; 7-10 Tbsp Freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

125 g Flour
25 g crushed almonds
40 g Sugar
1 Egg Yolk
1 pinch Salt
75 g Butter or margarine
7-10 Tbsp Grease
2 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
40 g Flour
40 g Cornstarch
1 TEASPOON Baking Powder
1 TABLESPOON Cocoa powder
baking paper
6 sheets white gelatine
2-3 TABLESPOONS cherry jam
1 can(s) (580 ml) Pineapple in rings
500 g Whole milk yoghurt
3 TABLESPOONS Sugar
1 package Vanillin sugar
3 (à 200 g) Cup of whipped cream
50-60 g Dark chocolate
6 Almond slivers
7-10 Tbsp Freezer bag

Directions

1
Put flour, almonds, sugar, egg yolk and salt in a bowl. Add fat in pieces and 1-2 tablespoons of ice water and mix everything with the dough hooks of the hand mixer. Then knead quickly with cold hands to a smooth short pastry.
2
Cover and put in a cool place for about 30 minutes. In the meantime separate the eggs for the sponge cake. Beat the egg white and 1 tablespoon of water until stiff, add sugar and vanilla sugar. Stir in the egg yolk. Mix flour, cornstarch, baking powder and cocoa.
3
Sieve onto the egg foam mixture and fold in loosely with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes.
4
Remove from the mould and let it cool down on a cake rack. Roll out the short pastry on the greased springform pan base and close the edge of the pan around it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
5
Remove the short pastry from the base and let it cool down. Soak gelatine in cold water. Cut the sponge cake once. Spread the shortcrust pastry with cherry jam and place a sponge cake base on top. Place a cake ring around the two bases.
6
Drain the pineapple and collect the juice. Put 1 pineapple ring aside for decoration, cut remaining rings into pieces. Mix yoghurt, 2 tablespoons of sugar and vanillin sugar. Squeeze the gelatine, dissolve and mix with 3-4 tablespoons of pineapple juice.
7
Stir under the yoghurt and keep cool. Whip 200 g cream until stiff. When the mixture begins to gel, fold in the cream and pineapple pieces. Spread on the sponge cake base and cover with the second base.
8
Put the cake in a cool place for 2-3 hours. Melt the chocolate on a hot water bath and let it cool down a little. Cut the remaining pineapple ring into 6 pieces and dip the narrower side in chocolate and let it dry.
9
Whip the remaining cream and sugar until stiff. Take off 1/3 of the cream and fill into a piping bag with star-shaped spout. Remove the cake from the ring and spread the remaining cream all around. Decorate the edge with a cake comb.
10
Put the rest of the chocolate in a small freezer bag and cut off a corner. Decorate the cake with chocolate strips. Decorate almond slivers with a chocolate strip as well. Spray 12 tuffs on the cake.
11
Place a butterfly on every second tuff from pineapple and almond sticks. Keep cool until serving. Makes about 12 pieces.