Singapore Sling Cake

Ingredients

Directions

1. 1

   For the base, wash the lime thoroughly, grate the peel, halve the lime, squeeze the juice. Mix fat, salt, 1 packet of vanillin sugar and 100 g sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour and baking powder, add and stir in. Stir in lime zest and lime juice briefly. Grease a springform pan (26 cm Ø), fill in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove from the oven, place on a grid, remove from the edge of the springform pan and let it cool in the pan. For the cream, soak gelatine in cold water. Mix quark, mascarpone, 1 packet of vanilla sugar, 75 g sugar, cherry liqueur, pineapple juice and grenadine syrup with the whisks of the hand mixer. Whip the cream until stiff. Squeeze out the gelatine and melt at low heat. Remove from the heat and stir in 5 tablespoons of the cream in portions. Stir into the remaining cream. Fold in the cream in portions. Let the cream stand for 5-10 minutes. Remove the cake base from the mould and place on a cake plate. Spread the cream loosely on the cake base and chill for about 3 1/2 hours.

3. 3

   Stir into the remaining cream. Fold in the cream in portions. Let the cream stand for 5-10 minutes. Remove the cake base from the mould and place on a cake plate. Spread the cream loosely on the cake base and chill for about 3 1/2 hours. Wash the starfruit, dab dry and cut into 12 thin slices. Cut the cake into pieces and decorate each piece with a slice of starfruit. Arrange on a plate, decorate with cocktail cherries and baby pineapple

4. 4

   5 hours waiting time