Yoghurt pineapple cake

Name: Yoghurt pineapple cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 3 Eggs (size M); 150 g Sugar; 2 packages Vanillin sugar; 25 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 50 g crushed almonds; 7 sheets white gelatine; 1 jar(s) (446 ml; separation weight: 280 g) grated pineapple; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Juice of 1 lime; 3 (à 200 g) Cup of whipped cream; 2 Limes; 7-10 Tbsp Orange biscuits and lemon balm

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

3 Eggs (size M)
150 g Sugar
2 packages Vanillin sugar
25 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
50 g crushed almonds
7 sheets white gelatine
1 jar(s) (446 ml; separation weight: 280 g) grated pineapple
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Juice of 1 lime
3 (à 200 g) Cup of whipped cream
2 Limes
7-10 Tbsp Orange biscuits and lemon balm

Directions

1
Separate eggs, beat egg whites and two tablespoons of water until stiff, add 75 g sugar and 1 packet of vanillin sugar. Stir in the egg yolk. Mix flour, cornflour and baking powder, sieve onto the egg mixture, add almonds and fold in carefully. Pour the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric: 200 °C / gas: level 3) for 15-18 minutes. Remove the base from the oven and let it cool down. In the meantime, soak gelatine in cold water.
2
Mix pineapple, except for 1 tablespoon for decoration, remaining vanillin sugar, remaining sugar, yoghurt and lime juice. Squeeze the gelatine, dissolve and gradually stir into the pineapple yoghurt cream. Put in a cool place. Cut the cake base horizontally once. Place the cake base on a cake plate and place a cake ring around it. Whip 200 g whipped cream until stiff and fold in as soon as the cream begins to set. Spread the cream evenly on the cake base, place the second base on top and chill for about 2 hours. Remove the cake from the ring, whip the remaining cream until stiff. Spread the cake with 3/4 of the cream. Pour the remaining cream into a piping bag with a star-shaped spout and decorate the cake with tuffs. Wash the limes thoroughly and peel with a julienne limer. Decorate the edge of the cake with 3/4 of the julienne.
3
Remove the cake from the ring, whip the remaining cream until stiff. Spread the cake with 3/4 of the cream. Pour the remaining cream into a piping bag with a star-shaped spout and decorate the cake with tuffs. Wash the limes thoroughly and peel with a julienne limer. Decorate the edge of the cake with 3/4 of the julienne. Decorate the cake with the remaining grated pineapple and the remaining juliennes. Serve with orange biscuits cut in half and lemon balm as desired. Makes about 12 pieces