Pineapple quark cake Anna Maria's style

Ingredients for 1 servings:

• 125 g flour
• ¼ tsp baking powder
• 50 g sugar
• 1 egg yolk
• 75 g butter, cold
• 1 pinch of salt
• 1,000 g low-fat curd cheese
• 1 large can of pineapple, sliced
• 250 g sugar
• 2 packets of vanilla sugar
• 1 lemon(s), untreated
• 1 orange(s), untreated
• 12 sheets of gelatin
• 500 ml whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

definitely succeeds, very refreshing

Quickly knead the ingredients for the pastry base, roll out and place in a 28 cm diameter springform pan. If necessary, line the springform pan with baking paper, as the thin shortcrust pastry tends to break after baking. Bake in a preheated oven at 200 °C for 12 minutes. Allow the base to cool and then remove from the springform pan. Place the open!! springform pan rim on a cake plate, cut strips of baking paper so that when you line the springform pan rim they extend about 3 to 4 cm over the edge. Place the shortcrust pastry base in the rim of the springform pan, then maneuver the strips of baking paper between the cake base and the springform pan rim. Close the springform pan rim. If everything went well, the paper is wedged between the base and the rim and the cake base does not crumble. The rest is easy going if you follow the order in which you do this! Finely grate the zest of the lemon and the orange and set the zests aside. Then squeeze the fruit and collect the juice. For the quark filling, drain the pineapple slices well and then cut into cubes about 1 to 1.5 cm thick. Soak the gelatine leaves individually in cold water and allow to swell. Whip the chilled whipped cream until stiff peaks and return to the fridge. Using a hand mixer, mix the quark with the sugar, lemon zest and orange zest. Remove the gelatine from the water with your hand and squeeze it out lightly. Melt the gelatine in a small saucepan over low heat, add the lemon juice and orange juice, heat gently but do not boil!! Using a hand mixer on full speed, stir the gelatine solution into the quark mixture. If the mixture is not creamy, i.e. if it is still too dry, add a little more orange juice if necessary. Then, using a whisk, fold first the pineapple cubes and then the stiffly whipped cream into the quark mixture. Pour the quark mixture onto the prepared cake base. Leave the cake to set in the fridge overnight. Before serving, remove the springform pan and peel off the baking paper. Garnish as desired. Cut into slices while still well chilled and serve quickly. This cake isn’t suitable for a summer cake buffet in an unrefrigerated setting, but it’s very refreshing. If I can’t find untreated citrus fruits (peel), I use ready-made products. And please don’t use fresh pineapple, as it still contains enzymes that break down protein (including gelatin).