Pineapple yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g flour
• 160 g sugar
• 200 g sour cream
• 500 g natural yogurt
• 10 sheets of gelatin
• 1 can pineapple pieces (fresh is not suitable)
• 400 ml cream
• Almonds, ground, ground
• Almond flakes
• Pineapple pieces (can, not fresh)
• 200 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 15 minutes

For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Carefully fold in the egg whites and flour. Pour the batter into a 26 cm diameter springform pan and bake for 20-30 minutes at 160°C (top/bottom heat). Baking times may vary depending on the oven. Allow the cake base to cool. For the topping, mix the sour cream, yogurt, and sugar well. Cut the pineapple into small bite-sized pieces and stir into the cream (reserve 12 pieces for decoration). Add the gelatine to the cream according to the package instructions. Whip the cream until stiff peaks form and carefully fold into the cream. Spread over the sponge cake using a cake ring and chill overnight. The next day, sprinkle the surface with finely ground almonds. Decorate with dollops of cream and pineapple pieces. Almond flakes look great sprinkled around the edge of the cake.