Charlotte Pineapple Cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 75 g white chocolate coating
• 25 g butter
• 1 class can/n pineapple, slices, drained weight 340 g
• 2 m.-sized eggs
• 40 g sugar
• 6 sheets of white gelatin
• 125 ml pineapple juice, ad can
• 2 tbsp lemon juice
• 250 ml whipped cream
• 1 packet of vanilla sugar
• 30 g white chocolate
• some pistachios, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

No-bake cake, for 12 pieces

For the base, finely crumble 50g of ladyfingers. Place the sponge crumbs in a bowl. Chop the chocolate coating into small pieces and melt with the butter in a small bowl over a pan of hot water, stirring constantly. Add the crumbs to the chocolate coating and mix well. Place a 22cm cake ring on a cake plate lined with a cake base. Spread the crumbled chocolate coating inside and press down to form a base. Cut the remaining ladyfingers in half with a knife. Place the sponge halves (sugar side out) on the edge so that the cut surfaces are on the base. Press the sponge halves slightly into the base. Place the cake base in the refrigerator. For the topping, drain the pineapple slices in a sieve, collect the juice, and measure out 125ml. Cut all but 2 pineapple slices for garnishing into small pieces and return them to the sieve. Soak the gelatine according to the package instructions. Beat the eggs and sugar in a bowl over a hot water bath with a mixer over medium heat until frothy and thick. Squeeze out the gelatine and dissolve it in a saucepan over low heat, stirring constantly. Stir the gelatine, then the pineapple and lemon juice into the egg mixture. Chill. Whip the cream with the vanilla sugar until stiff peaks form. When the egg mixture begins to thicken, carefully fold in the cream and pineapple pieces. Pour the pineapple cream onto the base and smooth it down. Refrigerate the cake for about 3 hours. To decorate, use a vegetable peeler to scrape small pieces of chocolate off the top. Cut the remaining pineapple slices into pieces. Loosen and remove the cake ring. Garnish the cake surface with the pineapple pieces and sprinkle with the chocolate curls and pistachios.