Pineapple and nut cream cake

Ingredients for 1 servings:

• 4 tbsp water
• 6 eggs
• 240 g sugar
• 2 packets of vanilla sugar
• 1 ½ pinch(s) salt
• 120 g flour
• 120 g starch flour
• 1 packet of baking powder
• 2 tbsp butter
• 2 tbsp sugar
• 100 g hazelnuts, ground
• 1 can pineapple
• 1 pack of cake glaze
• ¼ liter pineapple juice
• 3 cups of cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 2 cups of cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• Nuts, whole
• pineapple pieces

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 10 minutes

Mix the ingredients for the sponge cake base. Pour the batter into a springform pan and bake at 160°C (convection oven) for approx. 40 minutes. Cut the cake base in half and soak it in pineapple juice. Lightly toast the nuts in butter with the sugar and let it cool. Cut the pineapple into pieces and cover the soaked base with them. Make the cake glaze with pineapple juice according to the package instructions, pour it over the pineapple pieces and let it cool. Add the vanilla sugar and cream stabilizer to the cream and whip it until stiff. Spread half of the stiffly whipped cream over the cake glaze and place the second layer on top. Fold half of the roasted nuts into the remaining cream and spread it over the cake base. Place the third layer on top of the cream and let it cool thoroughly. To decorate, whip the cream, cream stabilizer and vanilla sugar until stiff and spread over the top and sides of the cake. Sprinkle the sides and center of the cake with the remaining roasted nuts. Place cream puffs on the cake and decorate alternately with a nut and a piece of pineapple.