Pineapple cake

Ingredients for 1 servings:

• 3 eggs,
• 80 g sugar
• 80 g flour
• 2 tsp baking powder
• 3 tbsp water, warm
• 1 can pineapple, sliced
• 80 g cornstarch
• 25 g sugar
• 500 g cream

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

For the sponge cake: Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar and warm water until frothy. Then fold in the flour mixed with the baking powder, followed by the beaten egg whites. Spread the batter into a springform pan lined with baking paper and bake for 25 minutes at 180°C. Once the cake has cooled, cut the finished cake base in half. For the cream: Empty the pineapple slices into a sieve, catching the juice. Cut all slices (except two) into small pieces. Dissolve the cornstarch in a little cold water. Bring 1/4 liter of pineapple juice to a boil. Add the cornstarch and sugar and bring to a boil once. Refrigerate the pineapple mixture for about 1-2 hours. Whip the cream until stiff, then add about a third of the whipped cream to the pineapple mixture and fold in the pineapple pieces. Divide this mixture evenly between the two halves of the batter. Decorate the cake with the remaining cream. Quarter the remaining pineapple slices and place them on the cake as decoration.