Pineapple and lemon cake

Ingredients for 1 servings:

• 2 eggs, separated
• 2 tbsp water, warm
• 100 g sugar
• 1 packet of vanilla sugar
• 50 g cornstarch, e.g. Gustin
• 75 g flour
• 1 tsp baking powder
• 500 g cream cheese, 40% fat
• 200 g sugar
• 1 bag of jelly (lemon or apricot)
• 4 tbsp water
• 500 g cream
• 2 packets of vanilla sugar
• 1 kiwi(s), peeled and chopped
• 1 can pineapple, drained, halved
• 1 can mandarin orange(s), drained

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

refreshing summer cake

For the sponge cake, beat 2 egg yolks with warm water, sugar, and vanilla sugar until very foamy. Beat the egg whites until stiff and add to the egg yolk mixture. Now mix the sifted flour with the cornstarch and carefully fold in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 175°C – 200°C for approx. 20 minutes until light brown. Then remove from the pan and let cool. For the filling, mix the jelly powder with 4 tablespoons of water. Let it swell for approx. 5 minutes and then heat, but do not allow to boil. The jelly should only be runny. Mix the quark and sugar together and stir in the slightly cooled jelly. Whip the cream with the vanilla sugar until stiff and fold into the quark mixture. Place a cake ring around the cooled sponge cake and place the halved pineapple slices on the outer edge. Fill the spaces between the pineapples with the mandarin orange pieces. Now pour in the quark mixture and smooth the surface. Chill the cake overnight in the refrigerator. Before serving, remove the cake ring and garnish the cake with the kiwi and mandarin orange pieces. ### Corrected recipe text For the sponge base, beat the egg yolks with warm water, sugar and vanilla sugar until very foamy. Beat the egg whites until stiff and add to the egg yolk mixture. Now mix the sifted flour with the cornstarch and carefully fold in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 175°C – 200°C (top/bottom heat) for approx. 20 minutes until light brown. Then remove from the pan and allow to cool. For the filling, mix the jelly powder with the water. Allow to swell for approx. 5 minutes and then heat through, but do not allow to boil. The jelly should only be runny. Mix the quark and sugar together and stir in the slightly cooled jelly. Beat the cream with the vanilla sugar until stiff and fold into the quark mixture. Place a cake ring around the cooled sponge cake and place the halved pineapple slices around the outer edge. Fill the pineapple with the mandarin orange pieces. Pour in the quark mixture and smooth the surface. Refrigerate the cake overnight. Before serving, remove the cake ring and garnish the cake with kiwi and mandarin orange pieces.