Book cake with pineapple buttercream

Ingredients for 1 servings:

• 6 eggs, separated
• 170 g sugar
• 5 tbsp water, warm
• 1 pinch of salt
• 100 g flour
• 75 g cornstarch
• 6 eggs, separated
• 170 g sugar
• 5 tbsp water, warm
• 1 pinch of salt
• 100 g flour
• 75 g cornstarch
• 3 egg yolks
• 1 packet of vanilla sugar
• 130 g sugar
• 70 g cornstarch
• 600 ml pineapple juice
• 250 g butter
• 250 g margarine (Sanella)
• 3 cans pineapple, diced, drained
• Cocoa powder for dusting

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the first sponge cake layer, beat egg whites with water, salt, and sugar until stiff. Fold in the egg yolks. Mix the flour and cornstarch and sift over the egg whites, then fold in. Place the sponge cake on a baking sheet lined with baking paper. Bake in a preheated oven at 175°C for approx. 20-25 minutes. Prepare and bake the second layer in the same way. For the cream, mix the cornstarch with a little of the pineapple juice until smooth. Boil the remaining pineapple juice with the sugar and vanilla sugar until smooth. Add the mixed cornstarch. Remove the pan from the heat. Then stir the egg yolks into the cream. Allow to cool, stirring occasionally to prevent a skin from forming. Mix the butter and Sanella together, then stir in the cooled cream a spoonful at a time. Spoon some cream onto one layer, distributing the pineapple pieces so that they are higher in the middle and less towards the edges. Place the second layer on top and press into a book shape. Cut a slight diagonal cut along the edges and spread with the remaining cream. Use a fork to score the sides of the dough and dust with cocoa powder. Decorate as desired.