Lemon cake with brittle and pineapple

Ingredients for 1 servings:

• 300 g pineapple, can
• Brittle:
• 60 g sugar
• 1 tbsp butter
• 50 g almond sticks
• 150 g sugar
• 250 g butter
• 4 eggs
• 2 lemons, untreated, grated peel
• 1 lemon(s), juice
• 180 g flour
• 100 g cornstarch
• ½ pack of baking powder
• 8 tbsp lemon juice, for soaking
• 150 g chocolate coating, whole milk
• 1 lemon(s)
• 50 ml water
• 50 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

and chocolate coating; very juicy, light and fruity

Drain the pineapple well in a sieve, then cut into small cubes. For the brittle, melt the butter and sugar together, add the slivered almonds, and continue stirring briefly. Transfer the mixture to a baking sheet and let it cool. For the pastry, cream the softened butter and sugar until light and fluffy, then gradually add the eggs and beat until creamy. Add the lemon juice and grated lemon zest. Mix the flour with the cornstarch and baking powder and fold in. Coat the pineapple cubes in a little flour. Break about 2/3 of the almond brittle into small pieces and fold them into the batter along with the pineapple cubes. Pour the batter into a buttered and floured 30cm loaf pan and bake in a preheated oven at 175°C (top/bottom heat) for about 65 minutes. Do a skewer test before the end of the baking time! Cover the cake with aluminum foil if the surface is getting too dark. After baking, remove the cake from the pan as soon as possible (while it is still warm!). Immediately pierce the surface several times with a wooden skewer or knitting needle and drizzle with 8 tablespoons of lemon juice. Allow to cool completely. For the glaze, melt the chocolate coating in a hot water bath (do not let the water boil!) and cover the cooled cake with it. For the decoration, cut the lemon into wedges, bring to a boil with water and sugar, and allow to cool slightly. Then drain the lemon wedges well. Garnish the lemon cake with the remaining brittle and lemon wedges and refrigerate for a few hours before serving.