ALOHA Dream Cake

Ingredients for 1 servings:

• 1 sponge cake base (diameter 26 cm)
• 2 can/n pineapple slice(s), each approx. 490 g drained weight
• 1 can pineapple pieces approx. 340 g drained weight
• 2 can/n mandarin oranges, approx. 300 g each
• 9 sheets of gelatin
• 250 ml pineapple juice
• 600 ml cream OR 200 ml cream + 400 ml yogurt or quark
• 100 g vanilla sugar, real
• 3 packs of cake glaze, clear

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 25 minutes

as a cream version a calorie bomb – with yogurt or quark light, airy and refreshing, not very sweet

Bake or buy a sponge cake. It should be 26 cm in diameter. (If you’re baking the sponge cake yourself, half the recipe will suffice.) Divide the sponge cake to create two layers. Cut one layer into approximately 2 cm cubes. Pour the canned fruit into a sieve and drain thoroughly, catching the juice. (This step is extremely important for the cake to set properly. Cut the pineapple pieces a little smaller.) In a 26 cm salad colander (preferably with fine holes), arrange the pineapple slices and fill the spaces with mandarin oranges. Start with one pineapple slice in the center of the colander and arrange the other slices around the middle slice. Make sure all the gaps are closed—otherwise, the filling will leak through the colander later. Chop the remaining pineapple slices into small pieces and add them to the pineapple pieces. In a small saucepan, soften the gelatin in the pineapple juice, dissolve over low heat while stirring, and let cool. Don’t let it cool for too long, or the gelatin will set. (Alternatively, you can also use agar-agar or aspic – I use Aspic 260 Bloom and use 70g.) Whip the cold whipped cream with the vanilla sugar until stiff. If making this version with yogurt or quark, stir it into the whipped cream and then add the dissolved gelatin and mix again. The mixture will be relatively runny – so don’t panic – it will set! Now fold the chopped sponge cake, the pineapple pieces, and the remaining mandarins into the cream/yogurt/quark mixture. Pour this mixture into the fruit-lined sieve and cover with the other sponge cake. Place the sieve on a deep plate and let the cake set overnight in the refrigerator (approx. 8-10 hours). Turn the sieve out onto a cake plate and remove it. Heat the glaze according to the instructions and cover the cake with it. Tips: The cake base and sieve should be the same size. The sieve is important because even well-drained fruit will still release liquid overnight. Only use canned pineapple juice in an emergency; it’s better to use real pineapple juice, which tastes much better, and pineapple juice is available everywhere these days.