Pineapple Bounty Cake

Ingredients for 1 servings:

• 3 eggs, separated
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 75 g flour
• ½ pack of baking powder
• 2 tbsp cocoa powder
• 1 can pineapple
• 1 bag(s) of sweets (Mini – Bounty)
• 500 g cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Beat egg whites until stiff, then add sugar, vanilla sugar, and salt. Fold in the flour, baking powder, and cocoa powder. Line a springform pan with baking paper and pour in the batter. Bake for about 25 minutes (180°C). Let the cake cool completely, then cut it in half crosswise. Drain the pineapple and chop the Bounty (except for two). Whip the cream with the vanilla sugar and cream stiffener, setting aside a little for the cake edge and for piping. Fold the Bounty into the cream. Place a cake ring around the bottom layer and fill with half the mixture, place the second layer on top, and spread the remaining mixture on top. Spread the cream all over the cake and pipe dots of cream on top. Decorate with pineapple pieces and Bounty. Chill well until ready to serve!