in Recipes

Pineapple cake

updated

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Ingredients for 1 servings:

  • 2 packs of ladyfingers
  • 160 g butter
  • 160 g sugar
  • 3 cups sour cream
  • 2 packs of gelatin, ground, white
  • 1 can pineapple
  • 2 cups whipped cream
  • Almond flakes

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

without baking

Place the cake ring or springform pan on a cake plate and line it with sponge fingers. Drain the pineapple and cut it into very small pieces. Whip the cream until stiff peaks form. Cream the butter and sugar until fluffy. Dissolve the gelatine according to the package instructions and fold it into the buttercream along with the sour cream. Then fold in the pineapple pieces and cream. Spread half of the cream over the sponge fingers. Place more sponge fingers on top and spread with the remaining cream. Decorate with toasted almond flakes. This cake is best prepared the day before.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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