Pineapple cake with cream icing

Ingredients for 1 servings:

• 75 g low-fat curd cheese, drained
• 2 tbsp milk
• 3 tbsp oil
• 125 g sugar
• 1 pinch of salt
• 200 g flour
• 2 tsp baking powder
• 1 pineapple (just under 1 kg)
• 2 eggs
• ½ tsp lemon zest, untreated, grated
• 250 ml sour cream
• Butter for the mold
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with quark – oil – dough

Preheat the oven to 200°C. Grease a 26 cm springform pan with butter. Knead the drained quark with the milk, oil, 50 g sugar, salt, 150 g flour, and baking powder, first using the dough hook of a hand mixer and then by hand, until you have a smooth dough. Roll out two-thirds of the dough on a floured surface and line the base of the springform pan with it. Roll the remaining dough into a log and shape it into the cake. Quarter the pineapple, peel it, remove the hard core, and cut the flesh into pieces. Separate the eggs. Beat the egg yolks with the remaining sugar and lemon zest until frothy. Alternately mix in the remaining flour and sour cream. Beat the egg whites until stiff peaks form and fold into the egg yolk mixture. Spread the pineapple pieces on the cake base. Pour the glaze over the dough. Bake the pineapple cake on the middle rack of the oven for 40 minutes. Let the cake cool for 5 minutes, then remove from the pan and let it cool on a wire rack.