Pineapple cake with white chocolate and nougat cream

Ingredients for 1 servings:

• 6 eggs, separated
• 180 g sugar, fine
• 2 tsp vanilla sugar
• 180 g flour
• 2 tsp baking powder
• 1 pinch of salt
• some lemon(s), grated peel, untreated
• 200 ml whipped cream
• 80 g Nutella, room temperature, or other hazelnut nougat spread
• 1 pack of cream stiffener
• 500 ml whipped cream, chilled
• 3 tbsp sugar, fine
• 100 g white chocolate
• 4 sheets of gelatin
• 3 tbsp rum, if you don’t like alcohol, use pineapple juice
• 5 slice(s) pineapple, from the can, alternatively fresh
• 2 tbsp desiccated coconut
• 200 ml whipped cream, chilled
• 1 packet of vanilla sugar
• 1 tbsp desiccated coconut
• 3 slices of pineapple
• 50 g white chocolate, grated

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 30 minutes

For the sponge cake, beat the egg yolks with the sugar and vanilla sugar, along with a pinch of salt, until frothy. Beat the egg whites until stiff peaks form. Carefully fold the egg yolk mixture, along with the flour sifted with baking powder and the grated lemon zest, into the beaten egg whites. Pour the batter into a 26 cm springform pan, greased and lined with baking paper, and smooth the surface. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Important: Do the skewer test! Loosen the springform pan rim, remove it, and turn the cake out onto a piece of baking paper dusted with sugar. Remove the springform pan base and carefully peel off the baking paper. Allow the cake to cool completely, then cut it in half. For the nougat cream, briefly whip the well-chilled cream, then add the cream stabilizer and room-temperature Nutella, and beat everything together until stiff peaks form. Refrigerate the cream until ready to use. For the cream, whip the well-chilled cream with the sugar until stiff peaks form. Break the white chocolate into pieces and melt over steam that is not too hot, but only slightly warm, and let cool while stirring. You can also hang the white chocolate in a small nylon bag in a water bath that is also not too hot, but only slightly warm, and let it melt. Briefly stir the cooled chocolate into the whipped cream. Soak the gelatin in cold water for five minutes. Heat rum or pineapple juice gently, dissolve the well-squeezed gelatin in it (do not boil!), and let cool to room temperature. Mix about 3 tablespoons of the cream with the dissolved gelatin, add this to the remaining cream, and mix everything well. Drain the pineapple slices well, cut them into small cubes, and mix them into the cream. If you like, you can arrange the pineapple cubes on the nougat cream and spread the cream on top instead of mixing them into the cream. Place the bottom sponge layer on a cake plate and place the cleaned cake ring around it. First, spread the chilled nougat cream, then the cream, smooth it down, and sprinkle with desiccated coconut. Place the top layer on top and refrigerate the cake for at least 4 to 5 hours, or preferably overnight. Whip the remaining chilled cream with the vanilla sugar until stiff peaks form and stir in 1 tablespoon of desiccated coconut. Once the filling is firm, remove the cake ring, spread the coconut cream over the surface and edges of the cake, pipe rosettes or other decorations onto the cake, and decorate with pineapple pieces. Sprinkle the edges of the cake with grated white chocolate. Refrigerate the cake until ready to serve! Tip: Alternatively, you can use any type of canned or fresh fruit, such as peaches, apricots, or tangerines. Strawberries also work very well.