John Myers
Contents
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Ingredients
For the dough:
- 75 g Cold butter
- 80 g Sugar
- 2 Free range eggs
- 2 tbsp Rum
- 300 g Flour
- 1 packet Vanilla sugar
- 0,5 packet Baking powder
For covering:
- 1 packet Vanilla pudding
- 500 ml Milk 3.8
- 500 g Creme fraiche Cheese
- 1 can Pineapple slices (340 g drained weight)
- 1 White cake frosting
Instructions
- Pour the pineapple slices into a sieve and collect the juice.
- Mix the flour with the baking powder. In a bowl, make a kneading dough out of flour, butter, sugar, vanilla sugar, rum and eggs. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- Cook the vanilla pudding according to the instructions and let it cool down a little. Add the crème fraîche and stir in. Put the dough in the prepared springform pan, roll it out on the floor and pull up an approx. 4 cm high edge. Pour in the mass and smooth it out. Finally, distribute the pineapple slices on top.
- Place the cake in the oven preheated to 200 degrees and bake for about 55 - 60 minutes. Cook the icing with 150 milliliters of juice and 100 milliliters of water according to the instructions. Take the cake out of the oven and spread the icing over the hot cake. Now let the cake cool in the pan.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 23.1gProtein: 3.9gFat: 11.2g
