John Myers
Contents
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Ingredients
Dough:
- 200 g Flour
- 50 g Sugar
- 1 Egg size M.
- 90 g Butter at room temperature
- 3 Heaped tablespoons Semolina
Quark mass:
- 400 g Pineapple pulp fresh
- 140 g Sugar
- 350 g Curd cheese 20%
- 250 g Mascarpone
- 3 Eggs
- 30 g Custard powder
Streusel:
- 70 g Butter
- 20 g Sugar
- 2 Pck. Vanilla sugar
- 85 g Flour
Instructions
Explanation of the form:
- Since I wanted a tall cake and don't have a 22-inch shape, the one I used here was a 20-inch cake, which was already full to the brim before baking. But it still worked and it didn't overflow. But if you have the slightly larger one and want to be "on the safe side", you should use the 22 mm from the start. There, however, with the amount of dough used here, the edge is not quite as high.
Preparation:
- Clean the pineapple, cut the pulp into small cubes and simmer with 70 g sugar for 5 minutes and then let cool. Line the selected springform pan on the bottom with baking paper and grease its edge.
- For the dough, quickly knead the flour, sugar, egg and butter into a smooth dough. Line the bottom and edge of the mold with it and then place it in the refrigerator for 30 minutes.
- For the crumble, first knead all the ingredients with your hands to form a compact dough and then use the paddle of the hand mixer to loosen up to make crumble. Sprinkle 1 tablespoon of flour over it, then it will be nice crumble.
Completion:
- Preheat the oven to 175 ° O / bottom heat. For the quark mass, separate the eggs and whip the egg white with 35 g sugar to a firm, shiny egg whites. Mix the quark, mascarpone, the remaining 35 g sugar and egg yolks together until creamy. Then fold in the pudding powder and then the egg whites. Remove the mold from the cooling, spread the semolina thickly on the bottom and then pierce several holes with a fork. Tear off 1/3 of the pineapple cubes (drained) and add to the crumble and mix with them loosely. Spread the other 2/3 including the liquid on the semolina. Pour the quark mixture on top and spread the pineapple crumble on top. The mass rises tremendously (as already described at the beginning), but remains "steadfast" during baking ... ;-).
- Then first slide the mold into the oven on the 2nd rail from the bottom for 30 minutes. Then take it out, let it cool down a bit and then put it back in the oven and bake for another 40-50 minutes. The quark must no longer "wobble" when you move the mold. Then stick a ladle in the door, switch off the oven and let the cake stay in it for another 15 minutes. Then open the door completely and let it cool down completely in the open oven.
- When you cut it, it looks as if the bottom of the dough is "greasy". But this is the semolina that has combined with the liquid in the pineapple and forms its own layer.
