Pineapple cream cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 1 pinch of salt
• 180 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 80 g cornstarch
• 1 packet of vanilla pudding powder
• 1 tsp baking powder
• 300 g pineapple, from the can
• 12 sheets of gelatin
• 100 g sugar
• 500 g quark
• 600 ml cream
• 800 ml cream
• 4 packs of cream
• 1 bag of desiccated coconut
• 50 g pineapple, from the can
• 1 large jar of pineapple juice, from the can, approx. 500 ml
• 2 packs of cake glaze, light

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 50 minutes

from a 26 cm springform pan, approx. 12 pieces

For the sponge cake: Separate the eggs. Beat the egg whites with salt in a food processor until stiff peaks form. Gradually add the sugar, one at a time, and continue beating until the mixture is glossy and peaks form. Now beat in the egg yolks one at a time, continuing to beat. Mix the flour, cornstarch, pudding powder, and baking powder together, then sift and gently fold into the egg white mixture using a whisk. Bake the sponge cake in a 26 cm springform pan on a rack in a preheated oven at 190°C (top/bottom heat) for about 30 minutes. Allow the base to cool. Tip: It’s best to bake it the day before. For the filling: Puree 200 g of pineapple. Stir in the sugar and quark. Cut 100 g of pineapple into small pieces and stir in. Soften the gelatine, dissolve it in a bain-marie, and stir it into the pineapple and quark mixture. Refrigerate the mixture for 5-10 minutes. Whip the cream until stiff and mix into the pineapple and quark mixture. Divide the sponge cake into 3 layers. Place the first layer in a cake ring. Spread half of the filling on top, place the second layer on top and spread the second half of the filling on top. Place the last layer on top. Refrigerate the cake overnight. Then remove the cake ring. For the decorations: Mix the cream with cream stabilizer and spread some of it over the cake. Return the cake to the fridge. Mix the cake glaze with the pineapple juice and bring to a boil, then let it cool slightly. Take the cake out of the fridge. Place a cake ring, slightly smaller than the cake, on top of the cake and carefully pour in the glaze. Return the cake to the fridge for about 10 minutes. Put the remaining cream in the piping bag and decorate the cake with it. Put the desiccated coconut around the edge of the cake and decorate the cake with pineapple.