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Pineapple Cream Cake for Form 18

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 346 kcal

Ingredients
 

Shortcrust pastry base

  • 70 g Flour
  • 20 g Powdered sugar
  • 35 g Cold butter
  • 1 pinch Salt

biscuit base

  • 2 Eggs M
  • 80 g Sugar
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 1 tbsp Water cold
  • 60 g Flour
  • 40 g Food starch

filling

  • 2 slices Pineapple canned
  • Apricot jam
  • 250 ml Whipped cream
  • 1 packet Cream stiffener
  • 1 tbsp Pineapple juice
  • 50 g Dark chocolate
  • 40 g Roasted almond flakes
  • Grated chocolate

Instructions
 

  • Knead the ingredients into a shortcrust pastry and refrigerate for 15 minutes. Preheat the oven to 180 ° C fan oven. Line the size 18 springform pan with baking paper, roll out the dough to the size of the pan and pour it into the pan. Prick several times with a fork and bake for 10 minutes.
  • Separate eggs while doing this. Beat the egg white with a pinch of salt until stiff, when it is almost solid, add half the sugar and refrigerate. Beat the egg yolks with the remaining sugar, vanilla sugar and water until creamy. Let the egg whites slide over it, sieve the flour and starch over it and carefully fold in everything, do not stir any more.
  • Grease the 18 shape on the bottom, line with baking paper, pour in the dough and smooth it out. Bake for 25 minutes at 190 ° C. Make a stick test to see whether the dough is through. Then let stand for another 10 minutes, then carefully tumble out of the mold and let cool down.
  • The next day, whip the cream until stiff. Mix the sugar with the cream stiffener and fold in with the pineapple juice. Drain the pineapple well and cut into pieces. Put 8 pieces aside. Divide the sponge cake twice.
  • Brush the crumbly base with jam, then put a cake ring around it, put the first sponge cake on top and press firmly. Spread the cream on the base, place the pineapple pieces on top and cover with cream. Put the second base on top and press it down. Put the cream on top again and sprinkle the coarsely chopped chocolate on top. Lay on the third floor and press firmly.
  • Cover the cake with cream. Carefully remove the cake ring and brush the edge with the rest of the cream. Place the 8 pineapple pieces on the cake, sprinkle the edge with toasted almonds and garnish the center of the cake with the grated chocolate. Refrigerate.

Nutrition

Serving: 100gCalories: 346kcalCarbohydrates: 39.4gProtein: 4.2gFat: 19.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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