Pineapple cream cake with white chocolate

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 4 tbsp almond flakes
• 1 can pineapple, drained weight 340g
• 8 sheets of gelatin
• 250 ml pineapple juice
• 250 g sour cream (sour cream)
• 60 g sugar
• 100 g white chocolate, finely chopped
• 1 packet of vanilla sugar
• 500 ml whipped cream, well chilled
• 3 pineapple rings
• Chocolate, grated

Instructions

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

Beat the eggs and water with a hand mixer on full speed for one minute until frothy. Add the sugar and vanilla sugar and beat for another 2 minutes until frothy. Sift the flour with the baking powder and fold into the egg mixture. Pour the batter into a greased 26cm springform pan lined with baking paper, smooth it down and sprinkle with the flaked almonds. Bake in a preheated oven at 180°C for 20 to 25 minutes. Turn the finished sponge cake out onto a wire rack lined with baking paper, peel off the baking paper, turn the cake over and let it cool. Once the base is cool, hollow out a hole to leave a 2cm wide edge. Crumble the hollowed out biscuits and set aside. For the filling, drain the pineapple pieces well, collect the juice and measure out 250ml, adding more water if there is too little juice. Cut the pineapple into very small pieces. Soak the gelatin in cold water for about 10 minutes according to the package instructions. Bring some of the pineapple juice to a boil in a small saucepan, remove from the heat, and dissolve the well-squeezed gelatin in it. Mix the sour cream with the sugar, vanilla sugar, and the remaining pineapple juice. Take 2-3 tablespoons of the pineapple sour cream mixture and stir it into the dissolved gelatin, then immediately stir it slowly and in a thin stream into the remaining mixture. Finally, stir in the well-drained pineapple pieces and the finely chopped chocolate and mix everything well. Chill the mixture. Whip the cream until stiff peaks form. When the pineapple sour cream mixture begins to set, fold in the cream. Place the sponge cake on a cake plate and place the cake ring around it. Spread the pineapple cream into the cake base, smooth it down, and sprinkle the reserved sponge cake crumbs on top. Top with small pineapple pieces and garnish with grated chocolate. Refrigerate the cake for at least five hours, or overnight is better. Only then remove the cake ring!