Pineapple cream cake

Ingredients for 12 servings:

• 5 egg yolks
• 5 tbsp water, hot
• 200 g sugar
• 1 packet of vanilla sugar
• 125 g flour (wheat flour)
• 75 g cornstarch
• 1 tsp baking powder
• 1 large can of pineapple
• 600 ml whipped cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• Sugar, to taste
• 6 tbsp jam (pineapple jam)
• 50 g almonds, sliced
• chocolate rolls

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the egg yolks and water until fluffy. Mix the sugar with the vanilla sugar and slowly add it. Stir until the sugar has dissolved. Mix the sifted flour with the cornstarch and baking powder and lightly fold it into the batter. Beat the egg whites until stiff peaks form and fold in. Pour the batter into a springform pan lined with baking paper and level the surface. Bake at 200°C (top/bottom heat) for about 20-30 minutes. Cut the cooled sponge cake in half. Spread the layers with the sieved pineapple jam. Chop the pineapple. Reserve 12 pieces. Whip the cream with cream stiffener, vanilla sugar, and sugar until stiff peaks form, as desired. Top the cake with pineapple and spread the cream evenly. Place the second layer on top. Spread the outside of the cake with cream. Cut out 12 cake slices and pipe dollops of cream on top. Place a piece of pineapple on each slice. Lightly toast the almonds in a dry pan and arrange them around the edge of the cake. Decorate with chocolate curls. You can drizzle the layers with liqueur, if desired, before spreading them with pineapple jam. The cake tastes especially delicious with fresh pineapple.