Pineapple cream cheese cake

Ingredients for 1 servings:

• 100 g flour
• 25 g cornstarch
• 3 tsp, leveled baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs, size M
• 125 g butter, soft
• 1 pack of gelatin (instant gelatin)
• 400 g cream cheese
• 100 g sugar
• 2 packs of flavoring (lemon peel – Finesse)
• 2 tbsp lemon juice
• 1 can of grated pineapple (contents 430g)
• 500 ml cream
• 12 pineapples, pieces
• 100 ml cream
• ½ pack of cream stiffener
• e.g. chocolate sprinkles

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Mix the flour, cornstarch, and baking powder and sift into a bowl. Add the remaining batter ingredients and mix with a mixer for about two minutes. Pour into a 26cm springform pan lined with baking paper and bake in a preheated oven at 160°C for about 30 minutes. Allow the base to cool. Mix the cream cheese with the sugar, lemon juice, lemon zest, and grated pineapple including the liquid. Stir in the instant gelatin. Whip the cream until stiff and fold in. Place a cake ring around the base and spread the cream over the cake. Chill the cake for a few hours. Then loosen the cake ring, use a cake divider to mark out twelve pieces, whip the cream with the cream stiffener, and place twelve cream puffs on the cake. Place a piece of pineapple on each cream puff. Sprinkle with chocolate sprinkles if desired.