Pineapple dream

Ingredients for 1 servings:

• 6 egg yolks
• 6 tbsp water, lukewarm
• 200 g powdered sugar
• 6 egg whites
• 120 g flour
• 80 g starch flour
• 1 tsp baking powder
• 1 pinch of salt
• 2 tbsp cocoa powder
• ½ can pineapple, sliced
• 1 can pineapple, in pieces
• 2 cans of tangerine(s)
• 6 sheets of gelatin
• ¼ liter pineapple juice
• 3 cups of sweet cream
• 2 tbsp vanilla sugar
• 1 point cake glaze, clear

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Make a sponge cake from the dough ingredients. Pour it into a 26 cm diameter springform pan and bake at 175°C for about 35 minutes. After baking, let the cake cool completely and then cut into two layers. Next, line a 26 cm diameter salad colander with the pineapple slices and fill the spaces with mandarin oranges. Soak the gelatine in the pineapple juice, dissolve over low heat while stirring, and let cool. Whip the cream with the vanilla sugar until stiff, add the gelatine, and mix. Cut one sponge cake into small pieces and fold into the cream along with the remaining mandarin oranges and pineapple pieces. Pour this mixture into the fruit-lined colander and cover with the other sponge cake layer. Place the colander on a plate and let it set in the refrigerator for about 8 hours. Then turn it out onto a cake plate and cover with the glaze.