Pineapple – poppy seed – lemon – cake

Ingredients for 1 servings:

• 170 g margarine
• 150 g sugar
• 3 eggs
• 1 pinch of salt
• 1 pack poppy seeds – baking
• 225 g flour
• 25 g cornstarch
• ½ pack of baking powder (approx. 3 tsp)
• 1 can pineapple, sliced ​​(drained & cut into pieces except for 3 slices)
• 7 sheets of gelatin
• 250 g sour cream or quark (or a mixture of both)
• 150 ml freshly squeezed lemon juice (about 3 large lemons)
• 1 pack of flavoring (Citroback)
• 150 g sugar
• 500 ml cream
• 5 sheets of gelatin
• 100 ml lemon juice (approx. 2 large lemons)
• 200 ml water
• 50 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

a la floo

Dough: Beat margarine, sugar, eggs and salt until fluffy. Fold in the poppy seed mixture, then fold in the flour, cornstarch and baking powder. Pour the dough into a greased and baking-powder-lined springform pan and bake at 175°C (top and bottom heat) for approx. 35 minutes (do the skewer test!). Let the base cool and then cut in half horizontally. Lemon cream: Soak 7 sheets of gelatine in cold water. Mix the sour cream (or quark), lemon juice, Citroback and sugar well. Dissolve the dripping wet gelatine in a saucepan over low heat and carefully fold in. Whip the cream until stiff and fold in as soon as the cream mixture begins to set. Place a cake ring on one base, arrange the pineapple pieces on top and then half of the lemon cream. Place the second poppy seed base on top and spread the other half of the cream on top. Place the 3 pineapple rings on the cream. Lemon glaze: Soak 5 sheets of gelatine in cold water. Whisk the lemon juice, water, and sugar together thoroughly. Dissolve the gelatin in a saucepan and carefully add it to the water and lemon mixture. Spread everything over the cake and refrigerate for at least 2 hours. Carefully remove the cake from the cake ring and enjoy!