Pineapple yogurt cake

Ingredients for 12 servings:

• 3 eggs
• 3 tbsp sugar
• 3 tbsp sunflower oil
• 1 bag of vanilla sugar
• 3 tbsp flour
• 1 tsp baking powder
• 600 g yogurt (pineapple)
• 1 cup sour cream
• 50 g sugar
• 400 ml whipped cream
• 2 bags of gelatin
• 680 g pineapple, in pieces, from the can

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

First, for the base, beat the sugar, vanilla sugar, and eggs until frothy, add the oil, and then fold in the sifted flour and baking powder. Pour the batter into a 28cm springform pan and bake for 20-25 minutes at 180°C, then let it cool. For the topping, drain the pineapple from the can, reserving the juice and chop the pieces. Mix the pineapple yogurt with the sour cream and sugar. Now stir in the gelatin. Then whip the whipped cream until stiff peaks form. When the pineapple yogurt mixture begins to set, add the chopped pineapple pieces and carefully fold in the whipped cream. Pour the mixture onto the cake base and let it cool thoroughly. If you like, you can then decorate the cake beautifully.