Quick pineapple cake

Ingredients for 1 servings:

• 6 eggs, separated
• 6 tbsp water, warm
• 250 g sugar
• 250 g flour
• 1 packet of pudding powder (vanilla) or 40 g cornstarch
• 1 tsp baking powder
• 1 large can of pineapple (580 ml)
• 300 ml whipped cream (200-300 ml)
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 125 g quark
• 50 g sugar
• 3 sheets of gelatin
• 300 ml whipped cream (200-300 ml)
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 125 g quark
• ½ jar jam (blackcurrant)
• 400 ml whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 50 g desiccated coconut, lightly roasted

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with black currants

Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 100g of sugar. Beat the egg yolks with 150g of sugar and 6 tbsp of warm water until frothy. Pour the egg whites onto the egg yolk mixture. Sift the flour, custard powder, custard powder, and baking powder over the egg whites and egg yolk mixture and fold in loosely. Pour the sponge cake mixture into a 26cm diameter springform pan lined with baking paper. Bake in a preheated oven at 200°C for approx. 25-30 minutes. Allow the sponge cake to cool on a wire rack, then cut the cooled sponge cake in half. Drain the pineapple (set aside approx. 20 pieces for decoration) and chop it up. Whip 200-300ml of cream with the cream stiffener and vanilla sugar until stiff peaks form. Mix the quark with the sugar and pineapple. Soak the gelatine according to the package instructions, then squeeze out the excess liquid and melt it over low heat. Mix with a little of the quark and pineapple mixture, then stir in the remaining quark mixture. Quickly and carefully fold in the whipped cream. Spread the mixture onto the bottom layer and place the middle sponge layer on top. Whip 200-300 ml of cream with vanilla sugar and cream stiffener until stiff. Mix in the quark and then the blackcurrant jam. Spread this mixture onto the second layer and place the top sponge layer on top. Whip 400 ml of cream with cream stiffener and vanilla sugar until stiff. Spread the cream over the cake. Decorate the top with pineapple pieces using the piping nozzle and sprinkle the cake all around with toasted desiccated coconut.