Sieve cake

Ingredients for 1 servings:

• 6 eggs, separated
• 6 tbsp water, lukewarm
• 200 g sugar
• 120 g flour
• 80 g starch flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 tbsp cocoa powder
• 1 large can of pineapple slices
• 2 small cans of tangerine(s)
• 6 sheets of gelatin
• 100 ml pineapple juice
• 3 cups of cream
• 2 packets of vanilla sugar
• 1 pack of cake glaze, clear

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Dome cake

Whisk the egg yolks with sugar and salt until frothy. Beat the egg whites until stiff and add to the batter. Sift the flour, cornstarch, baking powder, and cocoa powder over the batter and carefully fold in. Bake in a 26 cm springform pan for 12 minutes at 190°C. Allow to cool and then cut in half horizontally. You can also make the sponge cake without the cocoa powder. Line a salad colander or a bowl (the same or similar diameter as the springform pan) with pineapple slices and fill the spaces with mandarin oranges. Chop the remaining pineapple slices. Whip the cream with the vanilla sugar until stiff. Set aside a little cream for decoration. Soak the gelatine in a little pineapple juice, squeeze out the excess water, and heat it with the remaining juice until dissolved, then stir it into the cream. Cut one sponge cake into small pieces and fold it into the cream along with the remaining fruit. Transfer this mixture to the sieve lined with the fruit, smooth it down, and cover with the second sponge cake. Refrigerate the whole thing for about 8 hours. Then turn the cake out onto a cake plate and cover with icing. Decorate the edges with whipped cream.