Swimming pool cake

Ingredients for 1 servings:

• 150 g rusks (coconut rusks)
• 125 g butter
• 1 can pineapple, sliced ​​(drained weight 500 g)
• 600 g cream cheese (Philadelphia balance, 12% fat)
• 300 g mild yogurt
• 4 tbsp lemon juice
• 4 tbsp pineapple juice from the can
• 3 sachets of Gelatine Fix (15 g each)
• 75 g sugar
• 1 packet of vanilla sugar
• 2 packs of cake glaze, clear
• 2 tbsp sugar
• 300 ml water
• 150 ml Blue Curaçao

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

the blue color is a beautiful splash of color on the coffee table

Place a sheet of baking paper on a cake plate and place a 16 cm diameter springform pan without a base on top. Place the rusks in a large freezer bag, seal it tightly, and crush the rusks with a rolling pin. Melt the butter and stir in the breadcrumbs. Pour the mixture into the springform pan and spread evenly with a tablespoon, pressing down to form a flat base. Refrigerate for at least 20 minutes. Drain the pineapple slices in a sieve, reserving the juice. Halve 5 slices and set aside. Cut the remaining slices into pieces. Place the cream cheese, yogurt, lemon juice, and pineapple juice in a mixing bowl and beat with a hand mixer until smooth. Stir in the gelatin fix on the lowest speed and continue beating for 1 minute. Stir in the sugar and vanilla sugar. Add the pineapple pieces and fold in. Pour the cream mixture onto the base and spread evenly. Refrigerate the cake for 30 minutes. Place the pineapple halves on the topping so that two halves form an X. Prepare the glaze with sugar, 300 ml water, and 150 ml Curacao according to the package instructions. Spread the glaze quickly with a tablespoon, working from the outside inward, onto the cake. Return the cake to the refrigerator for another 2 1/2 hours. Use a cake lifter to loosen the cake from the baking paper and pull the baking paper away from under the cake base. Carefully loosen and remove the springform pan rim with a knife.