Pineapple Cream Cake for Form 18 >>
Total Time1 hour hr 30 minutes mins
Servings: 2 people
Shortcrust pastry base
- 70 g Flour
- 20 g Powdered sugar
- 35 g Cold butter
- 1 pinch Salt
biscuit base
- 2 Eggs M
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 tbsp Water cold
- 60 g Flour
- 40 g Food starch
filling
- 2 slices Pineapple canned
- Apricot jam
- 250 ml Whipped cream
- 1 packet Cream stiffener
- 1 tbsp Pineapple juice
- 50 g Dark chocolate
- 40 g Roasted almond flakes
- Grated chocolate
Separate eggs while doing this. Beat the egg white with a pinch of salt until stiff, when it is almost solid, add half the sugar and refrigerate. Beat the egg yolks with the remaining sugar, vanilla sugar and water until creamy. Let the egg whites slide over it, sieve the flour and starch over it and carefully fold in everything, do not stir any more.
Grease the 18 shape on the bottom, line with baking paper, pour in the dough and smooth it out. Bake for 25 minutes at 190 ° C. Make a stick test to see whether the dough is through. Then let stand for another 10 minutes, then carefully tumble out of the mold and let cool down.
Brush the crumbly base with jam, then put a cake ring around it, put the first sponge cake on top and press firmly. Spread the cream on the base, place the pineapple pieces on top and cover with cream. Put the second base on top and press it down. Put the cream on top again and sprinkle the coarsely chopped chocolate on top. Lay on the third floor and press firmly.
Serving: 100g | Calories: 346kcal | Carbohydrates: 39.4g | Protein: 4.2g | Fat: 19.1g