Pineapple and Cream Cake




Rating: 3.00 / 5.00 (29 Votes)


Total time: 1 hour

Servings: 24.0 (servings)

For the cake base:







For the cream:






For the garnish:




Instructions:

For the pineapple-cream cake, first prepare the cake base. Separate the eggs and beat the egg whites until stiff. Beat the yolks, powdered sugar and water until thick and creamy.

Mix flour with baking powder and mix well. Carefully fold in the snow. Pour the mixture into a greased springform pan. Bake in the oven at 180 °C top/bottom heat for approx. 45 minutes.

Remove the cake base from the oven, let it cool and take it out of the springform pan, cut it once.

For the cream, drain the pineapple and cut into small cubes. Whip the cream with powdered sugar and instant gelatine until stiff. Drain the pineapple cubes and mix in. Spread the cream on the base.

Place the lid on top and refrigerate for about 3 hours. For the garnish, whip the whipped cream until stiff, brush the cake all around with whipped cream and decorate the pineapple-cream cake with pineapple slices.

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