Pineapple Upside Down Cake

A simple but delicious cake recipe:

Crush rusks in food processor gron. Melt the butter and mix into the crumbs. Spread the bottom of a cake springform pan (24 cm ø) with parchment paper. Spread the crumbs evenly on it as a base and press well until smooth. Chill.

Beat the cream cheese, sour cream and 100 g sugar with the whisks of a mixer until smooth. Add the eggs one by one. Finely grate the lime zest, squeeze the lime. Fold the lime zest and flour into the cheese mixture. Spread the mixture evenly on the bottom of the cake springform pan. Bake in the hot oven on the 2nd rack from the bottom at 160 °C for 15 min. Then reduce the heat to 150 °C and bake for another 35 min. Cool the cake in the pan on a rack and then set aside to cool for at least 2 hours.

Peel the pineapple generously, cut into quarters and remove the stem.

Cut each quarter in half lengthwise and slice diagonally into 4 mm thick slices. Bring remaining sugar to a boil in a saucepan with the rum and pineapple juice. Add the pineapple slices and let them bubble up.

Mix the pudding powder with the lime juice and thicken the compote with it. Cool the compote and spread half of it evenly on the curd cake. Garnish the cake with coconut flakes.

Serve the remaining pineapple compote separately with the cake.

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