Pineapple Cake




Rating: 3.56 / 5.00 (9 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the sponge mixture:










For the filling:





For coating:



For sprinkling:




Instructions:

Beat the egg yolks with the vanilla sugar and the 100g sugar until creamy.

Whip the egg whites with a pinch of salt and 50g sugar until stiff and add to the egg yolk mixture. Add the flour and coconut flakes and gently fold in. Pour the batter into a baking pan lined with parchment paper, smooth it out and bake at 175 °C for about 35 minutes.

Let the base cool on a broiler and then cut horizontally in half.

Cut the pineapple into eighths lengthwise. Cut the hard stem into small pieces, remove the flesh from the peel and cut into pieces.

Spread the pineapple pieces evenly on the bottom cake layer. Heat the apricot jam in your saucepan, pass through a sieve and pour over the pineapple pieces.

Whip 1/8 l whipped cream until stiff and spread on top of the pineapple. Place the other cake layer on top.

Whip the remaining whipped cream with the sugar until stiff and spread evenly over the cake.

Toast the coconut flakes in a dry frying pan until light brown and sprinkle over the cake.

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