A simple but delicious cake recipe:
Drain the pineapple slices well. Butter a cake springform pan (24 cm) thickly and sprinkle the hail sugar evenly over it.
Beat the eggs with a mixer (whisk) until creamy, gradually fold in the sugar. Combine the flour, cornstarch and baking powder, sift over the egg sugar and fold in.
Place the pineapple slices on the bottom of the cake springform pan. Place a candied cherry in the center of each slice and pour the batter over it. Bake the cake in the heated oven (E: 175, G: 2) for half an hour (cook test!).
Leave the cake to rest in the open oven for another 5 minutes, loosen the edge with a kitchen knife, remove the ring and turn the cake on a plate to the other side. Carefully remove the bottom – perhaps with the kitchen knife a little help.
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