Try this delicious cake recipe:
Separate the eggs. Whip egg whites and tablespoon cold water until stiff. Add 50 g sugar and the vanillin sugar. Fold in the egg yolks. Mix flour, cornstarch and baking powder and fold in. Fill the mixture into a cake springform pan (26 cm Â) lined with parchment paper on the bottom and smooth it out. Bake in the heated oven (electric stove: 175 °C /
Gas oven: level 2) for approx. 20 minutes.
Remove and cool. Drain pineapple. Cut 5 rings in half, the rest into pieces. Soak gelatine. Mix curd cheese, 100 g sugar, juice of one lemon and peel. Squeeze the gelatine, let it melt and fold it in. Whip the cream until stiff and fold into the curd cream. Place the cake base on a cake plate. Place a springform ring around the base. Place halved pineapple slices on the edge of the cake. Smooth the curd cream on the cake base.
Leave to cool for approx. 2 hours. Drain fruit cocktail and mix with pineapple pieces. Stir through the jelly powder and a quarter of a liter of water. Allow to swell for approx. 5 min. Mix in remaining sugar. Heat the jelly slightly (do not make!). Then cool for about 20 min. Form fruit cocktail on the cake. Spread the jelly evenly by the tablespoon. Leave the cake to cool for another 3 hours. Decorate with cream puffs and cherries if desired.
Joule/220 calories.
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