🍽️ Pineapple Cream Cake

Name: Pineapple Cream Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 6 eggs; 200 g honey; 200 g whole wheat flour; 50 g walnuts; 1 tsp baking powder; 3 tbsp vegetable oil; butter (for the pan); breadcrumbs (for the pan); 800 g pineapple chunks (from the can); 40 ml white rum; 0.5 l whipping cream (at least 30% fat content); 4 packets cream stabilizer; 2 tbsp honey; 50 g chopped, roasted walnuts; 1 packet setting fix (gelatin powder, to stir in without dissolving); 14 walnut kernel halves (for garnishing); 100 g chopped walnuts

685 kcal · 30 min · 4 servings

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Ingredients

6 eggs
200 g honey
200 g whole wheat flour
50 g walnuts
1 tsp baking powder
3 tbsp vegetable oil
butter (for the pan)
breadcrumbs (for the pan)
800 g pineapple chunks (from the can)
40 ml white rum
0.5 l whipping cream (at least 30% fat content)
4 packets cream stabilizer
2 tbsp honey
50 g chopped, roasted walnuts
1 packet setting fix (gelatin powder, to stir in without dissolving)
14 walnut kernel halves (for garnishing)
100 g chopped walnuts

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Place the eggs, honey, and 50 milliliters of hot water in a mixing bowl.
3. Beat the mixture with an electric hand mixer on the highest speed until it is white, foamy, and forms stiff peaks.
4. Mix the flour, nuts, and baking powder in a separate bowl.
5. Carefully fold the flour mixture into the egg white mixture.
6. Stir the oil into the batter.
7. Grease a springform pan with butter and dust it with breadcrumbs.
8. Pour the batter into the prepared pan.
9. Bake the cake in the preheated oven for about 30 minutes.
10. Perform the toothpick test to check if the cake is done.
11. Remove the cake from the oven and let it cool completely on a wire rack.
12. Drain the pineapple.
13. Set aside 14 pieces of pineapple for decoration.
14. Finely chop the remaining pineapple flesh.
15. Whip the cream with cream stabilizer until very stiff.
16. Sweeten the whipped cream with honey.
17. Set aside half of the cream.
18. Fold the chopped pineapple pieces and walnut kernels into the remaining half of the cream.
19. Stir the setting agent into the pineapple cream mixture.
20. Slice the cooled cake base horizontally in the middle.
21. Place a cake ring around the bottom cake layer.
22. Fill the pineapple cream mixture into the cake ring.
23. Cover the filling with the second cake layer.
24. Spread the remaining cream evenly over the top of the cake.
25. Chill the cake thoroughly for at least 2 hours.
26. Carefully remove the cake ring.
27. Decorate the top of the cake with the reserved pineapple pieces and walnut kernels.

Nutrition per serving

kcal: 685
Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g