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🍽️ Fruit Cream Cake

632 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 120 g Honey
• 75 g Flour
• 30 g Cocoa Powder
• 3 Sheets White Gelatin
• 3 Tbsp Lemon Juice
• 1 Fresh Pineapple
• 0.5 l Whipping Cream
• 2 Tbsp Honey
• 70 g Sliced Almonds
• 2 Kiwis
• 1 Sprig Mint

Instructions

1. 1. Separate the eggs. Beat the yolks creamy with the honey.
2. 2. Beat the egg whites stiff.
3. 3. Gently fold the egg whites into the yolk mixture.
4. 4. Mix flour and cocoa.
5. 5. Slowly stir the dry ingredients into the batter.
6. 6. Line a springform pan with baking paper.
7. 7. Pour the dough into the pan and smooth it out.
8. 8. Bake the base at 180 degrees for 20 minutes.
9. 9. Soak the gelatin in lemon juice.
10. 10. Dissolve the gelatin in a water bath.
11. 11. Peel the pineapple.
12. 12. Cut off 8 thin slices.
13. 13. Puree the rest of the pineapple.
14. 14. Whip the cream stiff.
15. 15. Add the honey to the cream.
16. 16. Stir in the dissolved gelatin.
17. 17. Stir in the pineapple puree.
18. 18. Turn out the cake.
19. 19. Let it cool.
20. 20. Remove the paper.
21. 21. Cut the cake horizontally once.
22. 22. Spread half the cream on the base.
23. 23. Place the lid on top.
24. 24. Spread two-thirds of the remaining cream on the lid.
25. 25. Fill the rest of the cream into a piping bag with a large star tip.
26. 26. Decorate the lid and edge with the cream.
27. 27. Place five whole pineapple slices on top.
28. 28. Cut the remaining slices into pieces.
29. 29. Decorate the edge with the pineapple slices.
30. 30. Peel the kiwi.
31. 31. Slice the kiwi.
32. 32. Halve the slices.
33. 33. Decorate the cake with the kiwi slices.
34. 34. Roast the almonds fat-free in a pan.
35. 35. Garnish the cake with the almonds.
36. 36. Place a sprig of fresh mint in the center.

Nutrition per serving

• kcal: 632
• Protein: 11 g · Fett/Fat: 39 g · Carbs: 56 g