When we think of pineapple, it's always a bit like summer. Do you feel the same way?
Today we're showing you a #Thermomix® #recipe for a deliciously fresh pineapple sour cream cake, which is also delicious in small slices. As always, we hope you enjoy baking it. your #country house team.
Preparation 15 minutes
Cooking time 35 minutes
INGREDIENTS
sponge cake
- 3 eggs
- 150 g sugar
- 1 sachet vanilla sugar
- 150 g flour
- 1 tsp baking powder
- 50 g flaked almonds
Cream
- 1 small tin of pineapple, drained weight 340g (in rings)
- 1 sachet of instant gelatine
- 0.25 liter pineapple juice
- 0.25 liter cream
- 120 g sugar
- 1 sachet vanilla sugar
- 200 g sour cream
Decoration
- 50-100 g white grated chocolate
INSTRUCTIONS
For the sponge cake
Preheat the oven. Insert the butterfly and separate the eggs. Beat the egg whites for 2.5 minutes on speed 4 until frothyAdd the sugar and vanilla sugar by the spoonful after 1.5 minutes of beating time and then briefly stir in the egg yolks. Add the flour and baking powder and fold in for 10 seconds on speed 3. Pour everything into a springform pan lined with baking paper and sprinkle with flaked almonds. Bake for 30 minutes at 180° lower-upper heat or approx. 160° hot air, watching regularly. Turn the baked base out onto a cake rack lined with baking paper and leave to cool. Scoop out the base, leaving a 2 cm rim. Crumble the inside and set aside.
For the cream
Drain the pineapple pieces well, collect the juice, cut some of the pineapple rings into small pieces, put the remaining rings to one side for decoration. Pour the pineapple juice into the mixing bowl, add the gelatine and mix for 2 minutes on speed 3, decant and clean the mixing bowl. Insert the butterfly, pour in the cream and beat on speed 3 until stiff. Mix in the sour cream, sugar, vanilla sugar and cold pineapple juice on speed 1, remove the butterfly and carefully fold in the pineapple chunks. Place the sponge base on a cake plate and place a cake ring around it. Now pour the pineapple mixture into the hollowed-out base and sprinkle the crumbs on top, cover the pineapple rings and sprinkle with the grated chocolate.
RECIPE NOTES
If instant gelatine is used, it can be stirred in directly. Gelatine and leaf gelatine must first be soaked and warmed with a little liquid.
