Cream cake with fruit
Ingredients
- For the cake
- 5 eggs
- 120 grams honey
- 75 grams Pastry flour
- 30 grams Cocoa
- For the filling
- 3 sheets clear gelatin
- 3 Tbsps lemon juice
- 1 fresh Pineapple
- ½ l Whipped cream
- 2 Tbsps honey
- For the garnish
- 70 grams slivered almonds
- 2 Kiwi
- 1 sprig mint
Preparation steps
Separate the eggs and beat the yolks with the honey until creamy. Beat the egg whites until very stiff and fold into the mixture. Mix the flour and cocoa together and carefully fold into the egg mixture. Line a springform pan with parchment paper, pour in the batter, smooth and bake for 20 minutes at 180°C (approximately 350°F).
For the filling, soak the gelatin in cold water for about 10 minutes. Melt the dripping wet gelatin with lemon juice in a saucepan over low heat. Peel the pineapple, cut 8 thin slices, then puree the rest. Whip the cream together with honey and mix into the dissolved gelatin and pureed pineapple.
Turn out the cake onto a wire rack and allow to cool. Remove the paper and cut into 2 layers. Spread 1/2 of the cream on the base, place the second layer on top and spread with 2/3 of the remaining cream. Pour the rest of the cream into a piping bag with a large top and decorate the cake with the cream.
Peel the kiwi, cut in half, slice, and decorate cake with the kiwi slices and sliced pineapple. Toast the almonds in a dry frying pan and press into the cream. Place a sprig of fresh mint in the center and serve.