Cream Cake with Pineapple
Ingredients
- For the cake
- 6 eggs
- 200 grams honey
- 200 grams Whole wheat flour
- 50 grams Walnut
- 1 tsp Baking powder
- 3 Tbsps vegetable oil
- butter (for the baking dish)
- breadcrumbs (for the baking dish)
- For the cream
- 800 grams canned Pineapple
- 40 milliliters white Rum
- ½ l Whipped cream
- 4 packets whipped cream stabilizer
- 2 Tbsps honey
- 50 grams chopped, toasted Walnut
- 1 packet Gelling agents (Gelatin powder to stir without dissolving)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the cake, beat the eggs, honey and 50 ml (approximately 1/4 cup) of hot water until fluffy. Mix together the flour, nuts and the baking powder and fold into the egg mixture. Stir in the oil. Butter a springform pan and dust with breadcrumbs. Pour batter into the pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and cool on a wire rack.
For the cream, drain the pineapple. Place 14 pieces aside and chop the remaining pineapple. Whip the cream with the stabilizer until very stiff. Sweeten with honey. Combine half the cream with the chopped pineapple, walnuts and gelling agent.
Slice the cake in half crosswise. Spread the pineapple cream on the bottom layer of the cake. Top with the second layer of cake. Cover with the remaining cream. Refrigerate for at least 2 hours.
To garnish, place pineapple chunks and walnuts garnish on the top of the cake. Press the chopped walnuts around the bottom of the cake decoratively. Serve in slices.
