Pineapple Ginger Tart
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 365 kcal | (17 %) | ||
| Protein | 6.7 g | (7 %) | ||
| Fat | 13.3 g | (11 %) | ||
| Carbohydrates | 53 g | (35 %) |
Ingredients
- For the cake
- 125 grams Pineapple
- 3 Tbsps white Rum
- 75 grams Margarine (and 75g sugar)
- 1 packet Vanilla sugar
- 1 pinch salt
- small bottle arrack (southeast Asian spirit) (flavoring)
- 1 generous pinch ground ginger
- 3 egg yolks
- 150 grams Pastry flour
- 2 tsps Baking powder
- 3 egg whites
- 50 grams ground peeled almonds
- For topping
- 3 Tbsps white Rum
- 1 tablespoon pineapple and Ginger jam
- 125 grams Marzipan
- 25 grams powdered sugar
- For the glaze
- 1 egg white
- 150 grams powdered sugar
- For decorating
- 100 grams Marzipan
- assorted Food coloring (as desired)
- Sprinkles, sugar pearls, coarse sugar and powdered sugar
Preparation steps
Very finely dice pineapple, stir into rum, cover and let soak for about 30 minutes.
For the cake, beat margarine, sugar, vanilla, salt, arrack flavor and ginger until creamy and gradually stir in egg yolks. Mix flour and baking powder, sift over margarine mixture and fold in with a whisk to a smooth batter. Beat egg whites until stiff and fold into batter with pineapple and almonds. Line the bottom of an 18 cm diameter springform pan with parchment paper. Spread batter in prepared pan and bake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) 45-50 minutes. Immediately release springform pan and invert pan to remove cake to a wire rack lined with parchment paper. Let cake cool and remove parchment paper.
For topping, mix rum with 3 tablespoons water and sprinkle over cake. Melt pineapple and ginger jams and brush over cake. Knead marzipan with powdered sugar and roll out thinly between two sheets of plastic wrap. Cover cake with marzipan, pressing gently. Trim marzipan edges as necessary. Refrigerate tart.
For the glaze, beat egg white, sprinkle in powdered sugar and stir until smooth. Coat tart with glaze and let dry.
For decorating, dye marzipan with food coloring as desired, roll out and cut into ribbons. Decorate tart with marzipan ribbons, sprinkles, sugar pearls, coarse sugar and powdered sugar as desired to serve.
