Pineapple sour cream cake

Ananas-Schmand Kuchen - Wundermix GmbH

When we think of pineapples, it always feels a little bit summery. Do you feel the same?

Today in the blog we are showing a # Thermomix® # recipe for a wonderfully fresh pineapple sour cream cake, which is also great fun in small slices. We always hope you have fun baking. your #countryhouse team .

 Preparation 15 minutes

Cooking time 35 minutes

INGREDIENTS

biscuit

  • 3 eggs
  • 150g sugar
  • 1 packet of vanilla sugar
  • 150g flour
  • 1 teaspoon Baking powder
  • 50 g almond flakes

cream

  • 1 small tin of pineapple drained weight 340g (in rings)
  • 1 pack of instant gelatine
  • 0.25 liters of pineapple juice
  • 0.25 liters of cream
  • 120g sugar
  • 1 packet of vanilla sugar
  • 200 g sour cream

decoration

  • 50-100 g grated white chocolate

INSTRUCTIONS

For the sponge cake

Preheat oven. Insert the butterfly and separate the eggs. Beat the egg whites for 2.5 minutes on level 4 until frothy. Add the sugar and vanilla sugar, spoon by spoon, after 1.5 minutes of mixing time and then briefly stir in the egg yolks. Add flour and baking powder and fold on speed 3 for 10 seconds. Pour everything into a springform pan lined with baking paper and sprinkle with the flaked almonds. Bake at 180° bottom/top heat or approx. 160° hot air for 30 minutes under regular observation. Tip the baked base onto a baking rack lined with baking paper and let it cool. Hollow out the bottom, leaving a 2 cm wide edge. Crumble the insides and set aside.

For the cream

Drain the pineapple pieces well, collect the juice, cut some of the pineapple rings into small pieces, set the remaining rings aside for decoration. Pour pineapple juice into the mixing bowl, add the gelatine and mix for 2 minutes on level 3, decant and clean the mixing bowl. Insert the butterfly, pour in the cream and beat it until stiff by eye on level 3. Mix in the sour cream, sugar, vanilla sugar and the cold pineapple juice at level 1, remove the butterfly and now carefully fold in the pineapple pieces. Place the sponge cake base on a cake plate and place a cake ring around it. Now fill the pineapple mixture into the hollowed out base and sprinkle the crumbs over it, top with pineapple rings and sprinkle with the grated chocolate.

RECIPE NOTES

If instant gelatine is used, it can be stirred in directly. Gelatin and leaf gelatin must first be soaked and warmed with a little liquid.

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