One Fish Cycling A Biocube 14

pineapple cake

the 78th for my mom Birthday

The base is a sponge cake 6 eggs. Allow to cool and cut twice.

1 large can pineapple ( fresh pineapple and gelatin do not mix well)
500 ml cream
80 g sugar
2 packets powdered gelatin
60 g macaroons, crumbled
100 g almonds roasted in a pan (without fat)
200 ml cream 2 tsp
Sahnesteif
1 teaspoon vanilla sugar

Drain the pineapple can and collect the juice.
aside for the garnish 16 small pieces of pineapple create and blend the rest.

beat 500 ml cream, add the powdered gelatin. Finally, the sugar, amaretti and pureed pineapple fold.

the first pie crust set on a cake plate, place a cake ring around the bottom and distribute a third of the pineapple-cream on it.

hang up the second floor, with pineapple juice and drizzle the next third of pineapple cream filling.

hang up the third floor, also with pineapple juice drizzle, distribute the remaining pineapple cream on it and smooth out.

the cake for about two hours in the refrigerator.


200 ml cream, stiffly whipped cream and vanilla sugar beat until stiff.

the cake into 16 pieces share a splash with the piping bag whipped cream and then add the pineapple chunks.

the edge and center of the cake with the toasted and cooled almonds garnish.