Pineapple – Cheese – Cream – Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cake base (sponge cake base), ready-made base or self-baked
- 10 sheets gelatin
- 250 ml milk
- 125 g suar
- 500 g cream quark
- 3 egg yolks
- 1 packet vanilla sugar
- 2 tablespoon lemon juice
- 2 cups sweet cream
- 2 gr. Tin / n pineapple (slices)
- possibly pistachios to decorate
Print Recipe
Pin Recipe Instructions
- Let the gelatin soak in cold water for 10 minutes.
- Warm the milk with the sugar slowly, do not let it get hot until the sugar has dissolved. Dissolve the gelatine in it (I take the lightly squeezed gelatine and let it rise in the microwave in a bowl at about 400-500 watts for about 15 seconds, there shouldn`t be any lumps in it, but it shouldn`t boil either).
- Mix the egg yolks, vanilla sugar and lemon with the quark until smooth. Fold in the gelatine-milk solution. Beat the cream until stiff and fold in as well (don`t be surprised, the mixture is now very runny, but that`s normal).
- Line a springform pan completely with baking paper (including the edges so that the paper protrudes from the form - it is practically wedged in).
- Drain the pineapple.
- First distribute the first half of the pineapple slices on the base (the shape will be turned later, the current base will later become the top). Then put the quark mixture on top. Then put another layer of pineapple on top (the slices then float slightly). Finally, put the soil on top. So it is best to let it set overnight in the refrigerator.
- The next day, open the mold, peel off the baking paper and turn it out onto a cake plate. Decorate with pistachios if necessary.
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