Whipped cream cake with almond slicers and pineapple.
- 90 g wheat flour
- 30 g cornstarch
- 6 medium sized egg
- 150 g fine cristalsugar
- 45 g almond shavings bag
- 432 g pineapple slices on juice look
- 750 ml whipped cream
- 6 el powdered sugar
- 2,5 bag whipped cream stiffener
- 5 chocolate leaf bag of 60 g
Preheat the oven to 175 ° C or to gas temperature 3.
Grease the spring form and dust with flour. Mix in a bowl the flour, cornstarch and a pinch of salt.
Put a batter with the eggs and sugar in a container with lukewarm water. Beat the eggs with a mixer (in the middle position) in 10 min. Thick and foamy.
Sift the flour mixture into portions above the egg mixture and carefully fold it through. Spoon in the spring form.
Bake the batter in the middle of oven in approx. 40 min. Until golden brown and done.
Switch off the oven and let the cake stand for approx. 10 minutes in the oven switched off (with door a little).
Take the cake out of the oven and let it cool down on the cake rack. Remove the edge of the spring form and let the cake cool down further.
Toast the almond shavings in a dry frying pan with non-stick coating in approx. 3 min. Golden brown. Drain the pineapple and the juice.
Cut 1 pineapple slice into 5 pieces and cut the rest of the slices into smaller pieces.
In a bowl, beat the whipped cream with the icing sugar and whipped cream stiffener.
Halve the cake with a sharp knife horizontally and sprinkle the cake halves on the cutting edge with pineapple juice.
Brush 1 piece of cake with ¼ of the whipped cream. Divide the small pieces of pineapple over the pie half with whipped cream.
Brush again with ¼ of the whipped cream and place the other half of the cake with the cutting edge down.
Brush the top and sides of the cake with whipped cream. Put the rest of the whipped cream in the piping bag.
Stick the almonds against the side of the cake. Spray 10 rosettes of whipped cream around the cake with the piping bag.
Garnish the rosettes alternately with pineapple and chocolate leaves.
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