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Leonda
Cream cake
Whipped cream cake with almond slicers and pineapple.
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Ingredients
Directions
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Preheat the oven to 175 ° C or to gas temperature 3.
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Grease the spring form and dust with flour. Mix in a bowl the flour, cornstarch and a pinch of salt.
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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.
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Sift the flour mixture into portions above the egg mixture and carefully fold it through. Spoon in the spring form.
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Bake the batter in the middle of oven in approx. 40 min. Until golden brown and done.
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Switch off the oven and let the cake stand for approx. 10 minutes in the oven switched off (with door a little).
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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.
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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.
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Cut 1 pineapple slice into 5 pieces and cut the rest of the slices into smaller pieces.
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In a bowl, beat the whipped cream with the icing sugar and whipped cream stiffener.
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Halve the cake with a sharp knife horizontally and sprinkle the cake halves on the cutting edge with pineapple juice.
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Brush 1 piece of cake with ¼ of the whipped cream. Divide the small pieces of pineapple over the pie half with whipped cream.
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Brush again with ¼ of the whipped cream and place the other half of the cake with the cutting edge down.
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Brush the top and sides of the cake with whipped cream. Put the rest of the whipped cream in the piping bag.
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Stick the almonds against the side of the cake. Spray 10 rosettes of whipped cream around the cake with the piping bag.
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Garnish the rosettes alternately with pineapple and chocolate leaves.
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Nutrition
465Calories
Sodium2% DV55mg
Fat49% DV32g
Protein16% DV8g
Carbs12% DV35g
Fiber12% DV3g
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