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Ananaserdbeertorte

4 servings

Ingredients

• 3 Stk Egg yolk
• 80 g Powdered sugar
• 1 Prise Vanilla sugar
• Lemon zest (grated) (nach Bedarf)
• 3 Stk Egg white
• 40 g Powdered sugar (for meringue)
• 90 g Flour
• butter (for mold) (nach Bedarf)
• 400 g pineapple strawberries
• Kirsch (nach Bedarf)
• Lemon juice (nach Bedarf)
• Powdered sugar (for marinating) (nach Bedarf)
• Cake glaze (nach Bedarf)
• 0.25 L whipped cream (beaten, sweetened)

Instructions

1. Whisk 3 egg yolks with 80 g powdered sugar, vanilla sugar and grated lemon zest until creamy.
2. Whisk 3 egg whites to stiff peaks and incorporate 40 g powdered sugar.
3. Carefully fold the yolk mixture in and incorporate 90 g flour.
4. Fill the batter into a buttered, flour-dusted cake pan and bake in a preheated oven at medium heat for 20 to 25 minutes.
5. Halve 400 g cleaned pineapple-strawberries, marinate with a little kirschwasser, lemon juice and powdered sugar and arrange densely on the cooled cake base.
6. Pour aspic over and let set.
7. Then spread the edge and surface of the cake with 0.25 L whipped, sweetened whipped cream.
8. Cut the cake into portions, pipe a whipped cream star on each and decorate with a small pineapple-strawberry.

Based on a cookbook by Hans Hofer (1964), adapted with AI.