Fruit Cake with Pineapple Creme - Frukttårta med ananaskräm

FRUIT CAKE WITH PINEAPPLE CREME

Frukttårta med ananaskräm

1 cake, approx 10 pieces

Layer:

4 eggs

0.8 cup sugar

0.4 cup flour

0.4 cup potato starch

2 teaspoons baking powder

Pineapple creme:

3 egg yolks

1.1 cup pineapple juice from

the can + water

1½ tablespoons fresh lemon juice

2½ tablespoons sugar

3 teaspoons potato starch

1.6 cups heavy cream

Decoration:

1 can pineapple slices, approx 1 lb 3 oz

strawberries or other berries

flaked coconuts

lemon balm

Preheat oven to 392F.

Beat eggs and sugar really light and fluffy. Mix flour and potato starch with baking powder and gently stir it into the egg batter. Pour in a greased, floured springform pan, capacity 2 cups and a diameter of approx 9 inches. Bake in the lower part of the oven for about 20 to 25 minutes until the cake is dry and nicely colored. Leave in the pan for a few minutes before loosening from the pan, then put the pan together again and let the cake cool completely under the pan. When cold, split in 3 layers. 

Beat the egg yolks for the pineapple creme in a stainless steel saucepan together with pineapple juice and water, fresh lemon juice, sugar and potato starch. Simmer while stirring until it thickens, it must not boil. Remove from heat and allow to cool. Stir occasionally while it gets cold.

Beat the cream, then stir it in little by little until all is mixed in. Lightly roast the flaked coconut in a frying pan without fat. Cool.

Reserve 3 pineapple slices from the can and finely chop the rest. Spread pineapple creme on two of the cake layers and distribute the chopped pineapples on top of each. Put together and cover with the last layer. Spread remaining pineapple creme on top and all around the cake. Sprinkle with flaked almonds all around the sides. Decorate with pineapple, berries and lemon balm.

Enjoy!

Bella