Pineapple shake cake

ingredients

6 pcs eggs 2 tbsp water 8 tbsp fine granulated sugar 8 tbsp semi-coarse flour 1/2 packet baking powder

Filling:

400 ml whipping cream (33%) 200 ml sour relish cream 1/2 can pineapple juice 2 packets Créme Olé pudding without cooking with vanilla flavour Dr.Oetker 3/4 can chunks of cooked pineapple (more than half)

For decorating:

1 packet Dr Oetker whipped cream powder 150 ml cold milk 1/4 can chunks of cooked pineapple

progress

Excellent, simple, fresh cake!

1.

Corpus: beat egg whites with a pinch of salt to a thick foam, then beat in sugar, egg yolks one at a time, water, and sifted flour mixed with baking powder on the lowest setting.

2.

Bake in a cake tin 26 cm in diameter, which is greased with flour. Temperature 180°C for 30 minutes. The figures are approximate, everyone is guided by their oven. Test for doneness with a skewer, it must remain clean. After a short cooling time, remove from the tin and leave to cool.

3.

Filling. Reserve the rest for decorating (I recommend the rings, they are much better). Strain the pineapple, 580 g can. Shake the jar a few times and the filling is ready. You can add icing sugar if desired.

4.

Cut the cooled cake in half. Drizzle with the reserved juice, spread the filling and cover with the other half of the crust, which has also been drizzled with juice. Press gently.

5.

Decorate with whipped whipped cream powder, pineapple set aside according to your fancy and Dr. Oetker decorations. Refrigerate, preferably until the next day, to allow the flavours to combine. Enjoy!