Fine sand cake with pineapple cream and lingon

  • 250 g Butter or margarine
  • 200 g Sugar
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 4 eggs (size M)
  • 200 g flour
  • 100 g Cornstarch
  • 1 deleted TL Baking powder
  • fat
  • For the filling and for the
  • 1 glass (370 ml) Wild cranberries in syrup
  • 1 Can (s) (0.33 l) Pineapple juice without added sugar
  • 60 g starch
  • Juice and grated zest of 1/2 untreated lemon
  • 200 g Sugar
  • 10 g butter or margarine
  • 3 Egg yolk
  • 1 (approx. 200 g) star fruit / carambola
75 minutes
easy
1.
Stir the fat until foamy, add sugar, vanillin sugar and salt and stir until creamy. Gradually stir in the eggs. Mix the flour, cornstarch and baking powder and stir briefly into the fat. Spread the dough in a greased springform pan (24 cm Ø). Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 45 minutes. Let cool down. Drain the cranberries. For the cream, add pineapple juice to 1/2 liter with water. Remove 4-5 tablespoons and mix with cornstarch. In a saucepan, bring the remaining juice, lemon juice and zest, sugar and fat to the boil. Add the cornstarch and bring to the boil again while stirring. Remove from heat and let cool for 5 minutes. Then whisk and stir in egg yolks. Straighten the top of the cake and cut through the cake once. Place a springform pan around the bottom. Remove 1-2 tablespoons of the cranberries and mix the rest with 2/3 of the cream. Pour into the springform pan and cover with the second base. Spread the rest of the cream on top and place a star out of the remaining cranberries. Chill for 30-60 minutes. Remove from the mold and decorate with carambola slices as stars. Makes around 16 pieces
2.
Waiting time approx. 1 hour
1 Portion approx.:
  • 360 kcal
  • 1510 kJ
  • 4 g protein
  • 16 g fat
  • 48 gCarbohydrates

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