Cream Cake with Fruits

Ingredients

• 5 eggs
• 120 g honey
• 75 g flour
• 30 g cocoa powder
• 3 sheets white gelatin
• 3 tbsp Lemon juice
• 1 fresh pineapple
• 0.5 l whipping cream
• 2 tbsp honey
• 70 g almond slivers
• 2 Kiwis
• 1 sprig mint

Instructions

1. 1.

   Separate the eggs and beat the yolks with honey until creamy. Whisk the whites very stiff and fold in. Mix flour and cocoa, then gradually incorporate into the egg mixture. Line a springform pan with parchment paper, pour the batter, smooth the surface, and bake at 180°C for 20 minutes. For the filling, soak gelatin in lemon juice, then dissolve it over a water bath. Peel the pineapple, slice eight thin rounds, puree the remainder. Whip the cream stiff, add honey, and fold in the dissolved gelatin and pineapple puree.

2. 2.

   Tear the cake, let cool, remove the paper, and cut once across. Spread half of the cream on the base, place the lid back on, and brush with two-thirds of the remaining cream. Fill a piping bag with a large tip with the rest of the cream and decorate the cake’s lid and rim. Top with five whole pineapple slices, cut the remaining slices into pieces to adorn the edge. Peel kiwis, slice, halve, and use them to decorate the cake. Toast almonds in a dry pan without fat and garnish the cake. Place a sprig of fresh mint in the center.