Pineapple Cake with Pudding

Ingredients

• 5 eggs
• 200 g sugar
• 1 tsp lemon zest
• 250 g yogurt
• 400 g flour
• 2 tsp Baking powder
• 50 g coconut flakes
• 1 large can pineapple (570 g)
• 1 packet vanilla pudding mix
• 300 g whipping cream
• 1 packet stabilizer
• 2 tbsp vanilla sugar
• 60 g chopped hazelnuts

Instructions

1. 1.

   Preheat the oven to 180°C fan. Brush a baking tray with butter.

2. 2.

   Beat the eggs with sugar and lemon zest until fluffy. Mix in yogurt, flour, baking powder, and coconut flakes until a spreadable batter forms. If needed, stir in some pineapple juice from the can. Spread the batter evenly on the tray and bake for about 40 minutes. Remove from oven and let cool.

3. 3.

   Drain the pineapple, reserving the juice, and cut it into small pieces.

4. 4.

   Whisk the vanilla pudding mix with 5 tbsp pineapple juice until smooth. Boil 250 ml of the reserved juice in a pot, then stir in the prepared pudding mix, bring to a boil once more, then remove from heat. Fold in the pineapple chunks and spread evenly over the cooled cake base.

5. 5.

   Beat the cream with vanilla sugar until stiff peaks form and spread over the chilled pudding layer. Sprinkle chopped hazelnuts on top and garnish with mint leaves and fresh pineapple if desired. Slice into pieces and serve.