Pineapple Cream Cake

Ingredients

• 6 Eggs
• 200 g honey
• 200 g Whole Wheat Flour
• 50 g walnuts
• 1 tsp Baking powder
• 3 tbsp vegetable oil
• butter (for the pan)
• breadcrumbs (for the pan)
• 800 g pineapple chunks (canned)
• 40 ml white rum
• 0.5 l whipping cream (at least 30% fat content)
• 4 packets powdered gelatin
• 2 tbsp honey
• 50 g chopped, roasted walnuts
• 1 packet Gelierfix (gelatin powder, to stir in without dissolving)
• 14 walnut halves (for garnish)
• 100 g chopped walnuts

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat. In a mixing bowl combine eggs, honey, and 50 ml hot water; beat on high speed with an electric mixer until the mixture is white and fluffy, forming peaks. Mix flour with walnuts and baking powder, add to the foam and fold gently. Stir in the oil. Pour the batter into a buttered springform pan lined with breadcrumbs and bake for about 30 minutes (test with a toothpick). Remove the finished cake base from the oven and cool on a wire rack.

2. 2.

   For the filling, drain the pineapple, set aside 14 pieces, and finely chop the remaining fruit. Whip the cream with powdered gelatin until very stiff, sweeten with honey. Fold half of the whipped cream with the pineapple chunks and walnut halves, then stir in Gelierfix. Slice the cake base horizontally once to create a ring for the lower layer and pour in the pineapple cream. Cover with the second layer and spread the remaining cream on top. Chill well for at least 2 hours. Remove the ring, garnish the surface with pineapple pieces and walnut halves, decorate half of the edge with chopped walnuts, and serve cut into slices.