Wedding Cake

Rating: 3.67 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)

For the sponge cake base:

For the pineapple yogurt cream:


Beat eggs with sugar in a food processor for a very long time. Fold in flour and pour the batter into a greased cake springform pan. Bake in the preheated oven at 180 °C for 12-14 minutes. Let cool.

Puree two-thirds of the pineapple with some of the juice. Make sure that the puree does not become too liquid. Cut the remaining third into small pieces.

Mix yogurt with whipped cream, add pineapple puree and pineapple pieces, if necessary with a little sugar still some flavor form, soak gelatin according to instructions, melt and add to the fruit mixture form. (Attention temperature equalization!!!)

Cut biscuit base in half, put one half in cake springform pan with rim, put filling on it, put other half on top, put in refrigerator for at least 3 hours better one night. Loosen the cake ring (with a kitchen knife), spread the cake with 200 ml whipped cream with 1 pk vanilla sugar, 1 pk cream stiffener.

Decoration: put cream cake with pineapple pieces (take away before) maybe two pineapple slices in the style of two intertwined rings. Chocolate writing “To the wedding” (cooking chocolate melt, fill in freezer bag, cut tiny corner small, write on aluminum foil or parchment paper and solidify in the freezer.

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