Pineapple Cake with Almond Cream

A great cake recipe for any occasion:

The pineapple is cultivated in tropical areas (Australia, Hawaii, Mexico, the Jamaica, Azores, Brazil, Africa). For export, the fruits are generally harvested unripe. They undergo a kind of “post-ripening” during the long sea voyage. For this festive cake it is important that the pineapple is fully ripe, because only ripe fruits taste sweet and aromatic. You can recognize them by their dark orange to coppery red color and their delicious fragrance A pineapple is best kept at a heat of 18 ° C.

Grate the almond kernels as finely as possible, because only then the cream will be thick enough. Mix the cream cheese with the egg yolks and honey. Add the lemon zest, juice, vanilla and almond kernels. Put the cream in the refrigerator with the lid closed.

Cut the pineapple into eighths like an apple and remove the stem.

Set aside 3/8 with the lid closed for garnish. For the remaining pieces, peel off the skin with a sharp kitchen knife and slice the flesh. Cut the sponge cake base once diagonally. Spread the bottom layer with 2/3 of the almond cream. Spread the pineapple pieces evenly on top. Brush the remaining cream. Place the top cake layer on top. Place a cake plate on top of the cake and refrigerate for at least 4 hours, preferably overnight.

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