A cake recipe for all foodies:
first knead together the ingredients for the shortcrust pastry. Form a ball of dough and put it in the refrigerator.
Preheat the oven to 180 °C. For the sponge, beat the two eggs with the hot water, then add the sugar and beat until creamy. Then mix the flour, baking powder and cocoa and sift over the egg mixture. Fold in carefully with a whisk. Pour the sponge mixture into a 26 cm dia. cake springform pan with the bottom lined with parchment paper. Bake the sponge for 10 to 15 minutes, then remove from the pan and place on a rack to cool, remove the parchment paper.
Then roll out the short pastry and also bake in a 26 cm diameter cake springform pan at 180 degrees for 10 -15 min. When both bases have cooled, place the short pastry on a cake plate. Spread the drained, grated pineapple evenly on top, bring the cake glaze to the boil with the pineapple juice according to the package instructions and mold over the pineapple on the spot. Place the sponge cake base on top. It is best to spread the edge of the cake plate with parchment paper. Whip the whipped cream with the vanilla sugar and perhaps an additional 1 tbsp. sugar until stiff and spread evenly on the sponge cake base, also cover the edge of the cake with whipped cream. For the marzipan topping, knead the marzipan paste together with the powdered sugar and spread over the edge of the cake.
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