Yogurt Pineapple Cake

For the yogurt pineapple cake, butter a square pan and dust with flour. Mix flour with baking powder and salt. Separate eggs, beat egg whites until creamy.

Beat yolks with sugar and vanilla sugar until foamy. Alternately fold the beaten egg whites and the flour mixture into the yolk mixture. Pour the mixture into the baking pan, smooth it out and bake in a preheated oven at 175 °C for 15 minutes.

When cooled, spread with jam. Soak gelatine in cold water. Mix yogurt with powdered sugar, vanilla sugar and lemon juice. Squeeze out the gelatine and dissolve it with the rum over low heat, then stir it quickly into the yoghurt mixture.

Whip the cream and fold it into the yogurt mixture. Spread this mixture on the cake and refrigerate for at least 2 hours. Drain the pineapple slices, cut them in half and place them on top of the yogurt mixture.

Cook the cake jelly with the sugar according to the package instructions, let it cool and cover the yogurt-pineapple cake with it.

Preparation Tip:

The yogurt pineapple cake can also be prepared without rum.

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