German Pineapple Cream Layered Cake

This is a delicious German layered cake - a Torte, as we say in German - for which you would use the Kathi German Layered Cake Baking Mix.

You just need to add some fresh ingredients. Perfect for baking beginners.



For the Dough
• 1 Baking Mix Kathi Biscuit Base Cake
• 3 eggs
• 2 tbsp water 
• 200 g Butter 

For the Filling
• 1 can pineapple in pieces  ( 570 ml), unsweetened
• 8 sheets gelatine
• 500 g heavy cream 
• 1 package vanilla sugar - How to Make Vanilla Sugar -
• 1 tbsp sugar 
• 1 package whip it (see below where to get it)


Decoration
• 100 g grated chocolate or chocolate sprinkles
• 1 tbsp cocoa

Baking Instructions German Pineapple Cream Layered Cake

Grease the spring form (10 inches) and sprinkle with flour.
Mix Baking mix with eggs, soft butter and water in a bowl. Whisk briefly.
With a hand mixer mix on high speed until creamy.
Fill into the form, spread even, bake on 350 F for 35 min.
When done let cool off completely.
Cut the base cake horizontally to get 2 layers.

Make the Filling
Drain pineapples, keep the juice.
Set aside 12 pieces for decoration. Cut remaining pieces small.
Soak gelatine sheets per instructions. Combine with pineapple juice.
Add the pineapple pieces.
Keep cool until you see it's thickening.
Beat 250g heavy cream with vanilla sugar until firm, add to the pineapple filling
Place a cake ting around the base cake.
Add the filling on the base cake, spread even.
Place the second layer on top. Press gently.

Refrigerate the cake for 1 hour.
Beat 250 g heavy cream with whip it until firm. Keep some for decoration.
Spread the heavy cream all around the cake.
Decorate the edges with chocolate sprinkles.
Dust the surface with some cocoa powder.
Place on every cake piece  a piece of pineapple and a whipped cream flower.