Cream Cake with Pineapple and Raisins

Name: Cream Cake with Pineapple and Raisins
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 12 Servings
Ingredients: 20 piece Ladyfingers; 1 l Cream; 250 g Sugar; 250 ml Milk; 2 Pkt. Gelatin powder; 2 piece Egg(s); 100 g Raisins; 1 can Pineapple in pieces; 100 g Rum flavoring

Cake

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Cook Time

2 h 45 min

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Cream Cake with Pineapple and Raisins is ready in 2 h 45 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cream cake with pineapple and raisins is a real classic that brings joy on every occasion. The combination of juicy pineapple pieces, sweet raisins and a creamy cream filling makes it an irresistible treat. I have been making this cake since my childhood and it is always well received. It is perfect for birthdays, family celebrations or just when you feel like something sweet. The preparation is a bit more complex, but the result is worth it. An absolute favorite recipe!

Ingredients (9 ingredients)

20 piece Ladyfingers
1 l Cream
250 g Sugar
250 ml Milk
2 Pkt. Gelatin powder
2 piece Egg(s)
100 g Raisins
1 can Pineapple in pieces
100 g Rum flavoring

Preparation (8 steps)

Prepare egg cream

Thermomix® Setting

12 min/176°F/Speed 2 80

Put eggs, sugar and milk into the mixing bowl and heat for 12 min./80°C/speed 2 without a measuring cup until a thick cream has formed. Then transfer to a bowl and refrigerate.

720

Whip the cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Add 500 ml cream to the mixing bowl, insert the butterfly whisk and whip for 2 min./speed 3.5 until stiff. Transfer and refrigerate.

120

Prepare gelatin

Prepare gelatin powder according to package directions and dissolve in pineapple juice. Let cool briefly.

Mix cream

Carefully mix the cooled gelatin, whipped cream, rum flavoring, raisins and the cooled egg cream together. Use the spatula for this.

Layer the cake

Line a round baking pan (approx. 26 cm diameter) with cling film. Cover the bottom with ladyfingers and soak them with the remaining pineapple juice. Spread the pineapple pieces on the ladyfingers.