Lemon curd and pineapple cake

Name: Lemon curd and pineapple cake
Ingredients: 4 egg whites; 1/8 teaspoon salt; 5 tablespoons sugar; 4 tablespoons coconut; 50 g melted butter; 100 g flour; 1 packet baking powder; 4 egg yolks; 6 tablespoons sugar; 2 tablespoons cornstarch; 200 ml milk; 400 g quark; 200 ml whipping cream; 150 g canned pineapple; 20 g powdered gelatin (2 packets); 100 ml pineapple juice; 2 eggs; 2 lemons; 6 tablespoons sugar; 2 tablespoons cornstarch; 50 g butter; 100 g chocolate; 2 tablespoons milk

Dessert - Lemon curd and pineapple cake by Maria P. - Recipia

Lemon curd and pineapple cake is served chilled for dessert, with coconut sponge, a quark cream filling and chocolate glaze. The slice shows the sponge and cream, with a tart stripe of lemon curd between them; once chilled, the slices hold their shape, and the glaze cracks easily under the knife. For the pineapple, I use whole chunks, not crushed, so you can see them in the cream. Preparation: 35 minutes. Cooking: 37 minutes. Resting: 110 minutes. Total time: 182 minutes. Servings: 12. Approximately 380 kcal and 11 g of protein per serving.

Ingredients

For the sponge

4 egg whites
1/8 teaspoon salt
5 tablespoons sugar
4 tablespoons coconut
50 g melted butter
100 g flour
1 packet baking powder

For the cream

4 egg yolks
6 tablespoons sugar
2 tablespoons cornstarch
200 ml milk
400 g quark
200 ml whipping cream
150 g canned pineapple
20 g powdered gelatin (2 packets)
100 ml pineapple juice

For the lemon curd

2 eggs
2 lemons
6 tablespoons sugar
2 tablespoons cornstarch
50 g butter

For the glaze

100 g chocolate
2 tablespoons milk

Preparation

1. Separate the eggs for the sponge. Beat the egg whites with the salt until stiff, then add the sugar and beat until it dissolves. Fold in the coconut and melted butter, then the flour mixed with the baking powder, using gentle movements. 2. Put the mixture in a baking pan lined with parchment paper and bake for 20 minutes at 180°C, until lightly browned. Leave the sponge to cool for 30 minutes. 3. For the cream, beat the egg yolks with the sugar until pale and doubled in volume. Add the cornstarch and milk, then cook over low heat for 8 minutes, stirring, until thickened. 4. Fold the fresh cheese into the warm cream. For a smooth texture, blend the cream. 5. Whip the cream until it holds its shape. Drain the pineapple well, cut up any large chunks and mix it with the whipped cream. 6. Mix the gelatin with 100 ml pineapple juice and leave it for 5 minutes. Heat it for 1 minute without letting it boil, then fold it into the cream mixture with the whipped cream and pineapple. Put the mixture in the fridge for an hour. 7. For the lemon curd, mix the eggs with the sugar, cornstarch, zest and juice of the two lemons. Cook over low heat for 6 minutes, stirring until thickened. Add the butter and stir until incorporated, then leave the curd to cool for 20 minutes. 8. Cut the sponge horizontally. Spread two thirds of the cream over the bottom layer, add the lemon curd and then the remaining cream. Place the other half of the sponge on top. 9. Melt the chocolate with the milk over low heat, stirring for 2 minutes, then pour the glaze over the top layer of sponge.

Notes

Contains gluten, coconut, dairy and eggs; cut into narrow slices and serve with black coffee. I used canned pineapple, and pineapple packed in juice rather than syrup works well here. Grate only the yellow part of the peel, since the white pith can make the lemon curd bitter. The lemon curd thickens quickly towards the end, and it’s easy to rush the constant stirring. Make the dessert a few hours before serving, so it’s cold when you cut it. If you can only find pineapple in sweet syrup, drain it and don’t pour the syrup into the cream. Keep the cake covered in the fridge and eat it within 3 days.