Cream cake (Netherlands)

Preparation

• Preheat oven: 175 °C, gas mark 3

• Grease baking tin and dust with flour

• Mix the flour, cornflour and salt

• Place a mixing bowl containing the eggs and sugar into a pan of lukewarm water and beat using a mixer (middle setting) for approx. 10 minutes until thick and fluffy

• Sieve in the flour and carefully fold in

• Pour the mixture into the tin and smooth over

• Bake for approx. 40 minutes on the middle shelf of the oven until golden brown

• Turn off the oven and leave to stand for approx. 10 minutes

• Open the oven door slightly

• Afterwards, leave cake to cool on a wire rack

• Remove the sides of the tin and leave to cool completely

To finish

• Roast the flaked almonds in a ungreased pan (with non-stick coating) for around 3 minutes

• Pour out the pineapple, collecting the juice

• Cut 1 pineapple slice into 5 pieces, the others into smaller pieces

• Beat the whipped cream with the icing sugar and cream stabiliser until stiff

• Cut the base in half horizontally using a sharp knife and sprinkle the cut surfaces with the pineapple juice

• Spread one quarter of the cream onto one half of the base

• Arrange the small pineapple pieces on top

• Cover with another quarter of the cream and replace the top half of the base

• Spread cream over the top and sides of the cake

• Spoon the remaining cream into an icing bag

• Sprinkle flaked almonds over the sides

• Using the icing bag, make around 10 rosettes of whipped cream

• Top alternatively with a piece of pineapple or a chocolate leaf.