Ananastorte Mit Crème Fraîche

A cake recipe for all foodies:

Flour on a baking board form. Press an indentation in the center. Add egg, sugar and vanilla sugar. Evenly spread cold fat in flakes on top.

Quickly knead all ingredients together into a dough. Wrap in plastic wrap and cook for half an hour in the refrigerator. Grease the pie dish (26 cm diameter). Roll out the short pastry on a lightly floured work surface and line the pan with it. Prick the dough base a few times with a fork.

Pre-bake in heated oven (200 °C) for 15 minutes. In the meantime, drain the pineapple. Stir together lemon zest, crème fraîche, vanilla sugar, sugar, egg yolks and cornstarch. Spread cream on the pre-baked cake base. Cut the pineapple rings in half and place them like a fan on top of the cream. Bake at the same heat for

30-35 min. Heat pineapple jam, spread through a sieve and glaze the warm cake with it.

Cool on a cake rack. Dust with powdered sugar before serving.

Approximately 360 calories per slice.

For 12 pieces

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