Creamy Quark & Cream Cake with Pineapple

Method

1. Gradually, in three batches, add 160 g of fine granulated sugar. After adding the entire amount of sugar, increase the speed to maximum. Beat the whites until stiff and shiny. Gradually, one at a time, add all six yolks. Take four tablespoons of juice from the sterilized pineapple (565g). While whisking, pour it into the egg foam. Then whisk for about two more minutes.
   ▶ watch in the video (1:00)
2. Reduce the mixer speed. Slowly pour in 50 ml of sunflower oil. Finally, in three batches, add 170g of sifted plain flour. Mix very slowly and carefully. Try to keep as much air in the dough as possible. This will ensure that the crust remains light and fluffy even without using baking powder. Lightly grease a 40 × 30 cm mold with oil. Then line it with baking paper.
   ▶ watch in the video (2:10)
3. The paper will hold it in place well and the dough will remain evenly distributed. I do not recommend using water instead of fat. It will evaporate during baking and won't serve its purpose. Pour the finished dough onto the prepared baking sheet. Preheat the oven to 170 °C. Bake the sponge cake for about 15 minutes until it turns golden brown. After baking, cover the base and let it cool completely.
   ▶ watch in the video (3:34)
4. Prepare the second sponge cake in the same way. Gently remove the top thin layer from the cooled base. This will help the individual layers to hold together better after filling and won't separate. Now prepare the cream. Put 500 grams of soft curd in a cooled glass bowl. Add four heaping tablespoons of powdered sugar. You can adjust the amount to your own taste.
   ▶ watch in the video (4:29)
5. Pour in 500 ml of animal-based whipping cream with a fat content of at least 33%. I also added two teaspoons of vanilla extract. However, this isn't necessary. Créme Olé cream powder is already flavored with vanilla and sweetened at the same time. Mix these ingredients briefly. Then gradually, in parts, sprinkle 50 g of Créme Olé Vanilla cream powder.
   ▶ watch in the video (5:05)
6. Whip a thick and firm cream. It takes about three minutes and the cream is ready. This cream is often called Pribináčik. Its taste is reminiscent of the popular curd dessert Pribináčik, which has been enjoyed by children for many years. Moisten both crusts with pineapple compote juice. Apply about a third of the cream to the first sponge cake and spread it evenly. Cut the pineapple into smaller pieces.
   ▶ watch in the video (5:43)
7. Place them close together on the layer of cream and press them gently. Apply the second third of the cream to the pineapple and smooth the surface. Also moisten the second sponge cake with pineapple juice. Place it on the cake with the moistened side. Baking paper will help a lot when transferring. Remove it only after placing the crust on the cream. Spread the last third of the cream on top of the cake.
   ▶ watch in the video (6:32)
8. Set aside a smaller part for the final decoration. Place the cake prepared in this way in the refrigerator for about two hours to set well. When cutting, use a knife warmed in hot water. Dry it before each cut. First, align the edges of the cake. The shape of the cuts is entirely up to you. I cut the cake into classic five-centimeter cubes.
   ▶ watch in the video (7:21)
9. Finally, decorate the individual pieces with the reserved cream and pineapple pieces. If you have fresh mint available, you can also add a few leaves. Don't forget to wash and dry them before using. Pribináčik cream is very simple to prepare. But it can also perfectly flavor cakes, pastries and various other desserts. You can combine it with frozen, sterilized and fresh fruit.
   ▶ watch in the video (8:12)
10. Fresh fruit will give it the most distinctive flavor and freshness. The cream is suitable not only for filling cakes, but also for smearing the surface and decorating. It also tastes great as a base for fruit cups. Its only drawback is that it is not suitable as a base for fondant.
    ▶ watch in the video (8:50)