
Tropical summer cake
The perfect summer cake! A tasty and tropical summer cake with strawberries and pineapple
Cakes
Tools

Ingredients
Cake base
- 4 eggs
270 g sugar
100 ml boiling hot water
180 g flour
2 tsp baking powder
1 tsp vanilla sugar
Filling
- 400 ml cream
200 g cottage cheese
90 g icing sugar
400 g crushed pineapple
500 g strawberries
Topping
- 150 ml cream
10 fresh strawberries
Follow these steps
- Set oven to 175°C (347 °F) and cover a baking pan (20-23 cm) with baking sheet paper.
- Assemble the assistent with beater bowl and balloon whisks.
- Whisk eggs and sugar fluffy, add hot water.
- Assemble the assistent with beater bowl and cookie whisks.
- Mix flour, baking powder and vanilla and add to the egg batter.
- Bake in the middle of for about 30 minutes.
- Allow to cool completely in the baking pan.
- Divide the cake into three layers.
Filling
- Allow the pineapple to drain properly.
- Roughly chop the strawberries.
- Roughly chop the strawberries.
- Assemble the assistent with beater bowl and cookie whisks.
- Mix pineapple, strawberries and 60 g icing sugar.
- Mix pineapple, strawberries and 60 g icing sugar.
- Whisk the cream firmly.
- Whisk the cottage cheese and the rest of the icing sugar.
- Whisk the cream and cottage cheese batter and then add the strawberries and pineapple.
- Place one base on a plate and add half of the filling on the base, add the other base on top and repeat. Cover the cake with the last base.
- Whisk the cream for decoration and spread on top of the cake. Decorate with strawberries.
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