Berlin bundt cake
Pineapple cake
Beat the egg yolks with half of the sugar for 3 minutes. Beat the egg whites until fluffy, slowly add the remaining sugar, keep beating. Mix the egg yolk mixture with the butter, the lemon rind and the flour, then add the egg whites and stir carefully. Grease a bundt cake mold and sprinkle it with shaved almonds. Spoon the batter in the mold and bake the cake 50 minutes at 170 degrees Celsius.
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Beat the egg whites until stiff. Mix the egg yolks with the sugar and the lemon rind and juice and beat this a couple of minutes. Add the flour and the corn starch and stir well; add the egg whites and stir carefully. Spoon this mixture into a greased cake mold and bake the cake 25 minutes at 175 degrees Celsius. Allow the cake to cool down and cut it in two or three layers. Whip the cream. Heat the gelatin leaves with a tablespoon of water and mix this with the cream, the chocolate and the pineapple. Spread this mixture over the cake layers, stack them and spread the remainder over the top ad sides of the cake. Refrigerate the cake for 3 hours.
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