Kitchen Stories: Ananas Torte

Pineapple Cake, which in addition to its pleasant taste, is a light, and fragrant summer dessert.
With yogurt, mashed pineapple-one of the most popular fruit in the world, and whipped cream on a crunchy base, flavored with cardamom seeds.
Enjoy!

work: 1h:30′

time: 12h:00′

difficult:

The difficulty in the preparation relates to the different, parallel preparations to be made.
You can prepare the base from the previous day for greater convenience.

Ingredients (10 servings) Base: 75 gr/ 2.6 oz butter, cold 70 gr/ 2.5 oz icing sugar 1 egg yolk salt 130 gr/ 4.6 oz flour 6 green cardamom seeds, peeled, crushed some vegetable oil for the form	Put the butter in the freezer for 20 minutes. In a medium bowl, sift the flour and rub in the coarse grater the frozen butter. Add the icing sugar, egg yolk, cardamom and salt.	Knead the dough with quick movements, forming a ball. If necessary, add a couple tablespoons of cold water. Press with your palm to make the dough flat, wrap with a transparent film and refrigerate for 1 hour.
Filling 10 gelatin sheets, transparent 2 cans x 580 ml/ 1.2 Pt pineapple slices 300 gr/ 10.6 oz yogurt γιαούρτι 50 gr/ 1.8 oz sugar ½ lemon juice 300 gr/ 10.6 oz crème fraiche 50 gr/ 1.8 oz icing sugar for the whipped cream	Roll out the dough to a phyllo between two baking papers same size as the base of a hinged form, 22-24cm/ 9"-10". Grease the form and place an aluminum foil on the base. Place the rolled dough phyllo…	…make some holes with a fork and cover the dough with a transparent film (ovenproof) and fill it with porcelain balls or dried beans, not to rise.
Bake in preheated oven at 200°C/ 390°F/ Gas 6 for 15 minutes. Remove the membrane and the balls and put the form back in the oven for another 5 minutes until the base is cooked. Allow it to cool completely on a rack.	Soften the gelatin sheets in 4 tablespoons cold water. Drain the pineapple can and collect the syrup. Puree the pineapple very well. Add syrup so it reaches 400 ml/ 13.5 floz.	Join the mashed pineapple with the yogurt, sugar and lemon juice to make a cream. Mix well.
Warm the softened gelatin in a saucepan, gently for 1' until melted. Stir 2-3 tablespoons of the cream in the melted gelatin…	…and add the gelatin mixture back into the cream. Mix well and put the bowl in the refrigerator to cool. In between, drain the second canned pineapple, keep 6 slices, that you'l need for garnish, and finely chop the rest.	Once the cream in the refrigerator starts to thicken, beat the creme fraise with 50 gr/ 1.8 oz icing sugar to whipped cream and mix with the pineapple cream. Stir to homogenise.
Assembly Place the cooked tart on a platter, put the form hoop around it. Spread 4-5 tablespoons of the cream mixture onto the base.	Scatter the chopped pineapple pieces across the surface of the base and fill with the remaining cream mixture. Leave the cake overnight in the refrigerator to tighten.	Before serving, remove the hoop, cut the slices of pineapple, which we have kept aside, into 4 pieces and decorate the cake, as you like.