Naked Cake with Vanilla Cream

Preparation & Dough

• 1
  Preheat the oven to 180–185 °C top/bottom heat. Line a round springform pan (Ø 25 cm) with baking paper.
• 2
  Cut the fresh pineapple into approx. 2 cm cubes. Peel the bananas and, together with the pineapple pieces, process them into a smooth puree in a large bowl with an immersion blender.
• 3
  Add eggs, spelt flour, cinnamon, ground almonds, baking powder, milk, sunflower oil, and 70 g of the honey to the fruit puree and mix to form a smooth, rather liquid batter.

Baking & Cooling

• 1
  Pour the batter into the prepared pan and bake in the preheated oven for approx. 40–45 minutes. Remove the finished base from the oven and let it cool at room temperature for at least 1 hour.
• 2
  Horizontally halve the cooled base to create two cake layers. Let them rest in the refrigerator for approx. 30 minutes.

Cream & Layers

• 1
  For the cream, beat the cream cheese, soft butter, the remaining 50 g of honey, and vanilla extract in a bowl until smooth for 2–3 minutes.
• 2
  Spread half of the cream onto the bottom cake layer and smooth it. Carefully place the second layer on top. Spread the remaining cream on top and smooth it as well. Optionally, the edge of the cake can also be thinly coated with cream, so that the layers remain visible (naked look).
• 3
  Let the finished cake set in the refrigerator for at least 1 hour. Before serving, cut into 10 pieces. Garnish with fresh pineapple slices or lemon balm as desired.