Tropical Breeze Cake with Rye, Bananas, and Pineapple

This cake is a true feast of flavors and textures. The combination of rye and Ekosem white flour, stone-ground, creates dense and moist layers that perfectly complement the sweetness of bananas and the freshness of pineapple. The delicate cottage cheese cream and the hazelnut aroma of the syrup turn every slice into a tropical experience.

Ingredients:

For the cake layers:

• 200 grams Ekosem rye flour

• 200 grams Ekosem white flour

• 200 grams bananas (2 pieces)

• 240 grams canned pineapple (diced)

• 160 grams eggs (3 pieces)

• 150 grams brown sugar

• 100 grams fresh walnuts

• 100 grams butter

• 1 tsp Ceylon cinnamon

• 1 tsp baking soda

For the cream and syrup:

• 350 grams confectionery cottage cheese

• 350 grams yogurt (8% fat)

• 80 grams maple syrup

• 200 ml warm water + 2-3 drops hazelnut essence

Method of preparation:

1. Dry ingredients: Mix both types of flour with sugar, baking soda, and cinnamon. Add the finely chopped walnuts.

2. Wet ingredients: In a separate bowl, mash the bananas into a puree. Add the frothed eggs, pineapple cubes, and melted butter. Mix well.

3. Mixing and baking: Combine both mixtures until homogeneous. Divide the dough into four greased baking pans (20 cm diameter). Bake on the middle rack at 180°C with a fan for about 30–35 minutes. Let the layers cool on a wire rack.

4. Cream and syrup: For the cream, mix the cottage cheese, yogurt, and maple syrup until smooth. For the syrup, stir the water with the hazelnut essence.

5. Assembly: Drizzle the completely cooled cake layers with syrup and spread them with cream. Spread the cream generously on top and sides of the cake.

6. Finish: Leave the cake in the refrigerator for 12 hours to allow the flavors to meld and the cake to set well. Decorate with walnuts and fresh flowers as desired.

Enjoy your meal!