“Naked” Cake with Vanilla Cream

INSTRUCTIONS

• 1
  First, preheat the oven to 180–185 °C and prepare a round cake tin with a diameter of 25 cm, lining it with baking paper.
• 2
  Next, prepare the batter for the cake base. Cut the pineapple into larger cubes (2 cm × 2 cm) and place it in a large bowl. Peel the bananas, add them to the bowl with the pineapple, and blend the entire contents of the bowl with a hand blender into a smooth purée. Add the eggs, spelt flour, cinnamon, ground almonds, baking powder, milk, sunflower oil, and 70 g of honey to the blended mixture and work into a thinner batter.
• 3
  Pour the resulting batter into the lined cake tin, transfer it to the oven, and bake for 40–45 minutes at 180–185 °C.
• 4
  Remove the baked cake base from the oven and let it cool for at least 1 hour at room temperature. Then cut it lengthwise into two halves and place it in the refrigerator for 30 minutes.
• 5
  After the specified time, remove the cake base from the refrigerator and prepare the cream: Place the cream cheese, softened butter, honey, and vanilla extract in a large bowl and beat for 2–3 minutes until smooth. Spread half of the whipped cream on top of the bottom half of the cake base, smooth it out, and cover with the top half of the cake base. Then spread the remaining cream on top and smooth it out again. You can also spread a thin layer of cream around the sides of the cake. Then smooth it well with a spatula or a pastry spatula so that the cake still has distinct layers from the outside.
• 6
  Place the finished cake in the refrigerator to chill for at least 1 hour. Then cut it into 10 servings and serve.