Bavarian Pineapple Upside-up Vanilla Cream

Bavarian vanilla cream:

2 egg yolks

50 grams sugar

250 cc milk

6 grams gelatin + 42 cc water

2/3 vanilla stick (or 2 – 2.5 tsp vanilla extract)

250 cc heavy cream

Pineapple vanilla cake:

3 eggs

A pinch of salt

60 grams sugar

1 tsp vanilla extract

45 grams flour

2.5 tbs small dices of pineapple

How to make the pineapple vanilla cake:

Preparation: Line a jelly roll pan with baking paper (I used 15" x 10" x 1" high jelly roll pan but it was too big so controlled the size of the cake by folding the baking paper in the middle of the pan to stop the batter where I wanted and placed something by the paper to support the cake.) You also need some molds like in the picture or removable bottom pans which you want to pour the Bavarian cream into. I guess 7" removable bottom cake pan or circle mold would be good if you want to put all in one. Mine was an 8 cm dome mold and two 5.5 cm x 3 cm high circle molds (right in the picture) and a 15 cm x 3cm high circle molds (left in the picture).

1. Sift flour in a bowl.
2. Separate egg yolk and white. 
3. Beat egg whites and make meringue while slowly adding sugar until it forms stiff peaks.
4. Add egg yolk one by one and vanilla extract.
5. Mix flour into the egg mixture by a spatula.
6. Add pineapples quickly.
7. Pour into the jelly roll pan (about a half inch high) or a removable-bottom cake pan and bake at 355 F for 8 - 10 minutes (if the batter is higher than a half inch, bake longer).
8. If you're using circle molds like in the picture, push the molds into the cake to make the bottom cake in the molds.

How to make the Bavarian vanilla cream:

1. Soak gelatin powder in the water in a small bowl.
2. Heat milk in a pot until it boils with vanilla seeds and stick in it.
3. Mix egg yolk and sugar in a bowl.
4. Pour the boiled milk Very slowly into the bowl of the egg mixture while whisking it quickly.
5. Put all the mixture back into the pot and simmer at a low heat until it thickens a little bit (don't heat it too much too long to avoid getting it lumpy.)
6. Remove from the heat, add the gelatin into the mixture and strain it into a bowl. Put aside and let it cool down (add vanilla extract, if you didn't use vanilla sticks) (mixture 1).
7. Whip heavy cream to soft peak in a separate bowl.
8. When the mixture 1 cools down (at the same temperature as the whipped cream), add the whipped cream into it.
9. Pour the cream into the molds with cake at the bottom and chill it in the fridge for about 1.5-3 hour(s) (depends on how deep the molds are).
10. Decorate the cake with thinly sliced pineapples and raspberry (fresh one not frozen) in the middle.