Caribbean Cuts

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites with the whisks of the hand mixer until stiff, adding 1 packet of vanilla sugar and 100 g of sugar. Add the egg yolks and stir in. Mix flour, starch and baking powder and sieve portions onto the egg mixture and fold in. Pour the dough onto a baking tray (32x39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. In the meantime, roast the grated coconut in a pan without fat while turning, remove from the pan and let it cool down. Drain the pineapple well in a sieve.

2. 2

   Collect the juice. Measure 250 ml pineapple juice. Drain cherries and mango separately. Remove the base from the oven and immediately place it on a work surface. Carefully peel off the baking paper. Cut the base in half with a knife to make 2 rectangles (approx. 19x16 cm). Let them cool down. Place one rectangle on a board. Whip the cream in two portions with the whisks of the hand mixer until stiff, adding 1 packet each of vanilla sugar and cream firming agent. Spread 2/3 of the cream on the rectangle. Place the second base on top and spread about 1/3 of the remaining cream on the base. Cut half of the mango into slices. Place pineapple rings, mango slices and some cherries on the cake. (Use the rest of the fruit for other purposes). Mix the cake glaze powder and the rest sugar in a small pot. Gradually stir in the measured pineapple juice (with a stirring spoon).

3. 3

   Whip the cream in two portions with the whisks of the hand mixer until stiff, adding 1 packet each of vanilla sugar and cream firming agent. Spread 2/3 of the cream on the rectangle. Place the second base on top and spread about 1/3 of the remaining cream on the base. Cut half of the mango into slices. Place pineapple rings, mango slices and some cherries on the cake. (Use the rest of the fruit for other purposes). Mix the cake glaze powder and the rest sugar in a small pot. Gradually stir in the measured pineapple juice (with a stirring spoon). Bring to the boil while stirring constantly. Remove from the stove and let it cool down briefly (1-2 minutes, must still be easy to spread) while stirring several times. Distribute evenly over the fruit from the centre. Keep cool for about 30 minutes. Cut the rectangle into 12 slices. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate each slice with a tuff. Sprinkle with grated coconut and decorate as you like with cherries, halved lime slices and lemon balm. Results in about 12 pieces

4. 4

   Bring to the boil while stirring constantly. Remove from the stove and let it cool down briefly (1-2 minutes, must still be easy to spread) while stirring several times. Distribute evenly over the fruit from the centre. Keep cool for about 30 minutes. Cut the rectangle into 12 slices. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate each slice with a tuff. Sprinkle with grated coconut and decorate as you like with cherries, halved lime slices and lemon balm. Results in about 12 pieces

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
400 kcal

CARBS
38 g

FATS
24 g

PROTEINS
5 g