Coconut and pineapple ice cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 1 packet of vanillin sugar and 50 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch and flour. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 14 minutes. Take out, turn onto a cake rack, remove baking paper. Let the base cool down

2. 2

   Peel and quarter the pineapple and remove the stalk. Cut off a few slices for decoration and chill. Cut the rest into large pieces. Boil 150 ml water and 175 g sugar in a pot. Finely purée the sugar water and pineapple, pour into a flat bowl with a lid and freeze for about 1 hour. Take them out, stir with a whisk, freeze again for 3-4 hours, but stir with a whisk every 20-30 minutes until you have a creamy sorbet

3. 3

   Place the sponge cake on a plate and enclose it with a cake ring. Roast the grated coconut in a pan until golden brown, take it out and let it cool down. Mix coconut cream, 100 g sugar and grated coconut, up to 1 tablespoon for decoration. Whip the cream with the whisks of the hand mixer until stiff and gradually fold in. Pour the coconut cream onto the sponge cake, smooth it down and freeze it for about 2 hours.

4. 4

   Stir the pineapple sorbet again, fill in, smooth down and freeze for at least 4 hours

5. 5

   Roast the coconut chips in a pan without fat until golden brown. Cut pineapple slices into pieces. Remove the ice cream cake from the cake ring, decorate with pineapple pieces, coconut chips and coconut flakes and serve immediately

Nutrition Facts

KCAL
260 kcal

CARBS
30 g

FATS
14 g

PROTEINS
2 g