Drain the pineapple and dice finely. Stir eggs, 1 tablespoon of hot water, diabetic sweetener and salt until creamy white. Mix 180 g flour, starch and baking powder, sieve into 2 portions on the egg mass and fold in. Fold in pineapple cubes. Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-12 minutes. Turn over onto a damp cloth, remove paper. Let it cool down. Cut the base in half crosswise. Place on two trays, close one edge of aluminium foil folded several times around each tray. Soak the gelatine. Peel the chocolate with a peeler to grate it. Stir curd and sweetener until smooth. Whip cream until stiff. Squeeze the gelatine, dissolve. Mix 2 tablespoons of quark and gelatine, stir into the remaining quark. Successively fold in 30 g coconut flakes, cream and 70 g chocolate flakes. Spread the cream on the cake bases. Chill for about 2 hours. Quarter baby pineapple, remove stalk. Cut pineapple into 40 slices. Cut the cake into pieces. Put 2 pineapple slices in each slice before serving. Sprinkle with the rest of the coconut and chocolate shavings, decorate with mint if desired
2 1/2 hours waiting time / 1 1/2 BE
Not diabetic? Use 1 can of "normal" pineapple (446 ml). Prepare sponge cake with 150 g sugar. Mix quark with 100 g icing sugar. Use "normal" dark chocolate
Freeze? Soil can be frozen without cream