Coconut crumble cake with pineapple

Ingredients

Directions

1. 1

   Warm the milk lukewarm and dissolve the yeast in it while stirring. Put 250 g flour, 25 g softened butter, 30 g sugar, 1 packet vanilla sugar, 1 pinch of salt and egg in a bowl. Add the yeast milk and knead with the dough hooks of the hand mixer for 2-3 minutes. Then form a ball with floured hands, put it back into the bowl, cover and let it rest for about 30 minutes.

2. 2

   Melt 175 g butter in a saucepan. Mix 200 g flour, grated coconut, 125 g sugar and 1 pinch of salt in a bowl. Add liquid butter and knead into crumbles using the dough hooks of the hand mixer. Let it cool down

3. 3

   Grease a rectangular springform pan (24 x 35 cm) and dust with flour. Briefly knead the yeast dough and roll out into a 24 x 35 cm rectangle on a floured work surface. Put it into the form and let it rise for another 25-30 minutes. Spread the crumbles on the dough and press down lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Let the crumble cake cool down in the tin for about 2 hours

4. 4

   Soak gelatine in cold water. Drain the pineapple well on a sieve, collect the juice. Cut the pineapple into small pieces. Wash the lime, dab dry and finely grate the peel. Halve the lime, squeeze the juice. Whip cream until stiff and chill. Cream cheese, yoghurt, 100 g sugar, 1 sachet vanilla sugar, 4 tbsp lime juice and lime zest until creamy. Squeeze the gelatine, dissolve and mix with 3 tbsp. pineapple juice and approx. 2 tbsp. cream. Stir the gelatine mixture into the remaining cream and refrigerate for 10-15 minutes

5. 5

   Remove the crumble cake from the mould. Cut the cake in half lengthwise and cut both halves horizontally. Place the two lower halves back on the bottom of the mould, close the edge of the springform pan around the bottom again. When the cream starts to gel, fold in cream and pineapple. Spread the cream on the bases in the mould

6. 6

   Now cut the upper two bottoms again lengthwise in half and cut these 4 strips into about 6 pieces each. Place the crumble cake pieces evenly on the cream. Chill the cake for about 4 hours

7. 7

   Use a knife to remove the cake from the edge of the mould and cut it into the specified pieces. Arrange on a large plate

8. 8

   waiting time approx. 6 3/4 hours