Coconut-Pineapple Slices

Name: Coconut-Pineapple Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 27
Ingredients: 1 can(s) (850 ml) Pineapple rings; 5 Eggs (size M); 160 g Sugar; 1 pinch Salt; 170 g Flour; 50 g Cornstarch; 2 coated Tsp Baking Powder; 7 sheets white gelatine; 400 g Whipped cream; 100 g Icing sugar; 1 kg Low-fat curd; 3-4 Tbsp Coconut liqueur; 40 g Coconut flake; 80 g Grated chocolate (dark chocolate); 7-10 Tbsp Mint leaves; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 27

1 can(s) (850 ml) Pineapple rings
5 Eggs (size M)
160 g Sugar
1 pinch Salt
170 g Flour
50 g Cornstarch
2 coated Tsp Baking Powder
7 sheets white gelatine
400 g Whipped cream
100 g Icing sugar
1 kg Low-fat curd
3-4 Tbsp Coconut liqueur
40 g Coconut flake
80 g Grated chocolate (dark chocolate)
7-10 Tbsp Mint leaves
7-10 Tbsp Fat and flour

Directions

1
Drain the pineapple rings and dab dry with kitchen paper. Cut 4 rings all around in a jagged shape, then cut in half horizontally. Cut the remaining rings into very small cubes. Add the cut pieces. Beat eggs, 1 tablespoon of hot water, sugar and salt until creamy white. Mix flour, starch and baking powder and sieve into 2 portions onto the egg cream and fold in.
2
Fold in the pineapple pieces. Spread a baking tray (32 x 39 cm) with fat and dust with flour. Spread the dough on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas oven: level 3) for 8-12 minutes. Let cool on a cake rack. Cut off the edges of the cake just around the edges. For the topping, soak gelatine in cold water. Pass the icing sugar through a sieve. Whip the cream until stiff and allow the icing sugar to trickle in. Squeeze the gelatine lightly, place in a small pot and melt at low heat. Stir 1/3 of the quark into the gelatine, then stir the gelatine mixture into the remaining quark.
3
For the topping, soak gelatine in cold water. Pass the icing sugar through a sieve. Whip the cream until stiff and allow the icing sugar to trickle in. Squeeze the gelatine lightly, place in a small pot and melt at low heat. Stir 1/3 of the quark into the gelatine, then stir the gelatine mixture into the remaining quark. Successively fold in coconut liqueur, 30 g grated coconut, cream and 70 g grated chocolate. Place a baking frame around the cake, pour in the cream and spread in waves. Put in a cool place for at least 2 hours. Cut the cake into pieces (approx. 4 x 10 cm). Put 2 pineapple pieces in each piece. Sprinkle 10 g grated coconut and 10 g grated chocolate on the cream, decorate with mint leaves
4
Successively fold in coconut liqueur, 30 g grated coconut, cream and 70 g grated chocolate. Place a baking frame around the cake, pour in the cream and spread in waves. Put in a cool place for at least 2 hours. Cut the cake into pieces (approx. 4 x 10 cm). Put 2 pineapple pieces in each piece. Sprinkle 10 g grated coconut and 10 g grated chocolate on the cream, decorate with mint leaves
5
Waiting time approx. 2 1/2 hours. Per cut approx. 710 kJ/170 kcal. E 3 g/F 8 g/KH 22 g