Exotic custard pie

Name: Exotic custard pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g soft butter or margarine; 125 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 2 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 2-3 TABLESPOONS Whipped cream; 80 g Coconut flake; 600 g Whole milk yoghurt; 1 package Lemon Flavoured Cream Powder +; 7-10 Tbsp Apricot-passion fruit taste; 1 can(s) (850 ml) Fruit Cocktail; 1 package glaze; 2 TABLESPOONS Sugar syrup; 5-6 Cocktail cherries to decorate; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g soft butter or margarine
125 g + 1 tablespoon of sugar
1 package Vanillin sugar
2 Eggs (size M)
250 g Flour
1/2 package Baking Powder
2-3 TABLESPOONS Whipped cream
80 g Coconut flake
600 g Whole milk yoghurt
1 package Lemon Flavoured Cream Powder +
7-10 Tbsp Apricot-passion fruit taste
1 can(s) (850 ml) Fruit Cocktail
1 package glaze
2 TABLESPOONS Sugar syrup
5-6 Cocktail cherries to decorate
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the fat, 125 g sugar and vanillin sugar until creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly with cream. Quickly fold in 50 g grated coconut. Spread the dough into a greased fruit cake tin (approx. 27 cm Ø) sprinkled with breadcrumbs.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes. Let the base rest in the pan for approx. 10 minutes, then turn out onto a cake rack and let it cool down. First briefly mix the yoghurt and cream powder with the whisk of the hand mixer at the lowest setting. Then beat at highest speed for 3 minutes until frothy. Spread the cream cloudy on the cake. Drain the fruit cocktail and collect the juice. Spread the fruits on the cream. Mix the cake glaze and 1 tablespoon of sugar. Mix 125 ml fruit juice and 125 ml water. Gradually stir into the cake glaze.
3
Drain the fruit cocktail and collect the juice. Spread the fruits on the cream. Mix the cake glaze and 1 tablespoon of sugar. Mix 125 ml fruit juice and 125 ml water. Gradually stir into the cake glaze. Bring to the boil while stirring and spread over the fruits from the middle. Roll the cocktail cherries in 30 g grated coconut
4
Spread the edge of the cake with sugar syrup and sprinkle with the remaining grated coconut. Decorate cake with cocktail cherries