Exotic Danube Wave

Name: Exotic Danube Wave
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 can(s) (850 ml) Pineapple rings; 300 g Butter; 1 package Vanillin sugar; 300 g + 2 tablespoons sugar; 5 Eggs (size M); 375 g Flour; 25 g Cocoa powder; 1 package Baking Powder; 75 g Coconut flake; 400 g Whipped cream; 400 g Schmand; 4 Kiwis (approx. 125 g each); 300 g Pineapple Jam; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 can(s) (850 ml) Pineapple rings
300 g Butter
1 package Vanillin sugar
300 g + 2 tablespoons sugar
5 Eggs (size M)
375 g Flour
25 g Cocoa powder
1 package Baking Powder
75 g Coconut flake
400 g Whipped cream
400 g Schmand
4 Kiwis (approx. 125 g each)
300 g Pineapple Jam
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Drain the pineapple and cut into pieces. Cream butter, vanilla sugar and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, cocoa and baking powder and stir into the dough alternately with the milk. Spread the dough on the greased fat pan of the oven (32 x 39 cm). Spread half the pineapple pieces on the cake and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take the cake out of the oven and let it cool down
2
Roast coconut in a pan without fat while turning. Whip the cream with the whisks of the hand mixer until stiff. Mix sour cream, coconut, except for 2 tbsp. for sprinkling, and 50 g sugar. Fold in cream. Spread the cream on the cooled down cake and spread. Chill the cake for at least 2 hours
3
Peel kiwis, cut into slices and blanch in boiling water sweetened with 2 tablespoons of sugar for about 1/2 minute. Remove the kiwi slices and let them drip off on kitchen paper. Cover cake with pineapple and kiwi slices. Heat jam, pass through a sieve and spread a thin layer of fruit. Sprinkle with coconut flakes
4
waiting time approx. 3 hours