Frankfurt wreath of pineapple batter
easy
105 mins
105 mins
Ingredients
- 1 can(s) Pineapple rings (446 ml, 260 g drained weight)
- 300 g soft butter or margarine
- 100 g Cornstarch
- 250 g Sugar
- 75 ml Coconut liqueur
- 5 Eggs (size M)
- 220 g Flour
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp Grease
- 200 g soft butter
- 1-2 TABLESPOONS Sugar
- 2 (200 g each) Cup of vanilla-flavoured cream pudding
- 25 g ground pistachio kernels
- 5 red cherries
Directions
- 1
Drain the pineapple and cut into small pieces. Cream fat and starch. Stir in sugar and liqueur bit by bit. Stir the eggs one after the other into the fat cream. Mix 200 g flour and baking powder and fold in.
- 2
Turn pineapple pieces in the remaining flour and fold into the dough. Fill the dough into a greased springform pan with a tube bottom (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 75 minutes. If necessary, cover with aluminium foil after 40 minutes baking time. Let it cool down. For the cream, beat butter and sugar until fluffy. Stir in the pudding by the spoonful. Coat the wreath with half of the cream. Pour the rest of the cream into a piping bag with a smooth spout. Spray about 18 oval rings and dots on the cake.
- 3
For the cream, beat butter and sugar until fluffy. Stir in the pudding by the spoonful. Coat the wreath with half of the cream. Pour the rest of the cream into a piping bag with a smooth spout. Spray about 18 oval rings and dots on the cake. Fill the rings with pistachios. Press 1/4 cherry onto each of the spots
Nutrition Facts
380 kcal
33 g
25 g
4 g
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