Lambada cake

Name: Lambada cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 17
Ingredients: 7-10 Tbsp Beaker = 250 ml; 4 discs Pineapple (canned; approx. 234 g); 3/4 (approx. 150 g) Cup of sugar; 40 g crushed almonds; 2 (approx. 300 g) beaker flour; 1/2 (approx. 50 g) Cup of cornstarch; 1/2 package Baking Powder; 1 package Vanillin sugar; 6 Eggs (size M); 200 g melted, cooled butter; 1/2 Cup of coconut milk (from a can; approx. 125 ml); 4 TABLESPOONS Coconut liqueur; 3 TABLESPOONS Raspberry Jam; 125 g Icing sugar; 2 TABLESPOONS Rum; 1 TABLESPOON Lemon juice; 7-10 Tbsp Coconut chips and candied pineapple; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 17

7-10 Tbsp Beaker = 250 ml
4 discs Pineapple (canned; approx. 234 g)
3/4 (approx. 150 g) Cup of sugar
40 g crushed almonds
2 (approx. 300 g) beaker flour
1/2 (approx. 50 g) Cup of cornstarch
1/2 package Baking Powder
1 package Vanillin sugar
6 Eggs (size M)
200 g melted, cooled butter
1/2 Cup of coconut milk (from a can; approx. 125 ml)
4 TABLESPOONS Coconut liqueur
3 TABLESPOONS Raspberry Jam
125 g Icing sugar
2 TABLESPOONS Rum
1 TABLESPOON Lemon juice
7-10 Tbsp Coconut chips and candied pineapple
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the pineapple and cut into fine pieces. Pour sugar into the cup. Fill to the brim with ground almonds. Put into a bowl. Mix flour, starch, baking powder and vanillin sugar in it.
2
Stir in eggs, butter and coconut milk with the whisk of the hand mixer. Fold in pineapple. Pour the dough into a greased box form (2 litres capacity; 30 cm length) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Then let it rest in the form for 10 minutes, turn out of the form and let it cool down completely. Cut through 2 x horizontally and sprinkle with coconut liqueur. Spread the lower and middle base with jam and put back together again. Stir icing sugar, rum and lemon juice until smooth. Cover the cake with it.
3
Cut through 2 x horizontally and sprinkle with coconut liqueur. Spread the lower and middle base with jam and put back together again. Stir icing sugar, rum and lemon juice until smooth. Cover the cake with it. Immediately sprinkle all around with coconut chips. Decorate with candied pineapple pieces