Piña-colada-Angelcake with pineapple

Name: Piña-colada-Angelcake with pineapple
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 8 Protein (Gr. M); 225 g + 2 tablespoons + 100 g sugar; 1 package Vanilla sugar; 100 g Flour; 1 coated Tsp Baking Powder; 1 large baby pineapple (or 1/2 pineapple); 2 TABLESPOONS Rum; 5 sheets white gelatine; 500 g Mascarpone; 1 can(s) (400 ml) unsweetened; 7-10 Tbsp Coconut milk; 200 g Whipped cream; 150 g Coconut flake; 2 TABLESPOONS Coconut chips to decorate; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
8 Protein (Gr. M)
225 g + 2 tablespoons + 100 g sugar
1 package Vanilla sugar
100 g Flour
1 coated Tsp Baking Powder
1 large baby pineapple (or 1/2 pineapple)
2 TABLESPOONS Rum
5 sheets white gelatine
500 g Mascarpone
1 can(s) (400 ml) unsweetened
7-10 Tbsp Coconut milk
200 g Whipped cream
150 g Coconut flake
2 TABLESPOONS Coconut chips to decorate
7-10 Tbsp Aluminium foil

Directions

1
Preheat the Angelcake oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the springform pan with straight tube bottom insert (20 cm Ø, 9.5 cm high) only at the bottom. Beat the egg white in a large bowl (or in the food processor) until very stiff, gradually adding 225 g sugar and vanilla sugar.
2
Sift flour and baking powder over it and fold in carefully. Smooth the dough in the tin. Bake in a hot oven for about 45 minutes. Cover with foil after about 30 minutes. Take out the fishing cake and let it cool down in the tin.
3
For the filling, peel the pineapple, quarter it lengthwise and remove the stalk. Cut quarter crosswise into very thin slices. Boil up 2 tablespoons of sugar, rum and 4 tablespoons of water in a pot while stirring. Steam the pineapple until the sugar begins to caramelise.
4
Take out immediately and let it cool down.
5
Soak gelatine in cold water. Whip the mascarpone, 100 g sugar and coconut milk with the whisk of the mixer for approx. 3 minutes. Squeeze the gelatine well. Dissolve in a small pot at low heat while stirring.
6
First stir in 3 tablespoons of mascarpone cream, then stir the gelatine mixture into the rest of the cream. Whip cream until stiff and fold in. Chill the cream for about 15 minutes until it gels slightly.
7
Remove the cake from the pan and cut horizontally three times. Spread the bottom layer with approx. 1⁄5 cream and spread 1⁄3 pineapple on top. Spread 2 more cake layers like this. Place the top cake layer on top with the cut surface facing down and press down carefully.
8
Spread the rest of the cream all around the cake and sprinkle with coconut flakes. Keep cold until serving.
9
Decorate as you like with coconut chips and pineapple blossoms. Preheat the oven for this (electric cooker: 125 °C/circulating air and gas: not suitable). Coat the hollows of a muffin tray (12 hollows) with neutral oil.
10
Peel 1 large baby pineapple (or 1⁄2 pineapple) and cut into 12 slices of approx. 2 mm. Place in the muffin tray and press in lightly. Bake in a hot oven for approx. 1 1⁄2 hours.
11
Take out and turn down the oven (electric cooker: 50 °C). Lift the pineapple out of the troughs and place it on an oven rack. Continue baking for about 30 minutes. The flowers can be kept in tins for about 1 month.