Piña Colada cake

Name: Piña Colada cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 1 pinch Salt; 75 g Sugar; 1 package Vanillin sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 100 g white chocolate; 1 jar(s) (850 ml; separation weight 490 g) Pineapple Rings; 250 g Whipped cream; 200 g Coconut flake; 2 TABLESPOONS Coconut liqueur; 5 TABLESPOONS white rum; 250 g Low-fat curd; 250 g Mascarpone (Italian double cream cheese); 1 package Vanillin sugar; 75 g Sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 25 g Coconut chips; 7-10 Tbsp 12 "Raffaello" balls (coconut-almond confectionery); 7-10 Tbsp Lemon balm

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
1 pinch Salt
75 g Sugar
1 package Vanillin sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
baking paper
100 g white chocolate
1 jar(s) (850 ml; separation weight 490 g) Pineapple Rings
250 g Whipped cream
200 g Coconut flake
2 TABLESPOONS Coconut liqueur
5 TABLESPOONS white rum
250 g Low-fat curd
250 g Mascarpone (Italian double cream cheese)
1 package Vanillin sugar
75 g Sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
25 g Coconut chips
7-10 Tbsp 12 "Raffaello" balls (coconut-almond confectionery)
7-10 Tbsp Lemon balm

Directions

1
Separate eggs. Beat egg whites and 3 tablespoons of cold water until stiff. Add salt, sugar and vanillin sugar. Add egg yolks one after the other and stir in. Mix flour, starch and baking powder. Sift over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove the sponge cake from the edge of the springform pan with a knife and let it cool down on a cake rack. Cut the sponge cake base in half horizontally. Cut chocolate into small pieces. Drain the pineapple rings and collect the juice. Boil up 100 g cream, stir in chocolate and melt. Add grated coconut and liqueur, let it cool down. Whip the rest of the cream until stiff and fold in portions. Cut half of the pineapple rings into small pieces and fold into the chocolate mixture. Spread evenly on the lower sponge cake base. Place the second sponge cake base on top and press down gently. Sprinkle with rum. Cream quark, mascarpone, vanilla sugar, sugar and 3 tbsp. pineapple juice. Season to taste with lemon juice and zest.
3
Cut half of the pineapple rings into small pieces and fold into the chocolate mixture. Spread evenly on the lower sponge cake base. Place the second sponge cake base on top and press down gently. Sprinkle with rum. Cream quark, mascarpone, vanilla sugar, sugar and 3 tbsp. pineapple juice. Season to taste with lemon juice and zest. Chop 2 pineapple slices. Fold in pineapple pieces. Spread the cream on the cake. Roast the coconut chips in a pan without fat. Take out and let it cool down. Decorate the cake with Raffaello, coconut chips, remaining pineapple rings and, if desired, with lemon balm. Put in a cool place for about 2 hours. Makes about 12 pieces
4
Chop 2 pineapple slices. Fold in pineapple pieces. Spread the cream on the cake. Roast the coconut chips in a pan without fat. Take out and let it cool down. Decorate the cake with Raffaello, coconut chips, remaining pineapple rings and, if desired, with lemon balm. Put in a cool place for about 2 hours. Makes about 12 pieces