Piña Colada cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 115 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 1 sachet (7.5 ml) Natural Jamaica rum flavour
  • 75 g Flour
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 6 sheets Gelatine
  • 1 can(s) (425 ml/ 235 g stripping) Baby pineapple in slices
  • 200 ml Batida de Coco (coconut liqueur)
  • 500 g Whipped cream
  • 1 piece(s) (approx. 125 g net) cocco fresco
  • 7-10 Tbsp Cocktail cherries and fresh baby pineapple
  • baking paper
  • 1 Wooden shish kebab skewer

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff and finally add 100 sugar, vanillin sugar and salt. Beat the egg yolks one after the other. Add rum flavour. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for about 20 minutes. Let cool down on a cake rack. Cut the sponge cake once so that the top layer is thinner than the bottom layer. Soak gelatine in cold water. Drain the pineapple on a sieve and collect the juice. Squeeze the gelatine, dissolve it and add the pineapple juice (200 ml). Stir in 150 ml Batida de Coco and chill until the mixture begins to gel. In the meantime, sprinkle the top sponge cake base with the remaining liqueur. Whip 250 g cream until stiff. When the juice starts to gel, fold in the cream and refrigerate again for about 10 minutes. Spread half of the cream dome-shaped on the lower cake base and cover with pineapple slices. Spread the rest of the cream dome-shaped on top and cover with the thinner base. Press the cake base down well, especially all around the edges, and put the cake in a cool place for about 4 hours. Chop the coconut into thin strips. Whip the rest of the cream and sugar until stiff and spread the cake loosely all around. Sprinkle with coconut slices and put in a cool place until serving. Put cocktail cherries and fresh baby pineapple on a skewer and decorate the cake with them. Makes 12-16 pieces

  2. 2

    On 16 pieces:

  3. 3

    waiting time approx. 6 1/2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
23 g
FATS
15 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesexoticCakeCake