Piña Colada slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding 150 g sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold in. Spread the sponge mixture evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-15 minutes. Soak gelatine in cold water.

2. 2

   Cut pineapple slices into small pieces. Coarsely chop 70 g cocktail cherries. Remove the base from the oven and let it cool down. Put coconut chips on a baking tray and roast in the oven at the same temperature for about 5 minutes until golden brown. Mix the sour cream and 80 g sugar with the whisk of the hand mixer for 3-5 minutes until creamy. Stir coconut milk, pineapple juice and Batida de Coco into the sour cream. Whip the cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tablespoons of cream, then stir back into the cream. Fold in cherries and pineapple. Halve the sponge cake base from the long side and place a cake frame around one half. When the cream begins to gel, fold in the cream. Spread half of the cream on the cake base and chill. After about 10 minutes, place the other half of the cake base on the cream and carefully spread the remaining cream on top.

3. 3

   Whip the cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tablespoons of cream, then stir back into the cream. Fold in cherries and pineapple. Halve the sponge cake base from the long side and place a cake frame around one half. When the cream begins to gel, fold in the cream. Spread half of the cream on the cake base and chill. After about 10 minutes, place the other half of the cake base on the cream and carefully spread the remaining cream on top. Chill for at least 2 hours. For the skewers, cut off the ends of the pineapple. Cut the pineapple into six pieces, cut the flesh from the skin and cut in half again. Put 2 pieces of pineapple, 2 pineapple leaves and 2 cocktail cherries on each skewer. Remove the cake from the frame and cut into 9 pieces. Decorate each piece with a fruit skewer and coconut chips

4. 4

   Chill for at least 2 hours. For the skewers, cut off the ends of the pineapple. Cut the pineapple into six pieces, cut the flesh from the skin and cut in half again. Put 2 pieces of pineapple, 2 pineapple leaves and 2 cocktail cherries on each skewer. Remove the cake from the frame and cut into 9 pieces. Decorate each piece with a fruit skewer and coconut chips

Nutrition Facts

KCAL
510 kcal

CARBS
55 g

FATS
28 g

PROTEINS
8 g