Piña-Colada wreath cake with cream

Name: Piña-Colada wreath cake with cream
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 175 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 1 package Dessert sauce "Vanilla flavor; 1/2 package Baking Powder; 4 TABLESPOONS brown rum; 1-2 TABLESPOONS Milk; 7 sheets Gelatine; 1 can(s) (425 ml) Pineapple in slices; 100 ml Coconut cream (sweetened); 500 ml Whole milk yoghurt; 1 glass (212 ml) Cocktail cherries; 3 TABLESPOONS Lime juice; 250 g Whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS Coconut chips; 7-10 Tbsp red sugar; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

175 g Butter or margarine
175 g Sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
50 g Cornstarch
1 package Dessert sauce "Vanilla flavor
1/2 package Baking Powder
4 TABLESPOONS brown rum
1-2 TABLESPOONS Milk
7 sheets Gelatine
1 can(s) (425 ml) Pineapple in slices
100 ml Coconut cream (sweetened)
500 ml Whole milk yoghurt
1 glass (212 ml) Cocktail cherries
3 TABLESPOONS Lime juice
250 g Whipped cream
1 package Vanillin sugar
2 TABLESPOONS Coconut chips
7-10 Tbsp red sugar
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar and salt for about 8 minutes. Stir in eggs one by one. Mix flour, starch, sauce powder and baking powder and stir into the egg mixture alternately with rum and milk. Grease a ring form (2 litres capacity) and sprinkle with flour. Pour in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out and let rest in the form for about 5 minutes.
2
Turn out onto a cake rack and let it cool down. After about 20 minutes, soak the gelatine in cold water. Drain the pineapple and cut the slices into small cubes. Stir coconut cream until smooth and mix with yoghurt and pineapple cubes. Drain the cherries, put some aside for decoration. Warm up the lime juice and remove from the heat. Squeeze the gelatine well and dissolve in it. Mix gelatine with 2-3 tablespoons of the cream. Add to the remaining cream and stir until smooth. Chill for about 20 minutes, stirring occasionally. In the meantime cut the cake in half horizontally and place the base on a cake plate. Cover with a cake ring. When the cream starts to gel, carefully spread half of it on the base. Place a chain of cherries and cover with the remaining cream.
3
Mix gelatine with 2-3 tablespoons of the cream. Add to the remaining cream and stir until smooth. Chill for about 20 minutes, stirring occasionally. In the meantime cut the cake in half horizontally and place the base on a cake plate. Cover with a cake ring. When the cream starts to gel, carefully spread half of it on the base. Place a chain of cherries and cover with the remaining cream. Chill for about 20 minutes, then place the lid on top. Chill for about 6 hours, preferably overnight. Whip the cream until stiff with the whisks of the hand mixer, letting vanilla sugar trickle in. Roast the coconut chips in a pan without fat until golden brown, remove. Spread the wreath with cream until cloudy. Decorate with cherries and roasted coconut chips. Possibly sprinkle with red sugar
4
Chill for about 20 minutes, then place the lid on top. Chill for about 6 hours, preferably overnight. Whip the cream until stiff with the whisks of the hand mixer, letting vanilla sugar trickle in. Roast the coconut chips in a pan without fat until golden brown, remove. Spread the wreath with cream until cloudy. Decorate with cherries and roasted coconut chips. Possibly sprinkle with red sugar
5
waiting time approx. 7 hours