Piña Colada wreath cake with sugar icing

Name: Piña Colada wreath cake with sugar icing
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; 125 g Icing sugar; 2 TABLESPOONS Coconut chips; 7-10 Tbsp Fat and flour; 1 Freezer bag

AUTHOR
Melissa Olsen

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
125 g Icing sugar
2 TABLESPOONS Coconut chips
7-10 Tbsp Fat and flour
1 Freezer bag

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 the 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. Turn out onto a cake rack and let it cool down.
2
After about 20 minutes, soak the gelatine in cold water. Drain the pineapple, collect the juice 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 horizontally twice and place the bottom layer on a cake plate. Cover with a cake ring. When the cream starts to gel, spread 2/3 carefully on the lower cake base. Place the middle cake layer on top and spread the rest of the cream on top. Cover evenly with cherries. Finish with the last cake base.
3
Add to the remaining cream and stir until smooth. Chill for about 20 minutes, stirring occasionally. In the meantime, cut the cake horizontally twice and place the bottom layer on a cake plate. Cover with a cake ring. When the cream starts to gel, spread 2/3 carefully on the lower cake base. Place the middle cake layer on top and spread the rest of the cream on top. Cover evenly with cherries. Finish with the last cake base. Chill for about 6 hours, preferably overnight. Stir 2 tablespoons pineapple juice and icing sugar until smooth. Fill into a freezer bag and cut off a corner. Decorate the wreath with icing strips. Chop half of the remaining cherries. Roast the coconut chips in a pan without fat until golden brown. Decorate the wreath with chopped cherries, coconut chips and whole cherries
4
Chill for about 6 hours, preferably overnight. Stir 2 tablespoons pineapple juice and icing sugar until smooth. Fill into a freezer bag and cut off a corner. Decorate the wreath with icing strips. Chop half of the remaining cherries. Roast the coconut chips in a pan without fat until golden brown. Decorate the wreath with chopped cherries, coconut chips and whole cherries
5
waiting time approx. 6 3/4 hours