Pineapple and coconut cake

Name: Pineapple and coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 50 g Coconut flake; 150 ml Milk; 4 Eggs (size M); 150 g Sugar; 100 g Flour; 100 g Cornstarch; 2 TEASPOONS Baking Powder; 7-10 Tbsp grated rind of 1/2 untreated lemon; baking paper; 6 sheets white gelatine; 2 tin(s) (each 850 g) Pineapple in rings; 3 1/2 (200 g each) Cup of whipped cream; 1 package Vanillin sugar; 1 TABLESPOON Sugar; 30-40 g Hazelnut brittle

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

50 g Coconut flake
150 ml Milk
4 Eggs (size M)
150 g Sugar
100 g Flour
100 g Cornstarch
2 TEASPOONS Baking Powder
7-10 Tbsp grated rind of 1/2 untreated lemon
baking paper
6 sheets white gelatine
2 tin(s) (each 850 g) Pineapple in rings
3 1/2 (200 g each) Cup of whipped cream
1 package Vanillin sugar
1 TABLESPOON Sugar
30-40 g Hazelnut brittle

Directions

1
Soak the grated coconut in milk for 20-30 minutes. Then place on a sieve and drain. Separate the eggs. Beat the egg white and 4 tablespoons of water until stiff. Gradually add sugar.
2
Stir in the egg yolk. Mix flour, starch and baking powder and sieve onto the egg foam. Fold loosely into the dough. Finally fold in grated coconut and lemon peel. Put the sponge cake into a springform pan (26 cm Ø) lined with baking paper and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 25 minutes. Let the sponge cake rest in the mould for about 10 minutes. Remove from the edge of the springform pan and let it cool down completely on a cake rack.
4
Cut the biscuit twice. Soak gelatine in cold water. Drain pineapple well on a sieve. Collect the juice. Place a springform pan rim around the bottom of the sponge cake. Sprinkle the bottom with 3 tablespoons of pineapple juice and place 5 pineapple slices on top.
5
Cut 4 pineapple rings into small cubes. Squeeze out the gelatine, dissolve and mix with 1/4 litre of pineapple juice. Put in a cool place. Whip 2 cups of cream and vanillin sugar until stiff. When the pineapple juice starts to gel, stir in the cream and pineapple cubes.
6
Spread half of the pineapple cream on the lower base. Place the second base on top, also sprinkle with 3 tablespoons of pineapple juice. Place 5 pineapple rings on top. Spread the rest of the pineapple cream on top.
7
Cover with the last base and chill for at least two hours. Whip the remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread the cream all around. Cut the two remaining pineapple rings into pieces and spread them on the cake.
8
Then sprinkle the cake with brittle. Makes about 16 pieces.