Pineapple and coconut cake

Name: Pineapple and coconut cake
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 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) (446 ml) Pineapple in slices; 50 ml Batida de Coco (coconut liqueur); 500 g Soured milk; 250 g Whipped cream; 1 piece(s) (approx. 125 g net) fresh coconut or 125 g coconut chips; 7-10 Tbsp Cocktail cherries and fresh baby pineapple; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

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) (446 ml) Pineapple in slices
50 ml Batida de Coco (coconut liqueur)
500 g Soured milk
250 g Whipped cream
1 piece(s) (approx. 125 g net) fresh coconut or 125 g coconut chips
7-10 Tbsp Cocktail cherries and fresh baby pineapple
baking paper

Directions

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 into the soured milk and chill until it begins to gel. In the meantime, sprinkle the top sponge cake base with liqueur. Spread half of the cream on the bottom sponge cake base in a dome-shaped pattern 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 edge, and refrigerate the cake for about 4 hours. Slice fresh coconut into thin strips. Whip the cream and 1 tablespoon of sugar until stiff and spread the cake loosely all around. Sprinkle with coconut chips and put in a cool place until serving. Put the cocktail cherries and fresh baby pineapple on a skewer and decorate the cake with them
2
On 16 pieces:
3
waiting time approx. 6 1/2 hours