Pineapple coconut cake

Name: Pineapple coconut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 3 sheets white gelatine; 1 can(s) (446 ml/ 280 g stripping) Pineapple Grater; 30 g Coconut chips; 1 untreated lemon; 400 g Low-fat curd; 150 g Milk Cocos Cream; 1 1/2 (each 200 g) Cup of whipped cream; 3-4 Tbsp Coconut liqueur; 1 big kiwi; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
3 sheets white gelatine
1 can(s) (446 ml/ 280 g stripping) Pineapple Grater
30 g Coconut chips
1 untreated lemon
400 g Low-fat curd
150 g Milk Cocos Cream
1 1/2 (each 200 g) Cup of whipped cream
3-4 Tbsp Coconut liqueur
1 big kiwi
baking paper

Directions

1
Separate eggs, beat egg whites and 1 tablespoon of cold water until stiff. Add sugar and vanillin sugar and let it trickle in at the end. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Let it cool down. Soak, squeeze and dissolve the gelatine. Stir under the grated pineapple and refrigerate. Roast the coconut chips in a pan without fat. Wash the lemon thoroughly, dab dry and grate the peel. Halve the lemon and squeeze it. Stir curd, coconut cream, lemon juice and zest until smooth. Whip cream until stiff and fold in. Cut the sponge cake once horizontally and sprinkle with coconut liqueur. Spread half of the quark mixture on the bottom cake layer and cover with the second layer. When the pineapple mixture begins to gel, spread on the second cake layer.
3
Stir curd, coconut cream, lemon juice and zest until smooth. Whip cream until stiff and fold in. Cut the sponge cake once horizontally and sprinkle with coconut liqueur. Spread half of the quark mixture on the bottom cake layer and cover with the second layer. When the pineapple mixture begins to gel, spread on the second cake layer. Spread the edge of the cake with some quark cream and press on the coconut chips. Put the cake in a cool place for 15-20 minutes. Peel, quarter and slice the kiwi. Put the rest of the quark cream in a piping bag with a perforated nozzle. Decorate cake with tuffs on the edge. Only put the kiwifruit between the tuffs just before serving. Makes about 12 pieces
4
Put the cake in a cool place for 15-20 minutes. Peel, quarter and slice the kiwi. Put the rest of the quark cream in a piping bag with a perforated nozzle. Decorate cake with tuffs on the edge. Only put the kiwifruit between the tuffs just before serving. Makes about 12 pieces
5
Waiting time approx. 5 hours