Pineapple Coconut Quarter Cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 tbsp. cold water until stiff, adding sugar and vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into it, fold in

2. 2

   Paint into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Cool down. Roast coconut chips without fat

3. 3

   Soak 3 sheets of gelatine separately in cold water. Drain the pineapple and collect the juice. Finely chop the pineapple slices. Squeeze 3 sheets of gelatine and dissolve over a mild heat. Stir in 3 tbsp. pineapple juice, then stir into the remaining pineapple juice. Stir in the chopped pineapple. Chill for approx. 30 minutes until it starts to gel

4. 4

   In the meantime, mix quark, coconut cream, lemon peel and lemon juice. Squeeze out 3 sheets of gelatine and dissolve over a mild heat. Stir in 2 tbsp. quark mixture, then stir into the rest of the mixture. Chill until it begins to gel. Beat 200 g cream until stiff and fold into the quark mixture

5. 5

   Cut the sponge 1 x horizontally and sprinkle with liqueur. Close the edge of the mould around the lower base. First

6. 6

   1/3 pineapple mixture, then spread the quark cream on top

7. 7

   Place the base on top and spread the rest of the pineapple mixture on top. Chill for at least 4 hours.

8. 8

   Whip 300 g cream until stiff. Remove the rim of the mould. Spread half the cream on the cake rim. Spray the remaining cream as tuffs onto the cake. Press the coconut chips onto the edge of the cake. Peel the kiwi and cut into pieces. Decorate the cake just before serving

Nutrition Facts

KCAL
250 kcal

CARBS
22 g

FATS
14 g

PROTEINS
7 g