Pineapple Manwich Cake

Ingredients

Directions

1. 1

   Mix flour, fat, 100 g sugar, salt, vanillin sugar and 2 eggs to a smooth dough. Chill for about 30 minutes. In the meantime, stir 10 tablespoons of milk with the pudding powder until smooth.

2. 2

   Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Put the pudding in a large bowl and stir the sour cream into the pudding. Stir 150 g sugar into the sour cream pudding mixture.

3. 3

   Pour the pineapple rings onto a sieve and drain. Line a baking tray with baking paper and place the shortcrust pastry on the baking tray and roll out. Pour the custard mixture onto the shortcrust pastry and spread it evenly.

4. 4

   Spread the pineapple rings evenly on top. Bake the cake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Separate remaining eggs, beat egg white with 1 teaspoon lemon juice until stiff.

5. 5

   Allow the remaining sugar to trickle in little by little. Fold in the grated coconut. Take the cake out of the oven, brush the pineapple rings with apricot jam. Fill the egg whites into a piping bag with star-shaped spout and spray a grid diagonally onto the cake.

6. 6

   Bake again for about 10 minutes. Take the cake out of the oven, let it cool down and cut it into pieces. Results in approx. 25