Pineapple rum wreath with coconut chips

Ingredients

Directions

1. 1

   Grease a ring cake mould (approx. 2 l capacity; 24 cm Ø) or a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Cream fat, 300 g sugar and salt. Stir in eggs one after the other. Mix flour, starch and baking powder. Alternate with the rum and stir in briefly. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/ gas: level 2) on the 2nd rack from below for about 1 hour. Allow to cool slightly, turn out and let cool down

2. 2

   Cut through the bottom twice horizontally. Drain the pineapple and collect the juice. Cut the pineapple into 2 slices. Whip cream until stiff. Mix mascarpone, quark, approx. 2 tablespoons pineapple juice and 50 g sugar. Fold in cream

3. 3

   Fold the pineapple pieces under about 1/3 of the mascarpone cream. Spread half of it on the lower base. Place the middle base on top. Spread the remaining chunky pineapple cream on top. Place the last cake layer on top

4. 4

   Coat the wreath with 3/4 of the remaining mascarpone cream. Pour the rest of the cream into a piping bag and spray approx. 24 tuffs onto the wreath. Chill the pineapple wreath for about 2 hours

5. 5

   Roast the coconut chips without fat, let them cool down. Cut the remaining pineapple into approx. 24 pieces and place on the tuffs. Decorate the wreath with the coconut chips