Pineapple rum wreath with coconut flakes

Name: Pineapple rum wreath with coconut flakes
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 400 g soft butter or margarine; 350 g Sugar; 1 Bottle Rum Flavour; 1 pinch Salt; 6 Eggs (size M); 200 g Flour; 200 g Cornstarch; 1 TEASPOON Baking Powder; 1 can(s) (425 ml; 240 g by weight) Pineapple; 250 g Whipped cream; 500 g Mascarpone; 250 g Curd cheese 10 %; 100 g Coconut Chips; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

400 g soft butter or margarine
350 g Sugar
1 Bottle Rum Flavour
1 pinch Salt
6 Eggs (size M)
200 g Flour
200 g Cornstarch
1 TEASPOON Baking Powder
1 can(s) (425 ml; 240 g by weight) Pineapple
250 g Whipped cream
500 g Mascarpone
250 g Curd cheese 10 %
100 g Coconut Chips
7-10 Tbsp Fat and flour

Directions

1
Dice the fat and stir with 300 g sugar, rum flavouring and salt until creamy. Stir in eggs one after the other. Mix flour, starch and baking powder and stir in. Put them into a greased and floured ring cake tin (2 l capacity; 24 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Remove and let it cool down for about 15 minutes, turn it over and let it cool down completely on a cake rack for about 45 minutes. Cut the base 2 x horizontally.
2
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. Fold the pineapple pieces into about 1/3 of the mascarpone cream. Spread half of the cream on the bottom. Place the bottom cake layer on top. Spread the remaining chunky pineapple cream on top. Place the last cake base on top. Spread 3/4 of the remaining mascarpone cream on the top.
3
Spread half of the cream on the bottom. Place the bottom cake layer on top. Spread the remaining chunky pineapple cream on top. Place the last cake base on top. Spread 3/4 of the remaining mascarpone cream on the top. Fill the rest of the cream into a piping bag and spray about 16 tuffs onto the wreath. Chill the pineapple wreath for about 2 hours. Roast the coconut chips without fat, let them cool down. Cut remaining pineapple into approx. 16 pieces and place on the tuffs. Decorate the wreath with the coconut chips. Results in approx. 16 pieces
4
Fill the rest of the cream into a piping bag and spray about 16 tuffs onto the wreath. Chill the pineapple wreath for about 2 hours. Roast the coconut chips without fat, let them cool down. Cut remaining pineapple into approx. 16 pieces and place on the tuffs. Decorate the wreath with the coconut chips. Results in approx. 16 pieces
5
waiting time approx. 3 hours