Pineapple soured milk tart with coconut

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites until stiff, adding salt, sugar and vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Let them cool down

2. 2

   Soak gelatine in cold water. Drain the pineapple and collect the juice. Cut the pineapple a little smaller if necessary. Fill up pineapple juice to 200 ml with water if necessary. Heat the juice (do not boil!). Squeeze out the gelatine, dissolve in it and let it cool down lukewarm. Stir into the soured milk and chill until it begins to gel (approx. 15 minutes)

3. 3

   Cut through the cake base 1x horizontally, so that the upper base is slightly thinner. Spread half of the soured milk on the lower cake base in a dome-shaped pattern. Spread the pineapple on top. Spread the rest of the cream on top in a dome-shaped pattern. Place the 2nd base on top and press down lightly. Chill the cake for about 5 hours.

4. 4

   Slice fresh coconut into thin strips. Whip cream until stiff. Spread the cake with the cream. Decorate with coconut etc.