Ingredients for approx. 12 pieces:
Grease for the mold
40 g coconut flakes
4 eggs (size M)
170 g sugar
60 g flour
60 g cornstarch
1 tsp baking powder
4 sheets white gelatine
½ pineapple
600 ml whipped cream
50 g sugar
1 sachet vanillin sugar
1 sachet of cream thickener
if desired some physalis and lemon balm for garnishing
Preparation:
1. Grease a springform pan (26 cm diameter). Lightly toast the coconut flakes without fat. Sprinkle the springform pan with it. Seperate for the sponge cake. Beat the egg whites until very stiff, adding 120 g sugar at the end. Fold in the egg yolks. Sift flour, starch and baking powder onto the egg mixture and fold in carefully. Pour the mixture into the springform pan and smooth out. Bake the sponge cake in a preheated oven (E-Herd 175 degrees, gas oven: level 2-3, convection oven: 160 degrees) for 15-20 minutes. Remove from the mold, turn out onto a cooling rack and let cool.
2. Soak gelatine in cold water for 5 minutes. Peel pineapple and first cut into slices. Remove the stalk from the slices with a small round cookie cutter. Keep some slices for decoration, cut remaining pineapple into very small cubes. Whip 400 ml cream with sugar and vanillin sugar until very stiff. Dissolve gelatine over low heat. Stir in a little of the whipped cream, then fold the gelatine cream into the remaining cream. Fold in pineapple chunks.
3. Cut the sponge cake twice. Place a cake ring around the bottom. Spread with half of the pineapple cream. Cover with the middle layer, spread remaining pineapple cream on top and smooth down. Cover with the top cake layer. Chill cake for about 2 hours.
4. Whip remaining cream until stiff, adding cream thickener. Spoon 3-4 tablespoons into a piping bag fitted with a jagged nozzle. Brush the edge of the cake with the edge of the cake and pipe dots onto the cake. Cut pineapple into pieces and decorate the edge and surface of the cake with it. Garnish as desired with physalis and lemon balm.
Preparation time approx. 75 minutes + cooling time
Per piece approx.
306 calories
1285 joules
19,0 g fat
26,8 g carbohydrates
4,5 g protein
(FoodCentrale by ddp images)
