John Myers
Badita De Coco Pineapple Cheesecake
The perfect badita de coco pineapple cheesecake recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 2 Eggs
- 75 g Butter
- 75 g Sugar
- 1 Msp Baking powder
- 1 packet Vanilla sugar
- Covering
- 500 g Quark semi-fat
- 1 Egg
- 2 Egg yolk
- 2 packet Vanilla sugar
- 150 g Sugar
- 100 ml Oil
- 200 ml Badita de Coco
- 200 ml Coconut milk
- 1 packet Vanilla pudding
- 1 Sliced pineapple
- Work the flour, eggs, butter, sugar, baking powder and vanilla sugar into a dough.
- Mix the quark, the egg and the egg yolks, vanilla sugar, sugar, oil, Badita de Coco, coconut milk and vanilla pudding together, (becomes very thin)
- Roll out the dough and place in a baking tin, put it on the edge, prick several times with a fork, place thin pineapple slices on top, add the quark mixture, and bake in the preheated oven, middle rack, at 180 degrees for about 45 minutes. Beat the two egg whites with 5 spoons of sugar until very stiff and spread on the baked cake, bake for another 10 minutes
- This cake tastes different, an absolute must for Coco fans.
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