John Myers
Caribbean – Dream … More Summer Is Not Possible … 😉
The perfect caribbean – dream … more summer is not possible … 😉 recipe with a picture and simple step-by-step instructions.
- 3 Eggs size S.
- 2 tablespoon Hot water
- 100 g Sugar
- 100 g Flour
- 1 Can Sliced pineapple
- 3 tablespoon Food starch
- 600 Milliliters Milk
- 3 tablespoon Sugar
- 200 g Desiccated coconut
- 100 g Ladyfingers
- 75 g Butter
- 5 piece Raffaello
- 10 sheet Gelatin white
- 2 Limes fresh
- 250 g Quark
- 50 g Sugar
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 3 tablespoon Desiccated coconut
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 6 piece Raffaello
- Beat the eggs with hot water on the highest setting until creamy. Stir in the sugar until you get a light, creamy mixture. Sift the flour over it and carefully fold in with a spoon.
- Grease a springform pan (26 cm diameter) and dust with flour. Pour the batter into the mold. Bake in the oven at 180 degrees for about 15 minutes. Remove from oven and allow to cool.
- Drain the pineapple. Catch the juice. Save a slice of pineapple for decoration later. Mix the cornstarch with a little pineapple juice until smooth. Bring the remaining juice to the boil. Add the mixed cornstarch and bring to the boil while stirring. Take off the stove.
- Cut the pineapple slices into small pieces and mix with the mass. Allow to cool slightly.
- Carefully tip the cake base out of the mold. Place on a cake plate. Attach the cake ring around it. Spread the pineapple evenly on the cake base. Refrigerate.
- Put the milk, sugar and desiccated coconut in a saucepan. Bring everything to the boil while stirring. Simmer gently on a low flame for 10 minutes. Take off the stove. Pour through a sieve, squeezing out the desiccated coconut well. I gave 250 ml of coconut milk (canned coconut milk is also possible).
- Put the spoon biscuits in a freezer bag and run the rolling pin over them (so crumble them finely). Melt the butter in a saucepan. Add to the biscuit crumbs and mix well. Mash Raffaelo with a fork (the almond in it belongs to the baker). Mix into the biscuit mixture.
- Spread the biscuit mixture on the pineapple layer and press down a little. Chill for 30 minutes.
- Soak gelatine in cold water. Squeeze limes (made 70 ml of juice). Mix the quark with the sugar and lime juice until creamy. Warm the coconut milk a little. Squeeze out the gelatine well and dissolve it in the coconut milk. Mix with a third of the quark mixture. Then add to the rest of the quark mixture and mix well.
- Whip the cream with the cream stabilizer and vanilla sugar until stiff. Add to the coconut curd mixture and carefully fold in. Put the mixture on the biscuit layer and smooth it out. Chill for approx. 3 hours (or overnight).
- Toast the coconut flakes in a pan without fat. Put on a plate. Whip the cream with the cream stabilizer and vanilla sugar until stiff.
- Carefully remove the cake ring from the cake. Brush the cake with cream and sprinkle with the desiccated coconut.
- Put the remaining cream in a piping bag. Put 12 cream tuffs on the cake. Cut the Raffaello in half. Place half a Raffaello on each piece of cake. Cut the pineapple that was set aside into pieces. Garnish the cake with it. … or as the mood takes you … 😉
- P.S. Have a nice, sunny Pentecost Sunday …
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