Haiti – Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 100 g sugar
• 100 g flour
• 50 g desiccated coconut
• 2 tsp baking powder
• 1 can pineapple, in pieces, with juice
• 1 tbsp sugar
• 25 g cornstarch
• 1 can coconut milk
• 100 g desiccated coconut
• 100 g sugar
• 4 sheets of gelatin
• 300 g cream
• 300 g cream
• some pineapple pieces
• some confectionery (Raffello)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Coconut sponge cake with fruity pineapple filling and delicious coconut cream

Beat eggs with water and sugar until creamy. Sift flour with baking powder over the mixture, add desiccated coconut, and gently fold everything in. Pour into a springform pan lined with baking paper and bake at 180°C for approximately 15-20 minutes. Take about 3 tablespoons of the pineapple juice from the can and mix it with the cornstarch. Roughly puree the rest of the cake with the pineapple pieces (there should still be some pieces left!) and bring to a boil in a small saucepan. Stir in the cornstarch and cook, stirring constantly, until the mixture thickens and clears. Cut the coconut sponge cake in half and spread the pineapple mixture on the bottom layer. Let it cool. Let the gelatine soften. Meanwhile, heat the coconut milk with the sugar, stir in the desiccated coconut and let it cool. Dissolve the gelatine and stir into the coconut cream. As soon as the mixture begins to gel, whip the cream until stiff and fold in. Spread about 2/3 of the cream on the pineapple mixture and place the top layer on top. Cover the edge with the coconut cream and spread a circle of coconut mixture in the center of the surface. For the decoration, whip the cream until stiff and spread it over the rest of the surface around the circle of coconut mixture. Fill the remainder into a piping bag and decorate the cake with cream, pineapple pieces and Raffaello.