Mikado cake with pineapple

Ingredients for 1 servings:

• 2 eggs
• 85 g sugar
• 2 pts. vanilla sugar
• 60 g flour
• 1 tsp, leveled baking powder
• 10 g cocoa powder
• 50 g desiccated coconut
• 1 gr. can/n pineapple, in rings
• 150 g jam (pineapple)
• 800 ml whipped cream
• 1 point cream stiffener
• 100 g dark chocolate
• 25 g coconut oil
• 12 biscuits (pastry sticks with chocolate, e.g. Mikado)
• n. B. Sugar pearls for sprinkling

Instructions

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

For the base: Separate the eggs. Beat the egg whites with 2 tbsp water, 75g sugar and 1 tsp vanilla sugar until stiff peaks. Beat in the egg yolks. Mix the flour, baking powder and cocoa, sift onto the egg foam mixture and fold in. Line the bottom of a springform pan (26cm) with baking paper. Spread the sponge mixture evenly into it. Bake in a preheated oven at 175°C for 18-20 minutes. Allow to cool on a wire rack. For the topping: Toast the desiccated coconut and allow to cool. Drain the pineapple and cut into large pieces. Remove the sponge from the pan and remove the baking paper. Place a cake ring around the base. Spread the jam over the base and top with pineapple. Beat 500g double cream with 1 tbsp vanilla sugar, 1 tsp sugar and cream stiffener until stiff peaks. Fold in the desiccated coconut and spread the cream on the pineapple. Chill the cake for 2 hours. Break the chocolate into pieces and melt it with 100g of cream and coconut oil over low heat, stirring constantly. Let the glaze cool for 10-15 minutes, then spread it over the coconut cream. Refrigerate the cake for another 1-2 hours. Whip 200g of cream with 1 teaspoon of sugar until stiff peaks form. Remove the cake from the ring and use a cake slicer to mark 12 slices. Decorate with whipped cream and pastry sticks. Sprinkle with sugar pearls, if desired.