Piña Colada Cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 60 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g flour
• 10 g cornstarch
• 1 tsp baking powder
• 50 g coconut flakes
• 30 g butter, melted and cooled
• 250 g quark (curd cheese), fat content does not matter
• 400 ml coconut milk
• 250 ml whipped cream
• ½ lemon(s), zest and juice
• 75 g sugar
• 1 packet of vanilla sugar
• 6 sheets of gelatin
• 1 can of pineapple pieces, approx. 340 g each
• 100 ml orange juice
• 6 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 55 minutes

with coconut milk

For the sponge cake, slowly toast the coconut flakes in a non-stick pan over low heat. When they smell good and start to take on a light brown color, they’re ready. Once cooled, grind the toasted flakes in a food processor, for example. Separate the eggs and beat the egg whites with the sugar, vanilla sugar, and salt until stiff peaks form. Stir in the egg yolks one at a time on the lowest setting. Mix the flour, cornstarch, and baking powder and sift them into the egg mixture. Add the ground coconut flakes and mix on the lowest setting or fold in with a whisk. Slowly add the melted butter and mix well. Spread the batter onto a 26 cm diameter round baking dish lined with baking paper. Do not butter the edges of the dish! Bake the sponge cake in a preheated oven at approx. 200°C (top/bottom heat) or 175°C (fan oven) for approx. 10-15 minutes until light golden. Then let the sponge cake cool completely. The base can also be baked the day before. For the fruit glaze, puree the pineapple and its juice and place it in a saucepan with the orange juice. Soak the gelatine for 5-10 minutes, squeeze it out, and gently heat it with the pineapple puree, but do not boil it, until the gelatine has dissolved. Allow the puree to cool. For the cream, mix the curd cheese with the coconut milk, grated lemon zest, lemon juice, sugar, and vanilla sugar. Soak the gelatine, squeeze it out, and gently heat it in a bain-marie. Once the gelatine has dissolved, add 2 tablespoons of the cream to the gelatine and mix. Then add the gelatine mixture to the remaining cream, stirring constantly, and refrigerate. As soon as the cream begins to set, whip the whipped cream until stiff peaks form and fold it in. Place a cake ring around the cake base and spread the cream on top. Spoon the cooled pineapple puree onto the cream and spread it out. Refrigerate the cake for at least 5 hours.