Pina Colada cake

Ingredients for 1 servings:

• 4 eggs
• 180 g sugar
• 2 tbsp water, hot
• 4 tbsp coconut milk
• 1 packet of vanilla sugar
• 180 g flour
• 1 tbsp cocoa powder
• some Batida de Coco or pineapple juice to soak
• ½ pack of baking powder
• 250 g low-fat curd cheese
• 200 g cream cheese
• 1 can of Cream of Coconut
• 8 sheets of gelatin
• Water for soaking
• 400 g cream
• 125 ml pineapple juice
• 1 can pineapple pieces

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 15 minutes

with coconut liqueur and coconut cream

For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the water for about 5 minutes until frothy. Gradually stir in the coconut liqueur, vanilla sugar, and sugar. Fold in the beaten egg whites. Mix the flour, baking powder, and cocoa, sift, and fold in. Pour into a 26cm springform pan lined with baking paper and bake for 30 minutes at 180°C. Immediately remove the springform pan and baking paper and allow the base to cool thoroughly on a wire rack. For the filling, mix the quark, cream cheese, and coconut cream well. Drain the pineapple pieces and reserve the juice. Soak the gelatine in water and dissolve it in 125ml of slightly warmed pineapple juice. Allow to cool slightly and stir into the quark mixture. Whip the cream and fold it into the mixture. Mix 2/3 of the mixture with the pineapple pieces, leaving a few pieces for decoration if desired. Cut the base into 3 pieces. Soak the first layer with coconut liqueur (or pineapple juice) and place a cake ring around it. Cover with half of the pineapple and quark mixture. Place the second layer on top, soak, and cover with the remaining pineapple and quark mixture. Place the third layer on top, soak, and cover with the quark mixture without the pineapple. Refrigerate for at least 4-5 hours, preferably overnight. This allows everything to set nicely and the gelatin to set.