Pina Colada Cake

Ingredients for 1 servings:

• 100 g flour
• 100 g sugar
• 3 eggs
• 500 g QimiQ – Vanilla or neutral Qimiq and 4-5 sachets of vanilla sugar
• 2 cans of pineapple, sliced
• 4 sheets of gelatin
• 250 g desiccated coconut
• 250 ml whipped cream
• 100 g sugar, more or less to taste
• n. B. Liqueur, (Malibu)

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

You’ll need a round bowl, which will later be lined with pineapple, filled with cream, and covered with a sponge cake base. The whole thing is then refrigerated overnight and turned out the next day. Bake a sponge cake base out of sugar, flour, and eggs (recipes in the database), adjusting the size to fit the bowl; the batter should fit snugly on top. Drain the pineapple well, reserving the juice. Pour the juice into a saucepan and heat, but do not let it boil. Dissolve the gelatin and 3-4 tablespoons of sugar in it. If you want an alcoholic cake, use less pineapple juice and replace the missing pineapple juice with Malibu, but only stir it in once the cake has cooled slightly. Once the sponge cake has cooled, line the bowl with cling film, then line with pineapple slices, which you then pat dry with kitchen paper to ensure they are as dry as possible. Whisk 500g of QimiQ until smooth, then stir in the thick, cooled pineapple juice, then the coconut flakes. Season the cream with sugar to taste. Finally, whip the cream until stiff and fold in. Slowly pour the cream onto the pineapple and cover with the sponge base. Place a slight weight on top and refrigerate overnight. Turn out before serving.