Pina Colada cake without alcohol

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 100 g flour
• 9 tbsp oil
• ½ pack of baking powder
• some vanilla extract
• 50 g almonds, chopped
• Fat for the mold
• some pineapple juice
• 500 ml cream
• 4 tsp San-apart
• 1 cup sour cream
• 4 tsp powdered sugar
• 1 tsp coconut syrup
• 2 tbsp desiccated coconut
• some vanilla extract
• some chocolate, white

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

for a 26cm springform pan

Preheat the oven to 175°C (top/bottom heat). Mix the eggs, sugar, flour, oil, baking powder, a little vanilla extract, and the almonds into a batter. Pour the batter into a greased 26cm springform pan. Bake in the preheated oven on the middle rack for approx. 20-30 minutes, depending on the oven. Let the base cool, then drizzle with pineapple juice to ensure it’s moist. For the topping, whip the cream with San-apart until stiff peaks form. Add the sour cream and the remaining ingredients, along with a little vanilla extract, mix well, and then fold in the cream. Spread the topping over the base. Grate white chocolate over the top, if desired. Refrigerate the cake for 1 hour.