Pina Colada Cake

Cachaca jelly:

1. Rinse a larger, flat bowl with cold water, do not dry it and line it with cling film. Stir gelatine into 3 tablespoons of cold water and allow to swell. Puree the pineapple pieces and juice very finely and heat them together with the sugar in a saucepan (do not boil). Remove from heat, add the swollen gelatin and stir over low heat until it has completely dissolved. Finally stir in the cachaca and pour everything into the bowl. Place in the refrigerator until the mixture is firm. (Can also be prepared the day before).

Prepare the mold:

1. My square shape was 23 x 23 cm, had a height of 7 cm and its capacity was 2200 ml. In the case of a dome or other shapes, only the capacity would actually be decisive for the amount of ingredients. Rinse the mold with cold water and line with cling film. This should protrude so far over the edge on the 4 sides that you can cover the cake with it later.
2. Drain the pineapple slices well, collect the juice for the cream (if it is not quite enough, add some of the juice from the pieces). Halve the slices horizontally so that they are thinner and line the entire bowl with it. Line the large holes in the slices and gaps with cachaca jelly cut out round and place a few cocktail cherries in the smaller gaps. Keep ready.

Cream:

1. Stir gelatine into 6 tablespoons of cold water and allow to swell. Mix the mascarpone, coconut milk, 60 g powdered sugar and salt vigorously in a bowl. Heat the pineapple juice in a saucepan (do not boil), remove from the stove and add the gelatine. Mix vigorously until it has completely dissolved. Stir 3 – 4 tablespoons of the mascarpone mixture into the juice with the gelatine, then pour everything into the mascrpone mixture and stir well.
2. Beat the egg whites until stiff. When it starts to set, gradually add the remaining 60 g of powdered sugar while whipping. Then keep beating until the mass has become very firm and shiny. Then fold into the mascarpone mixture in several portions and season it with the lemon juice at the end.
3. Now carefully pour 1/3 of the mixture into the prepared mold. Cut out small segments from the jelly and place on the mass. Then another layer of cream, on top of it segments of jelly and finally the rest of the cream. (Eat any remnants of jelly and cream just like that). Then place the biscuits close to each other (they should not be too thin. Butter cookies are best) and wrap the cling film over them. Put the mold in the refrigerator overnight, or at least 4 – 5 hours
4. When the cream has set, fold the foil from the bottom of the biscuit, place a large plate on the biscuits and turn everything over with swing. Remove the mold and cling film from the cake and decorate it as desired. For me it was Caribbean dried fruits.
5. 8 ………. Father can celebrate his day ………… or his birthday ……….. ;-)))