Pineapple-apple cream cake with coconut topping

Ingredients for 1 servings:

• 700 g apples
• 1 can pineapple, medium-sized, in pieces
• 20 g butter
• 150 g margarine
• 2 packets of vanilla sugar
• 155 g sugar
• 3 eggs
• 125 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 50 g desiccated coconut
• 50 ml apple juice
• 1 pkt. pudding powder, vanilla
• 2 tbsp rum
• 400 ml whipped cream
• 20 g powdered sugar
• 3 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Beat the margarine, 1 packet of vanilla sugar, and 125g of sugar until fluffy. Beat in the eggs one at a time. Fold in the flour, cornstarch, and baking powder. Spread the batter into a greased springform pan (26cm diameter). Mix the desiccated coconut, 30g sugar, 1 packet of vanilla sugar, and the melted butter and sprinkle over the batter. Bake the cake in a preheated oven (electric: 180°C/fan: 160°C) for 25 minutes. Drain the pineapple and collect the juice; approx. 200ml will remain. Peel the apple and cut into thin slices. Then simmer these with the 200ml pineapple juice for 2-3 minutes. Mix the custard powder with rum and, if necessary, a little more water or apple juice until liquid, and bring everything to a boil while stirring. Mix the pineapple chunks and the apple compote, and chill for approx. 15 minutes. Meanwhile, divide the cooled base into 2 layers and place a cake ring around the bottom layer. Pour in the cooled compote. Whip the cream with powdered sugar until stiff peaks form. Dissolve the gelatin according to the package instructions. First, mix the dissolved cream with 3 tablespoons of cream, then stir this into the remaining cream. Pour the cream over the compote and smooth it down. Divide the top coconut layer into 12 pieces and place one at a time on top of the cream.