Pineapple-Coconut Meringue Cake

Ingredients for 1 servings:

• 150 g butter
• 325 g sugar
• 2 packets of vanilla sugar
• 2 pinches of salt
• 4 eggs
• 150 g flour
• 2 tsp baking powder
• 100 g coconut flakes
• 2 cans of pineapple
• 2 packs of cake glaze
• 500 ml cream
• 2 packs of cream stiffener
• Liqueur (Malibu coconut rum liqueur)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Summery variation of the classic Friesentorte

Cream the butter, 100g sugar, 1 sachet of vanilla sugar, and 1 pinch of salt until fluffy. Separate the eggs. Stir the egg yolks into the butter mixture. Combine the flour and baking powder and stir in. Stir in 1-2 tablespoons of water. Beat the egg whites with a pinch of sugar until stiff peaks form, then sprinkle in 200g of sugar. Pour half of the batter into each springform pan lined with baking paper, and divide the beaten egg whites evenly between the two pans. Bake in a preheated oven at 175°C (350°F) for about 35 minutes. About 5 minutes before the end of the baking time, sprinkle some of the coconut flakes over the meringues. Drain the pineapple and collect the juice. If necessary, top up the juice with water to 1/2 liter. Bring the juice, cake glaze, and 25g sugar to a boil while stirring. Fold in the pineapple. Add any additional coconut flakes. Spoon the fruit mixture onto one of the two layers (use a cake ring). Let cool thoroughly. Whip the cream until stiff, then add 1 sachet of vanilla sugar and the cream stabilizer. Slowly stir in the Malibu. Fold in the remaining coconut flakes. Spread over the cold fruit mixture. Place the second layer on top. 350 kcal per serving for 12 slices.