John Myers
Ingredients for 1 servings:
- 100 g biscuits or amaretti biscuits or rusks
- 100 g dark chocolate
- 10 g coconut oil (eg Palmin)
- 400 g cream
- 8 tbsp milk
- 75 g sugar
- 9 sheets of gelatin
- Water, cold for soaking
- 250 g quark
- 1 packet of vanilla sugar
- some lemon peel, untreated, grated
- Oil for the baking paper
- 1 can pineapple pieces
- 250 ml liquid (1/2 water, 1/2 pineapple juice)
- 1 tbsp sugar
- 1 pack of white cake glaze
Instructions
Working time approx. 40 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 40 minutes
for a small cake with 20 cm Ø
Place a small cake ring (20 cm) on a cake plate lined with baking paper. Brush on the baking paper. Crumble the biscuits, melt the chocolate and coconut oil, stir together, and place them in the cake ring, pressing firmly. Chill and let it set. Remove the cake ring, peel off the baking paper from the base, return it to the cake plate, and place the cake ring back around the base. Soak the gelatin in cold water for 10 minutes, then squeeze out the excess water. Mix the milk, vanilla sugar, and lemon zest, heat until warm, and dissolve the gelatin in it. Let it cool slightly until a rim forms. Meanwhile, whip the cream until stiff peaks form. Mix the quark and gelatin together thoroughly, then fold in the whipped cream. Place in the cake ring and chill. When the mixture has set (after about 5-6 hours), top the cake with the pineapple pieces. Make a glaze from the juice, water, sugar, and cake glaze powder. Pour it over the pineapple and let it cool. Remove the cake ring before serving.
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