Pineapple and coconut cake

The Pineapple and coconut cake Recipe The children may Preparation time: 40 minutes * without cooling Baking time: 15-20 minutes

About 18 pieces

For the dough:
3 eggs (size M)
* 120 g sugar
* 1 package Dr. Oetker vanilla sugar
* grated rind of ½ organic lime (untreated, unwaxed)
* 1 tablespoon lime juice (from ½ lime)
* 200 g flour
* 2 gestr . tsp Dr. Oetker Backin
* 100 ml vegetable oil * 100 ml of soda lime

For the filling:
340 g drained pineapple dessert items (canned) * 7
* 400 sheets of white gelatin ml pineapple juice (from a can, filled with water)
* 1 pack of Dr. Oetker Pudding Powder Vanilla flavor
* 200 ml coconut milk
* 30 g sugar
* 3 tablespoons pineapple juice (canned)
* 250 g whipped cream

For topping:
about 70 g desiccated coconut
* maybe a few drops of yellow and green food color

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the dough, beat eggs in a mixing bowl with electric mixer with whisk at the highest level in 1 minute until fluffy. Mix sugar with vanilla sugar, sprinkle in 1 minute, then beat for about 2 minutes.

Add lime zest and juice. Mix flour with baking powder, stir in 2 portions briefly over medium heat. Gradually stir in cooking oil and soft drinks.

Put the dough on a baking sheet (30 × 40 cm, lined with baking paper) and give smooth. The baking tray in the preheated oven slide. The ground biscuits bake for 15-20 minutes.

The baking sheet set on a wire rack. The ground biscuits to cool.

Compensate for the filling of the pineapple juice. Pineapple pieces cut slightly smaller, while also catch the juice and measure out a total of 400 ml and 3 tablespoons juice. Soften gelatin. 400 ml pineapple juice in a saucepan.

Custard powder with coconut milk and sugar. In agitated custard powder in those taken from the heat and stir juice boil while stirring. Gelatine and dissolve easily in the hot pudding while stirring. Remove 5 tablespoons of the custard, add 3 tablespoons of pineapple juice and set aside (do not cold).

The diced pineapple pieces with the remaining pudding stand and chill, stir. Whip cream until stiff. When the mass begins to thicken pineapple, fold in whipped cream.

The ground biscuits in half vertically, so that caused two rectangles (20 × 30 cm). Mitgebackenes baking paper.

A pastry halfway with a pie plate. The pineapple-cream-cream to smooth it out and give. The second half of pastry on top. The cake for about 2 hours in the refrigerator.

The cake surface and the side-put aside lightly with the custard. The cake into 18 pieces.

To sprinkle on the grated coconut as desired with food coloring to color and sprinkle the pineapple and coconut pieces with grated coconut.

Pineapple and coconut cake
Holiday Recipes
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