Cake "Pina Colada"

Description

Very tasty and tender cake with coconut and pineapple.

Ingredients

Cream

900 g
Fruit puree

150 g
Chicken egg

7 piece
Sugar

360 g
Flour

100 g
Pineapple

0.5 piece
Almonds

120 g
Coconut shavings

20 g
Coconut milk

400 g
Coconut

200 g
Gelatin

24 g

Cooking

Let's start with the preparation of sponge cake: 2 eggs and 100 g sugar whisk in a water bath until obtaining a lush mass. Then remove from heat and beat for another 10 minutes.

Then add 25 ml warm milk 80 g flour, mix well. Bake at 160 degrees convection for about 20 minutes.

Now prepare coconut decoys: you must first beat 4 protein and 100 grams of sugar. Then add 120 g ground almonds 20 g coconut flakes.

Massa put in a circle with a diameter of 26 cm, sprinkle with coconut and bake at 165 degrees convection for 10 minutes.

Pineapple sauté: half a pineapple (medium size) cut into small pieces.

Put into a frying pan and fry until evaporation of the liquid. Add 40 ml of rum, salamunovich (fire in the pan) to cool.

Pineapple cream: mix 100 ml cream, 150 g pineapple puree (chop fresh pineapple in a blender) and 53 ml of lemon juice and heat to boiling (do not boil). Yolk mixed with 40 g of sugar and 1 tbsp flour, then in the mixture add the hot pineapple a lot and boil until thick. Can not be boiled! Allow to cool to room temperature.

Whip 100 g of cream 2 tbsp of powdered sugar and gently add in the cooled mass. Then, the resulting cream is spread in a circle with a diameter of 26 cm, from above to lay pineapple sauté and put into the freezer.

Coconut cream: pour cold water 24 g of gelatin sheet. Yolks of 4 eggs with 120 g sugar and 1 tbsp flour.

400 g coconut milk heat to a boil, pour in the yolk mixture, mix well and put on the stove. Boil until thick over medium heat, stirring constantly. Can not be boiled. Remove from heat, add the squeezed out gelatine. Cool to room temperature.

Grind 200 g of fresh coconut and add to cooled cream. Then enter Roma 12 ml, 18 ml coconut liqueur and 700 ml of whipped cream.

You can now begin to assemble: on the bottom of the form with a diameter of 26 cm put the coconut decoys, and on top - a bit of coconut cream.

Then frozen disk of pineapple cream pineapple down of coconut cream, sponge cake (soak optional), the rest of the coconut cream. Put into the refrigerator until fully cured.

The finished cake garnish with whipped cream, chocolate, pineapple, or as your heart desires.

Here is the breakdown.

Bon appetit!

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