Coconut and pineapple ice cream cake

For 16 pieces
  • 2 fresh eggs (size M)
  • 1 Parcel Vanillin-Sugar
  • 325 g Sugar
  • 20 g cornstarch
  • 30 g flour
  • 1 (approx. 1 kg) Pineapple
  • 60 g desiccated coconut
  • 1 can (s) (400 g) coconut cream
  • 200 g whipped cream
  • 40 g coconut chips
  • baking paper
75 minutes
very easy
1.
Separate eggs. Beat the egg white, 1 packet of vanilla sugar and 50 g sugar with the whisk of the hand mixer until stiff. Stir in egg yolks. Carefully fold in the starch and flour. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 14 minutes. Take out, turn out onto a wire rack, peel off baking paper. Let the base cool down
2.
Peel and quarter the pineapple and remove the stalk. Cut a few slices to decorate and refrigerate. Cut the rest into large pieces. Bring 150 ml of water and 175 g of sugar to the boil in a saucepan. Finely puree the sugar water and pineapple, pour into a shallow bowl with a lid and freeze for about 1 hour. Remove, stir with a whisk, freeze again for 3–4 hours, but every 20–30 minutes with a whiskStir until a creamy sorbet is obtained.
3.
Place the biscuit on a plate, enclose it with a cake ring. Roast the desiccated coconut in a pan until golden brown, remove and let cool. Mix together coconut cream, 100 g sugar and desiccated coconut, except for 1 tablespoon for decoration. Beat the cream with the whisk of the hand mixer until stiff and gradually fold in. Put coconut cream on the sponge cake, smooth out and freeze for approx. 2 hours.
4.
Stir the pineapple sorbet again, pour in, smooth out and freeze for at least 4 hours
5.
Coconut chips in a pan without Roast fat until golden brown. Cut the pineapple slices into pieces. Remove the ice cream cake from the cake ring, decorate with pineapple pieces, coconut chips and desiccated coconut and serve immediately
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 2 g protein
  • 14 g fat
  • 30 g of carbohydrates

0 Comments

Leave A Comment