Coconut and pineapple slices

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1 can (s) (850 ml) pineapple rings
5 eggs (size M)
160 g Sugar
1 pinch salt
170 g flour
50 g cornstarch
2 deleted TL baking powder
7 sheet white gelatine
400 g whipped cream
100 g Icing sugar
1 kg Lean quark
3-4 EL Coconut liqueur
40 g desiccated coconut
80 g Chocolate grated (dark chocolate)
Mint leaves
Fat and flour

75 minutes

light

1.: Pineapple rings Drain and pat dry with kitchen paper. Cut 4 rings all around, then cut in half horizontally. Cut the remaining rings into very small cubes. Add the cut pieces. Beat eggs, 1 tablespoon of hot water, sugar and salt until creamy white. Mix the flour, starch and baking powder and sift into the egg cream in 2 portions and fold in. Fold in the pineapple pieces. Brush a baking sheet (32 x 39 cm) with fat and dust with flour. Spread the dough on the baking sheet. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas stove: level 3) for 8-12 minutes. Let cool on a wire rack. Cut the cake edges tightly all around. Soak the gelatine in cold water for the topping. Put powdered sugar through a sieve. Beat the cream until stiff, sprinkle with powdered sugar. Gently squeeze out the gelatine, place in a small saucepan, melt over low heat. Stir 1/3 of the quark into the gelatin, then stir the gelatin mass into the rest of the quark. One after another, fold in coconut liqueur, 30 g coconut flakes, cream and 70 g chocolate flakes. Place a baking frame around the cake, pour in the cream, spread in a wave-like manner. Chill for at least 2 hours. Cut the cake into pieces (approx. 4 x 10 cm). Put 2 pineapple pieces in each piece. Sprinkle 10 g coconut flakes and 10 g grated chocolate on the cream, decorate with mint leaves
2.: Wait approx. 2 1/2 hours. Approx. 710 kJ / 170 kcal per cut. E 3 g / F 8 g / KH 22 g

1 cuts approx:

170 kcal
710 kJ
3 g protein
8 g fat
22 g carbohydrates

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