Coconut pineapple heart

For 20 pieces
  • 1 Can (s) (580 ml; div. weight: 350 g) pineapple
  • 300 g butter or margarine
  • 375 g Sugar
  • 2 packet vanillin sugar
  • 1 pinch salt
  • 7 eggs ( Size M)
  • 425 g flour
  • 1 package Baking powder
  • 60 ml Milk
  • 1 packet cream stabilizer
  • 200 g Whipped cream
  • Desiccated coconut , Sugar decoration and chocolate hearts
  • 1 EL Icing sugar
  • fat and flour
90 minutes
easy
1.
Drain the pineapple rings. Cut into fine pieces. Grease a heart baking pan (approx. 3 liters; from Berndes) well and dust with flour. Mix the soft fat, sugar, 1 packet of vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder. Stir in alternately with the milk. Fold in the pineapple pieces. Pour the batter into the mold and smooth it out. Bake cakes in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 60-70 minutes. Let rest in the tin for about 15 minutes, then turn out onto a wire rack. Approx. Let cool down for 3 hours. Mix the cream stabilizer and 1 packet of vanilla sugar. Whip the cream until stiff, pour in the creamy mixture. Pour the cream into a piping bag with a star nozzle. Sprinkle the cake with it. Decorate with desiccated coconut, sugar decorations and chocolate hearts. Dust the edge of the cake and chocolate hearts with powdered sugar
2.
Wait approx. 3 hours
1 piece approx.:
  • 350 kcal
  • 1470 kJ
  • 5 g protein
  • 18 g fat
  • 40 g carbohydrates

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