| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Femina, Femina3, Sweet succe |
6 |
servings |
INGREDIENTS
| 3 |
|
Eggs |
| 3 |
tb |
Hot water; (45 ml.) |
| 100 |
g |
Sugar |
|
|
A pinch of salt |
| 75 |
g |
Flour |
| 10 |
g |
Cornflour |
| 15 |
g |
Grated coconut |
| 1 |
lg |
Pineapple |
| 100 |
g |
Brown sugar |
| 30 |
g |
Sugar |
| 1/2 |
c |
Water or more; (120 ml.) |
| 2 |
tb |
Lime juice; (30 ml.) |
| 2 |
tb |
Gelatine; (30 g.) |
| 2 |
|
Eggs |
| 2 |
|
Yolks |
| 75 |
g |
Sugar |
| 2 |
c |
Cream; (400 ml.) |
INSTRUCTIONS
FOR THE SPONGE
FOR THE FILLING
To prepare the sponge: BEAT up the eggs with three tbsp. hot water,
sugar and a pinch of salt for three to four minutes. Sieve flour and
cornflour together and fold into the egg mixture. Lastly, fold in the
coconut. Pour into a 22.5 cm round cake tin, preferably with a loose
bottom. Bake in a pre heated oven at 200o C for 20 minutes. When
done, remove and cool. Cut the cake into two slices.
To prepare the filling: Peel, clean and cut the pineapple into pieces
and boil with brown sugar, 30 g sugar and 1/2 cup water till the
pineapple turns soft (for about 15 minutes). Drain, cool and blend
the pineapple in a mixer to a puree. Add lime juice and mix well.
Dissolve gelatine in the pineapple syrup and keep aside. Beat eggs,
egg yolks and sugar over hot water till creamy. Mix in gelatine and
pineapple puree. Allow to cool. Beat the cream till stiff and fold
into pineapple mixture.
To serve: Replace one slice of cake in the loose bottomed cake tin.
Pour half of the prepared filling over it and cover with the second
slice of cake. Pour the remaining filling over to cover the entire
surface and chill in the refrigerator till set.
To decorate: Roast a little desiccated coconut on a tawa till brown.
Remove the cake onto a serving dish and sprinkle desiccated coconut
over. Decorate with pieces of pineapple, if desired.
Converted by MC_Buster.
NOTES : A refreshing mousse with two layers of coconut sponge cake
Converted by MM_Buster v2.0l.
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