Pineapple slices
Last Updated on
ingredients
6 pcs eggs 150 g granulated sugar 5 tbsp water 5 tbsp oil 300 g semi-coarse flour 1 packet baking powder 3 tbsp dark cocoa jam
Filling
600 ml milk 2 packets Golden cob 5 tsp granulated sugar 250 g Hera 1 tin pineapple compote
Decoration
150 ml milk 1 packet whipped cream powder white 1 packet whipped cream powder dark (Paris cream) mint
progress
Super fresh cuts with a touch of exotic!
1.
Beat the egg yolks with the sugars until foamy white.
2.
Gently stir in oil, water and flour mixed with cocoa and baking powder
3.
Finally, lightly fold in the stiff egg whites.
4.
Pour the batter onto a baking tray lined with baking paper and bake for 30 minutes at 200°C. Let cool.
5.
Spread the jam over the crust.
6.
Cook the pudding from the milk sugar and golden cobs and add it to the HERA when cooled.
7.
Remove 1/3 and cut pineapple into the remaining. Keep 2 slices for garnish and mix the rest into the custard, which you spread on the jam.
8.
Spread the remaining cream on top to make the slices even.
9.
Beat the whipped cream in the milk.
10.
Cut the slices and decorate with whipped cream.
11.
Finally decorate with remaining pineapple and mint.
