Michael Heuvel’s Pineapple and Topping Cake

*For a cake of 16 cm ø.

For the dough, knead together coconut flakes, flour, sugar and butter. Press the dough onto the bottom of a small springform pan of about 16 cm ø and bake in a heated oven at 180 degrees for 15 minutes.

Remove the base from the springform pan and let the dough cool.

Now put a double-folded aluminum foil sheet therefore and reinforce with the cake ring.

Soak the gelatine in 6 tbsp. water and cool. Then mix the curd cheese with the juice of one lemon, egg yolk and sugar. Mix three tablespoons with the gelatine and stir into the remaining curd mixture.

Whip the whipped cream until stiff and fold in the drained pineapple pieces. Save a few pieces of pineapple as decoration for the cake. Spread half of the curd mixture on the pastry case and add the crumbled biscuits on top. Finally, spread the remaining curd cheese evenly on top.

Smooth everything and decorate the cake with the remaining pineapple pieces. Roast the coconut flakes without fat and sprinkle them on the cake.

Place the cake in the refrigerator to set and only then carefully remove the aluminum strip. Bon appétit!

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