Pineapple Coconut Charlotte

For the pineapple coconut charlotte, first bake the sponge cake base. Separate the eggs and beat the egg yolks with the sugar until foamy.

Stir in oil and flour and fold in snow. Line a baking tray with baking paper, spread the mixture round and bake at approx. 160 degrees convection oven until light brown.

Let cool and cut out with a round bowl for the charlotte. Thus, you have the right size of the sponge cake base right away.

For the filling, line a round bowl with cling film. Drain the pineapple slices well, collecting the juice.

Pour the juice into a saucepan and heat, do not boil. Soften gelatin in cold water, squeeze out and dissolve with 100 g sugar in the juice. Allow the pineapple juice to cool.

Dab the pineapple slices with kitchen paper. Make sure they are as dry as possible and line the bowl with them. Whisk the QimiQ until smooth, stir in the cooled pineapple juice first and then the coconut flakes.

Season to taste with the remaining sugar and vanilla sugar and fold in the stiffly whipped cream. Pour the cream onto the pineapple and cover with the sponge cake base.

Weigh down a bit and refrigerate overnight. Turn out onto a large plate.

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