Pina Colada Cake

Shortcrust pastry: Quickly knead all ingredients except cornstarch and flour until smooth. Then incorporate flour and cornstarch. Wrap the dough in plastic wrap and cook in the refrigerator for half an hour. Then roll out, cut out a ring of about 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can be easily frozen.) Prick the dough a few times with a fork and then bake for 10 min in a 180 °C oven on the middle rack.

Coconut sponge cake: Beat eggs with sugar and vanilla sugar until creamy. Add the melted butter. Fold in the coconut liqueur. Sift flour and wheat starch onto egg mixture and fold in along with shredded coconut. Fill into a cake springform pan, spread smoothly. Preheat the oven to 200 °C and put an ovenproof baking dish with a little bit of water in the stove to develop steam. Now place the cake springform pan in the stove, reduce the temperature to 180 °C and bake for a total of about 20 min. Cool the sponge and cut 2 slices horizontally, about 1.5 to 2 cm thick.

Pineapple mousse: beat egg yolks and sugar on a warm water bath to a rose (i.e. beat the amount until it gives a creamy consistency, the test: rinse a wooden cooking spoon damp and dip it briefly into the amount, pull it out another time and blow over it, then a rose-like pattern should appear). From the water b

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