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 degree 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 place an ovenproof baking dish with a little water in the stove so that steam develops. Place the cake springform pan on top of it in the oven, reduce the temperature to 180 °C and bake for about 20 minutes in total. 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 until rose (ie.

beat the mixture until it has a creamy consistency, the test: rinse a wooden cooking spoon with water and dip it briefly into the mixture, pull it out again and blow over it, a rose-like pattern should appear). Remove from the water bath, stir a w

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