Ingredients for a springform pan (ø 26 cm)
Dough:
3 eggs 90 g sugar
90 ml oil
70 ml pineapple juice
1/2 packet baking powder
180 g flour
1st layer:
1 can of pineapple slices (340 g drained weight)
500 ml pineapple juice 1 1/2 packets vanilla pudding powder
1 tbsp sugar
2nd layer: 500 g natural yoghurt (3.5% fat) 200 g whipped cream 1 packet of cream stiffener 2 packets of vanilla sugar 6 tbsp coconut syrup
6 sheets of gelatine or
1 packet of ground gelatine
3rd layer
150 ml Blue Curaçao liqueur (or mix 70 ml syrup
with 80 ml water)
250 ml water
2 tbsp sugar
4 sheets of white gelatine
Preparation:
For the dough, beat eggs with sugar until fluffy. Mix the oil with the pineapple juice and fold into the egg mixture. Mix flour with baking powder and sieve. Fold in gently. Pour the dough into a springform pan lined with baking paper and bake at 150 degrees (convection) for 20 minutes. Remove from the tin and allow to cool.
Drain pineapple slices. Cut thin slices from three pineapple slices and set aside. Cut the rest of the pineapple slices into small cubes. Heat 400 ml of pineapple juice in a saucepan. Mix the rest of the pineapple juice with the vanilla pudding powder and stir in the juice in the pot. Bring pudding to a boil, stirring constantly. Stir in the sugar and pineapple pieces
. Allow to cool slightly and spread over the dough
Whip cream with cream stiffener and vanilla sugar until stiff and chill. Mix yoghurt with coconut syrup. Dissolve the gelatine according to the instructions on the package and quickly stir into the yoghurt. Place the yoghurt mixture in the fridge. As soon as the mixture starts to gel, fold in the cream and spread the mixture over the pineapple pudding. Leave to set in the fridge for about 2 hours.
For the glaze, soak gelatin. Mix Blue Curaçao with water and 2 tablespoons sugar, heat a little in a saucepan. Squeeze out the gelatine and add to the liquid in the saucepan, stirring with a whisk until the gelatine is completely dissolved. Chill the liquid briefly. Spread the thin pineapple slices over the yoghurt mixture and carefully pour the glaze onto the fruit. Place in the fridge for about 3 hours.