1 cup hazelnuts, toasted and ground, for the crust
70 grams granulated sugar, for the crust
1/2 milliliters unsalted butter , melted, for the crust
680 grams cream cheese, for the filling
205 grams granulated sugar, for the filling
1/2 cups syrup, coconut, for the topping
1 cup whipped cream, for the filling
1 1/2 cups pineapple, mashed and drained, for the filling
3 eggs , for the filling
2 teaspoons rum extract, for the filling
1 cup pineapple juice, for the topping
1 cup brown sugar, for the topping
45 grams cornstarch , for the topping
75 grams gelatin, pineapple, for the topping
1 cup water, boiling, for the topping
585 grams pineapple, in pieces, for the topping
110 grams nut , chopped, for the topping
115 grams shredded coconut, toasted
Preparation
1h 15 mins
0 mins
Low
To make the pie crust: combine all the ingredients. Press them into a greased 23 cm springform pan. Refrigerate for 10 minutes. Bake in a preheated oven at 180°C for 7 minutes.
For the cake filling: prepare a cream with the cheese and sugar until smooth. Mix in the coconut cream, cream, and pineapple. Beat the eggs one at a time. Add the rum extract, mix well. Pour the mixture into the crust. Bake at 180°C for 90 minutes. Transfer the cake to a cooling rack. Let it cool, then refrigerate for 8 hours.
Topping
In a saucepan, combine the juice, sugar, cornstarch, and gelatin. Bring to a boil. Add and mix in the boiling water, continue cooking until the sauce thickens.
Add the pieces of pineapple and the pieces of nuts. Refrigerate. Spread the topping over the cold cake. Sprinkle with the toasted coconut. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?