Hawaii Slices

For the Hawaii slices, preheat the oven to 180 degrees and line a baking tray with baking paper.

Separate the eggs and beat the egg whites until stiff. Beat the yolks with the powdered sugar and vanilla sugar until foamy. Gradually add water and oil. Mix flour with baking powder and fold into the dough. Then fold in the beaten egg white. Spread the batter on the baking sheet and bake for about 20 to 25 minutes until golden brown. For the cream, drain the canned pineapple chunks and collect the juice. Stretch the juice from the can to 1/2 l with water.

Mix the vanilla pudding powder with 1/8 l of the pineapple water and boil the rest of the water. Stir in the pudding and simmer, stirring, for about a minute. Then remove from heat and stir the pineapple chunks into the pudding. Allow the pudding to cool, stirring repeatedly to prevent a skin from forming. Whip the cooled pudding with QimiQ.

Dissolve the gelatine in the rum and add to the custard. Chill the mixture for approx. 1 hour. Whip the whipped cream and fold into the chilled custard. Allow the cake base to cool and drizzle with a little rum (or pineapple juice if desired). Spread the cream on top and sprinkle the Hawaii slices with coconut flakes.

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