'Kopa Ornontowicka'

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Ingredients:

Pineapple pies:

6 egg whites
12 large spoons of sugar
400 g of desiccated coconut

Pineapple, raisins and almonds:

1 can of pineapple
100 g of raisins
200 g of spirit
100 g of almonds

Cream:

1 packet of butter
2 eggs
4 spoons of sugar
250-200 ml of 30-36% sweet cream

Directions:

Pineapple pies:

Hot-beat the egg whites with sugar to a stiff froth (put the pot with the egg whites and sugar into a bowl of warm water ca. 40°C), continue to stir while adding the desiccated coconut to the egg whites, then shape the pies from the largest to the smallest (so that the cake can be arranged into a stack later) on a tin with paper and bake in a pre-heated oven (180°C).

Pineapple, raisins and almonds:

Cur the pineapple into stripes, scald the raisins with water, drain them and leave until they cool down, then drain them in spirit marinade and leave for the night. Scald the almonds, peel their skins and cut into small stripes.

Cream:

Mix the butter or cream it until light and fluffy and beat the eggs with sugar. Pour the dribble of beaten eggs slowly into the butter, continue to stir and add the spirit.

Mix the chopped pineapple, raisins and almonds with the cream. Drain the coconut pies with pineapple juice and spread the pies with layers of cream from the smallest to the largest pie. Beat 1 30-36% double cream until it is stiff. Arrange the pies with cream into a stack, cover with cream and sprinkle with grated dark chocolate.

This dessert has been prepared by the Country Homemakers’ Association from Ornontowice during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec. The Team took the 1st place in Amateur Category.

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