Ingredients
- 9 springform pan
- 4 eggs
- 700 ml cream cheese
- 240 gr pineapple
- 120 gr flaked coconut
- 120 ml cream of coconut
- 120 gr apricot nectar
- 100 gr sugar
- 65 gr semisweet chocolate
- 65 gr white chocolate
- 32 gr almonds
- 32 gr all purpose flour
- 9 gr butter
- 8 gr shortening
- 4 gr grated orange peel
- 4 gr vanilla extract
melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.
