Pineapple Rings

For the batter:

150 g soft butter or margarine

100 g sugar

1 pinch of salt

A few drops of rum aroma

3 egg yolks

150 g wheat flour

50 g cornstarch

1 teaspoon baking powder

4 tablespoons whipped cream

150 g candied, finely chopped pineapple pieces

For the casting:

120 g sieved icing sugar

2 tablespoons lemon juice

1. For the dough, whisk butter or margarine with a hand mixer with whisk at highest speed until smooth
2. Gradually add sugar, salt and flavour and stir until the mixture has formed a smooth consistency. Stir in the 2nd egg yolk bit by bit (each egg yolk just under 1/2 minute). Mix flour with cornflour and baking powder, sieve and stir in alternately in 2 portions with the cream at medium speed. Stir in pineapple pieces. Halve the dough.
3. Fill half of the dough into a pointed bag with a perforated bag (ø about 10 mm) and squirt 20 rings (ø 4-5 cm) from it onto a baking tray (greased, covered with baking paper) with a little distance between them.
4. Process the remaining dough in the same way. Push the baking trays one after the other (together in hot air) into the oven. Top/bottom heat: about 180° C (preheated) Hot air: about 160° C (preheated) Gas: level 2-3 (preheated) Baking time: about 10 minutes per baking tray.
5. Pull the pastry rings with the baking paper from the baking trays onto cake racks and let them cool down.
6. For the icing, mix icing sugar with lemon juice to a viscous mass. Brush the pastry rings with it. Let the icing get firm.

Tip: The pineapple rings can be kept for about 10 days in a tightly closed tin; the pineapple will soften them.