Chocolate Pineapple Slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 3 tablespoons of hot water until stiff, add 125 g sugar, vanillin sugar and salt. Stir in egg yolk. Mix flour with starch, baking powder and 30 g cocoa, sieve onto the egg cream and fold in. Add rum. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: unsuitable/gas: level 3) for approx. 15 minutes. Turn out the sponge cake plate onto a tea towel sprinkled with sugar.

2. 2

   Whip the edges of the cloth over it and let the sponge cake cool down. In the meantime, stir pudding powder with 4 tablespoons of milk until smooth. Bring the rest of the milk and 50 g sugar to the boil. Stir in the pudding powder and bring to the boil briefly. Cover the pudding and let it cool down. Cream butter, stir in pudding by the spoonful. Fold in jam. Drain the pineapple and cut into pieces. Cut the sponge cake lengthwise into 3 strips. Spread 2 strips with the buttercream, except for something to decorate. Spread the pineapple pieces, except for a little bit for decoration, on top and press in a little. Place both plates on top of each other. Melt the coconut oil. Stir icing sugar with 30 g cocoa, 2 tablespoons of hot water and coconut oil until smooth and spread the rest of the plate with it.

3. 3

   Drain the pineapple and cut into pieces. Cut the sponge cake lengthwise into 3 strips. Spread 2 strips with the buttercream, except for something to decorate. Spread the pineapple pieces, except for a little bit for decoration, on top and press in a little. Place both plates on top of each other. Melt the coconut oil. Stir icing sugar with 30 g cocoa, 2 tablespoons of hot water and coconut oil until smooth and spread the rest of the plate with it. Place on the remaining plates. Chill for about 30 minutes. Roast the almonds until golden brown and press them to the edge. Cut the strip into 8 pieces. Fill the remaining buttercream into a piping bag with a small perforated spout. Decorate the slices with buttercream strips and remaining pineapple. Sprinkle with ground pistachios

4. 4

   Place on the remaining plates. Chill for about 30 minutes. Roast the almonds until golden brown and press them to the edge. Cut the strip into 8 pieces. Fill the remaining buttercream into a piping bag with a small perforated spout. Decorate the slices with buttercream strips and remaining pineapple. Sprinkle with ground pistachios

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
720 kcal

CARBS
80 g

FATS
40 g

PROTEINS
9 g