Ombre caramel cake with pineapple

Name: Ombre caramel cake with pineapple
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20
Ingredients: 100 g Dark chocolate; 100 g soft cream caramel sweets; 350 g Whipped cream; 3 TSP instant espresso powder; 300 g Butter; 450 g + 1 tablespoon of sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 150 ml Milk; 1 TEASPOON Cocoa powder; 4 sheets white gelatine; 750 g Edible curd; 200 g Double cream cream cheese; 1 (approx. 750 g) Baby pineapple; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 20

100 g Dark chocolate
100 g soft cream caramel sweets
350 g Whipped cream
3 TSP instant espresso powder
300 g Butter
450 g + 1 tablespoon of sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
150 ml Milk
1 TEASPOON Cocoa powder
4 sheets white gelatine
750 g Edible curd
200 g Double cream cream cheese
1 (approx. 750 g) Baby pineapple
7-10 Tbsp Grease

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Remove from the stove and allow to cool slightly. Roughly chop the sweets. Melt 100 g cream and sweets in a small pot while stirring at low to medium heat.
2
Remove from the stove and let it cool down a little. Mix the espresso powder with 2 tablespoons of boiling water and let it cool down a little.
3
Meanwhile, for the sponge mixture, whisk butter, 200 g sugar, salt and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk.
4
Cut the dough in thirds. Stir the chocolate into a portion of the dough. Stir the caramel cream into the second third. Stir espresso, cocoa and 1 tbsp. sugar into the remaining dough.
5
Pour the chocolate dough into a well greased box cake tin (approx. 11 x 30 cm, 7 cm deep). Smooth and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes.
6
Remove from the oven and leave to cool on a cake rack for about 15 minutes. Turn out of the mould.
7
Clean the mould thoroughly, dry it, grease it well again, pour in the espresso batter, smooth it down and bake it at the same temperature for approx. 25 minutes. Remove from the oven and let cool on a cake rack for about 15 minutes.
8
Fall out of the mould.
9
Clean the mould thoroughly, dry it, grease it well again, pour in the caramel dough, smooth it down and bake at the same temperature for about 25 minutes. Remove from the oven and let cool on a cake rack for about 15 minutes.
10
Fall out of the mould.
11
Let the floors cool down. Straighten the surfaces of the floors. Soak gelatine in cold water. Mix quark, 100 g sugar and cream cheese. Beat 200 g cream until stiff.
12
Squeeze the gelatine and melt it in a small pot at low heat. Remove from the hotplate. Stir 3 tablespoons of cream into the gelatine in portions, then stir into the rest of the cream. Fold in the cream in portions, chill for about 15 minutes.
13
Place the chocolate base on a board, spread cream on it in a thickness of approx. 1.5 cm, place the espresso base on top, also spread cream on it in a thickness of approx. 1.5 cm. Place the caramel base on top. Spread the cake loosely all around with the remaining cream.
14
Chill for about 3 hours.
15
Peel and quarter the pineapple, cut out the stalk and cut into thin slices. Caramelise 150 g sugar and 50 g cream in a pan over a low to medium heat until golden. Add the pineapple and simmer briefly.
16
Remove from the stove and let it cool down. Stir several times.
17
Spread pineapple and caramel on the cake. Arrange on a plate.