Pineapple chocolate cake (canned pineapple)

Name: Pineapple chocolate cake (canned pineapple)
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 175 g Flour; 75 g Butter; 225 g Sugar; 1 Egg yolk (size M); 3 Eggs (size M); 2 packages Vanillin sugar; 1 pinch Salt; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 can(s) (446 ml) Pineapple in slices; 6 sheets white gelatine; 1 1/2 (125 g each) Sac de bonbons en chocolat pour les enfants (Ferrero); 500 g Low-fat curd; 500 g Mascarpone; 4 TABLESPOONS Pineapple Jam; 250 g Whipped cream; 1 Baby pineapple; 2 TABLESPOONS ground pistachio kernels; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

175 g Flour
75 g Butter
225 g Sugar
1 Egg yolk (size M)
3 Eggs (size M)
2 packages Vanillin sugar
1 pinch Salt
25 g Cornstarch
1 TEASPOON Baking Powder
1 can(s) (446 ml) Pineapple in slices
6 sheets white gelatine
1 1/2 (125 g each) Sac de bonbons en chocolat pour les enfants (Ferrero)
500 g Low-fat curd
500 g Mascarpone
4 TABLESPOONS Pineapple Jam
250 g Whipped cream
1 Baby pineapple
2 TABLESPOONS ground pistachio kernels
baking paper

Directions

1
For the shortcrust pastry, knead 125 g flour, butter, 50 g sugar and egg yolk to a smooth dough. (If the dough is too crumbly, possibly add 1 tablespoon of cold water). Cover the dough and chill it for about 45 minutes. For the sponge cake, stir eggs until very frothy. Add sugar, vanillin sugar and salt. Mix flour, starch and baking powder and sieve onto the egg foam mixture, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.
2
Let the sponge cake cool slightly in the mould, remove from the mould and let it cool completely. Roll out short pastry (26 cm Ø). Line the bottom of the springform pan with baking paper. Put the short pastry inside. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. Let it cool down. Drain the pineapple and dice finely. Soak the gelatine. Roughly chop 125 g chocolate candies. Mix quark, mascarpone, 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine well, dissolve. Mix 2-3 tablespoons of quark cream with the gelatine. Gradually stir into the remaining quark cream. Stir in pineapple cubes and chocolate drops. Keep cold. Slice the sponge cake horizontally once.
3
Roughly chop 125 g chocolate candies. Mix quark, mascarpone, 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine well, dissolve. Mix 2-3 tablespoons of quark cream with the gelatine. Gradually stir into the remaining quark cream. Stir in pineapple cubes and chocolate drops. Keep cold. Slice the sponge cake horizontally once. Spread the shortcrust pastry base with pineapple jam. Place the first sponge cake base on top. Cover with a cake ring. Spread the pineapple-chocolate cream on the sponge cake base and smooth it down. Cover with the second sponge cake base and refrigerate for about 1 hour. Whip the cream until stiff. Loosen the cake ring, spread the cream loosely all around the cake. Decorate with remaining chocolate candies, baby pineapple and pistachios
4
Spread the shortcrust pastry base with pineapple jam. Place the first sponge cake base on top. Cover with a cake ring. Spread the pineapple-chocolate cream on the sponge cake base and smooth it down. Cover with the second sponge cake base and refrigerate for about 1 hour. Whip the cream until stiff. Loosen the cake ring, spread the cream loosely all around the cake. Decorate with remaining chocolate candies, baby pineapple and pistachios
5
waiting time approx. 2 1/2 hours