Pineapple chocolate cake (fresh pineapple)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, knead flour, fat, sugar and egg yolk into a smooth dough. (If the dough is too crumbly, possibly add 1 tablespoon of cold water). Cover the dough and chill 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. Let the sponge cake cool down a little in the mould, remove from the mould and let it cool down 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. Peel the pineapple, cut off four wafer-thin slices and set aside. Remove the remaining pulp from the hard stalk and cut into cubes. Roughly chop 125 g chocolate cubes. Mix quark, mascarpone, sugar and vanillin sugar. Stir in pineapple cubes and chocolate sweets. Cut the sponge cake once crosswise. Spread the shortcrust pastry base with pineapple jam. Put one half of the sponge cake base on top. Cover with a cake ring. Spread the pineapple cream on the sponge cake base and smooth it down. Cover with the second cake base and chill. Whip the cream until stiff. Loosen the cake ring and spread the cream loosely all around the cake. Decorate with the remaining halved pineapple slices, chocolate drops and pistachios

2. 2

   Results in about 12 pieces

3. 3

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
610 kcal

CARBS
51 g

FATS
39 g

PROTEINS
13 g