Pineapple chocolate cubes

Name: Pineapple chocolate cubes
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 3 Eggs (size M); 125 g Sugar; 100 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 5 TABLESPOONS Milk; 200 g candied pineapple; 300 g Marzipan raw mass; 4 TABLESPOONS Icing sugar; 4 TABLESPOONS Coconut liqueur; 4 TABLESPOONS Pineapple Jam; 300 g Dark chocolate coating; 50 g Coconut oil; 10 g candied mango; 1 TABLESPOON Cocoa powder; baking paper; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

3 Eggs (size M)
125 g Sugar
100 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
5 TABLESPOONS Milk
200 g candied pineapple
300 g Marzipan raw mass
4 TABLESPOONS Icing sugar
4 TABLESPOONS Coconut liqueur
4 TABLESPOONS Pineapple Jam
300 g Dark chocolate coating
50 g Coconut oil
10 g candied mango
1 TABLESPOON Cocoa powder
baking paper
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the egg whites until stiff, adding sugar. Stir in egg yolk. Mix flour, starch and baking powder and stir into the mixture alternately with the milk. Line a baking tray (32 x 39 cm) with baking paper and spread the mixture evenly on top. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 12 minutes.
2
Finely chop 100 g pineapple. Knead marzipan, icing sugar, coconut liqueur and pineapple. Remove the sponge cake from the oven, allow to cool for approx. 15 minutes and cut straight on the flat side of the baking tray. Roll out the marzipan rectangularly (26 x 30 cm). Stir jam with 2 tablespoons of hot water until smooth. Cut off 1/3 (approx. 13 x 30 cm) of the sponge cake and set aside. Spread the larger sponge cake piece with half of the jam. Place the marzipan plate on top, spread with the rest of the jam and cut in half crosswise. Lay the sponge cake pieces on top of each other, finish with the 3rd sponge cake and wrap in cling film. Chill for about 1 hour. Melt the chocolate coating and coconut oil in a bowl on a warm water bath and let it cool down a bit.
3
Cut off 1/3 (approx. 13 x 30 cm) of the sponge cake and set aside. Spread the larger sponge cake piece with half of the jam. Place the marzipan plate on top, spread with the rest of the jam and cut in half crosswise. Lay the sponge cake pieces on top of each other, finish with the 3rd sponge cake and wrap in cling film. Chill for about 1 hour. Melt the chocolate coating and coconut oil in a bowl on a warm water bath and let it cool down a bit. Carefully cut the sponge cake into about 40 cubes (approx. 3 x 3 cm). Place the cubes on a cake rack and cover them completely with the chocolate coating and leave to cool for 10 minutes. Cut the rest of the pineapple into 28 small pieces. Cut mango into approx. 36 very thin strips. dust the cubes with cocoa, decorate with pineapple and mango and let dry
4
Carefully cut the sponge cake into about 40 cubes (approx. 3 x 3 cm). Place the cubes on a cake rack and cover them completely with the chocolate coating and leave to cool for 10 minutes. Cut the rest of the pineapple into 28 small pieces. Cut mango into approx. 36 very thin strips. dust the cubes with cocoa, decorate with pineapple and mango and let dry
5
waiting time approx. 1 3/4 hours