- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- essences as you like
- 250 g mascarpone
- 2 cans of whipped cream
- 3 tablespoons sugar flour
- 1 can of pineapple compote
- 1 sachet of gelatin
- 200 g of chocolate 52 percent cocoa
- 100 g butter
- Almond flakes
Method of preparation
Eggs are scrambled egg whites.
The egg whites are mixed with the sugar, until they are on the targets.
Put the yolks one by one, mixing continuously.
Remove the targets and put the flour spoon by spoon, mixing gently with a spoon from bottom to top.
Take a 35/25 foem and line it with baking paper.
Pour the composition into the mold and bake in the oven at 170 degrees for 20-25 minutes.
The toothpick test is the safest. Prick the toothpick with a toothpick and if the toothpick stays clean, the worktop is baked.
Allow the countertop to cool.
After cooling, the top is cut in half.
Mix mascarpone with sugar.
We open the compote box and drain the syrup.
We grind the fruits in a blender and put them in the mascarpone bowl.
Mix the whipping cream well.
Mix the two compositions together with hydrated gelatin and vanilla.
The tops are easily syruped with the compote syrup.
Spread the cream over the first countertop and cover with the second.
Refrigerate for a few hours.
Remove the tray, portion and pour the chocolate icing.
In a small bowl (I used a kettle) put the butter cut into pieces and the chocolate broken into pieces as small as possible.
When they have melted, pour the icing over each piece and garnish with almond flakes.
It is delicious! Not too sweet, not too syrupy .........
If you liked our "Pineapple Cake" recipe, don't forget to review it.Comments (20)