John Myers
Contents
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Ingredients
For the sponge dough:
- 4 Pc. Eggs (L)
- 150 g Sugar
- 150 g Flour
- 2 Msp Baking powder
- Baking rings
For the chocolate cream:
- 300 g Chocolate
- 6 Pc. Eggs
- 120 g Sugar
- 400 g Cream
For the pineapple pesto:
- 1 Pc. Pineapple
- 100 ml Peanut or sesame oil
- 40 g Coconut flakes
- 4 cl Coconut liqueur
Instructions
- Preheat the oven to 170 ° C, line the baking sheet with baking paper.
- Beat the eggs with the sugar for at least 5 minutes. Mix the flour with the baking powder and carefully fold into the egg mixture. Spread the mixture on the baking sheet and bake for 15 minutes on the lower rack. Let cool down.
- Melt the chocolate over a water bath. Mix the eggs with the sugar over the water bath and peel to the rose. Pour the melted chocolate into the mixture and let it cool for 30 minutes. Then whip the cream until stiff and fold in.
- Cut 3 circles out of the sponge dough per tower. Place a sponge cake base in the baking ring, then fill up with chocolate mixture, then the second circle, then chocolate mixture again and finish with a sponge cake base. Chill for four hours.
- Peel the pineapple, dice it finely and mix it with the other ingredients. Chill for at least 2 hours. To serve, remove the tower from the ring and spread the pineapple pesto on the tower.
Nutrition
Serving: 100gCalories: 399kcalCarbohydrates: 47.3gProtein: 4.6gFat: 20.6g
